Tom yum kung (Thai Food)

Thai Food INGREDIENTS:

water 4 cups

shrimp 1 cup

mushrooms 5

limes 1-2

lemon grass 1

kaffir lime leaves 3

fish sauce 2 tablespoon

cilantro 5 sprigs

chili peppers 3

num prig pow 1 tablespoon

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Thai Food PREPARATION:

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Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.

Thai Chicken Green Curry (Gaeng Kiao Wan Kai) Thai Food

Thai Food INGREDIENTS:
chicken 1 cup
coconut thick cream 1 cup
coconut milk 3 cups

pepper 3 coriander roots1 tsp.

fish sauce 2 cloves garlic4 tbsp.

crisp eggplant 1/3 cup

sweet basil 1/3 cup

red chili peppers (cut diagonally) 4

sliced diagonally galingale 1/2 cup

green chili peppers (more or less as you prefer) 25

coriander seed 1 tbsp.

cumin powder 1 tbsp.

dried peppers 10

red onions5

cloves garlic 3

minced galangal 2 tsp.

salt 1 tsp.

shrimp paste 1 tbsp.

sliced lemongrass 1 tbsp.

sliced kaffir lime skin 1 tsp.

minced galingale (peel off the skin first) 1 tbsp.

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Thai Food PREPARATION:

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1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you.However, it is different between fresh paste and packed paste.

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.

5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire.

Chicken Boiled with Galangal in Coconut Milk (Tom Ka Kai) Thai Food

Thai Food INGREDIENTS:

chicken meat 300 grams

thin slices of young galangal 1/2 cup

lemon grass stem, cut into slices 1

kaffir lime leaves , torn into pieces 5

small hot chillies, broken open 5-6

shallots, crushed 5

coconut cream 1 cup

coconut milk 2.5 cups

lime juice 3 tbsp

fish sauce 2 tbsp

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Thai Food PREPARATION:

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1. Wash the chick and cut in into thin slices.

2. Bring the coconut milk to a boil and add the galangal, lemon grass, shallot, and kaffir lime leaves. Add the chicken, salt and simmer slowly over low heat. When the chicken is done, pourbthe coconut cream onto the soup, stir gently, and when the soup returns to aboil,turn off the heat.

3. Add the fish sauce, lime juice, and chilies, transfer to a bowl, and serve hot.

Banana in Coconut Milk Dessert Recipe(Kluay Buat Chee) Thai Food

Thai Food INGREDIENTS:
ripe bananas 10
coconut cream 1/2 cup
coconut milk 3 cups
sugar 1 cup
salt 1 tsp
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Thai Food PREPARATION:
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1. Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.
2. Pour the coconut milk into a pot and cook over medium heat until it boils.
3. Add the bananas, and cook until soft then add sugar and salt.
4. After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.
5. Serve the warm bananas in a dessert bowl

Mung Bean Balls in Coconut Cream Dessert Recipe(Khanom Bua Lawy Thua Khiao) Thai Food

Thai Food INGREDIENTS:

hulled mung beans 1/3 cup

coconut milk 2 cups

palm sugar 1/2 cup

glutinous rice flour 1/2 cup

water 1/4 cup

salt 1/4 tsp

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Thai Food PREPARATION:

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1. Soak the mung beans in water for 1 1/2 hours; next, remove them from the water. Steam them until tender; then, mash them to a fine paste.

2. Set aside 1 cup of the coconut milk. Mix the remainder with the palm sugar and salt in a pot. bring to a boil, stirring regularly to prevent lumps from forming, and then remove from the heat.

3. Mix the mashed mung beans with the glutinous rice flour Adding a little water (no more than 1/4 cup) a little at a time and kneading to obtain a soft dough. Roll the dough into balls about 1/4 inch in diameter Cook the balls by placing in boiling water; when the balls float to surface, remove them from the water and put them into the pot of boiled coconut milk.

4. Place the pot on the heat once again, add the cup of coconut milk set aside earlier, and remove from the heat, and dip into small bowls to serve.

Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe(Tao Suan) Thai Food

Thai Food INGREDIENTS:

hulled mung beans 1 cup

tapioca flour 1/3 cup

sugar 3/4 cup

coconut cream 1 cup

salt 1/2 tsp

water 4 cups

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Thai Food PREPARATION:

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1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for 2 hours.

2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.

3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.

4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.

5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.

6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.

7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

**Tip: Tapioca flour can be substituted by corn flour

Pumpkin in Coconut Milk Dessert Recipe(Fak Thawng Kaeng Buat) Thai Food

Thai Food INGREDIENTS:

ripe pumpkin 1 kilogram

coconut cream 1 cup

coconut milk 4 cups

sugar 1 cup

salt 1/2 tsp

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Thai Food PREPARATION:

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1. Clean the pumpkin well and peel off the skin. Halve the pumpkin and remove the seeds, cut into 1x2 1/2 cm pieces. Soak in slaked lime water for 30 minutes.

2. Mix the sugar salt, and coconut milk and cook over medium heat.

3. When the sugar has dissolved, strain and return to a boil. Add the pumpkin and cook until done.

4. Pour in the coconut cream and bring back to the boil, then remove from the heat.

5. Spoon into a dessert bowl and serve. Can be served hot or cold.Tip: If the pumpkin is not soaked in slaked lime water, its texture will be soft and the coconut cream will be quite thick. Slaked lime water is a clear liquid made by mixing 2 tablespoons of slaked lime with 5 cups of water stirring well and leaving until the lime crystal have sunk The clear liquid is the poured out.

**Tip: If the pumpkin is not soaked in slaked lime water, its texture will be soft and the coconut cream will be quite thick. Slaked lime water is a clear liquid made by mixing 2 tablespoons of slaked lime with 5 cups of water stirring well and leaving until the lime crystal have sunk The clear liquid is the poured out.

Poached Eggs in Ginger Syrup Dessert Recipe(Khai Waan) Thai Food

Thai Food INGREDIENTS:

eggs (small size) 5

young ginger slices 5

sugar 1 cup

water 3 cups

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Thai Food PREPARATION:

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1. Combine sugar and water together bring to a boil over medium heat When all the sugar has dissolved, strain and pour back into the pot.

2. Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat.

3. Break the eggs, one at a time, and gently drop them into the ginger syrup. Boil until the egg white is done, turn the eggs over; and continue boiling for a few minutes. Spoon a poached egg into a serving bowl with some ginger syrup. Serve hot.

Black Beans in Coconut Cream Dessert Recipe(Thua Dam Kaeng Buat) Thai Food

Thai Food INGREDIENTS:

black beans 1 cup

coconut milk 2.5 cups

palm sugar 1 cup

salt 1/4 tsp

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Thai Food PREPARATION:

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1. Soak the beans for 3 hours (or leave them soaking overnight), boil them in the water in which they were soaked, and when they are tender, remove from the heat and drain off the water.

2. Mix the coconut milk with the salt and sugar until the salt and sugar has dissolved; then, bring to a boil, filter through cheesecloth, and then return to the heat.

3. Add the beans, and when the coconut cream has returned to a good boil, remove from the heat.

Steamed Bean Curd with Mushroom Sauce Recipe(Tao Hu Song Khreuang) Thai Food

Thai Food INGREDIENTS:

soft bean curd 2

seasoned shiitake mushrooms, cut into small pieces 3

rice-straw mushrooms, cut in half 7

Chinese soup celery plant, cut into 2-lnch lengths 1

Thai Food SAUCE:

wheat flour 1 tbsp

sugar 1/2 tsp

light soy sauce 2 tbsp

water 1/2 cup

vegetable oil for cooking 1 tbsp

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Thai Food PREPARATION:

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1. Cut the bean curd into 2-inch-long cylinders, steam them for 15 minutes, arrange them on a plate, and set aside.

2. Heat the oil in a wok. When it is hot, put in the two kinds of mushrooms, and the water and stir fry.

3. Season with the sugar and soy sauce. When about ready, mix some water with the flour and add with stirring to thicken. Then, add the celery, and dip out over the steamed bean curd.Note: seasoned shiitake mushrooms

Stir Fry Liver and Kale Recipe(Phak Kha-na Phat muu) Thai Food

Thai Food INGREDIENTS:

large Chinese kale plants 2

pork 100 grams

light soy sauce 1/2 tbsp

oyster sauce 1 tbsp

fish sauce 1/2 tbsp

soup sauce 3 tbsp

cooking oil 3 tbsp

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Thai Food PREPARATION:

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1. Wash the kale, remove the tough outer part of the stems, and cut into 2-inch lengths.

2. Wash the liver and slice into bite-size pieces.

3. Heat the oil in a wok. When it is hot, stir fry the kale, pork, and stock.

4. Add soy sauce, ouster sauce, fish sauce to taste and continue frying until the liver is done.

**Note: Be careful not to overcook; this will make the liver tough.

Fried Sheatfish in Curry Paste Recipe(Pla Nuea Awn Phat Phrik Khing) Thai Food

Thai Food INGREDIENTS:
sheatfish or any kind of white-fleshed river fish 1
pork crackling 2 tbsp
red curry paste 3 tbsp
kaffir lime leaves, finely shredded 1 tbsp
red spur chili, cut into fine strips 1
fish sauce 2 tbsp
palm sugar 2 tbsp
vegetable oil 1/2 cup
vegetable oil, for deep-frying 2 cups
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Thai Food PREPARATION:
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1. Wash the fish, cut across into 4 pieces and drain well. Fry in hot oil over medium heat until golden and done. Remove from the oil and drain.
2. Pound the curry paste and pork crackling together. Sauté in oil until fragrant, and season to taste with fish sauce and sugar. Add the fried fish, stirring well.
3. Spoon onto a serving dish, garnish with kaffir lime leaves and chili

Fried Hard-Boiled Eggs with Tamarind Sauce Recipe(Khai Luk K

Thai Food INGREDIENTS:

unshelled boiled eggs (or duck eggs) 10

coriander leaves 1/2 cup

crisp-fried dried hot chilies 7

crisp fried shallot slices 3 tbsp

cup palm sugar 1/3

tamarind juice 1/2 cup

fish sauce 2 tbsp

cooking oil for frying 1/4 cup

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Thai Food PREPARATION:

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1. Heat the oil in a wok. When hot, fry the eggs whole. When they are golden brown all over, remove and set aside.

2. In the 1 tablespoonful of oil used for frying the shallot, stir fry the palm sugar. Add the tamarind juice and fish sauce and continue stir frying until thickened. The taste should be sour, salty, and sweet. When ready, remove from the heat.

3. Before serving, cut the eggs in half and arrange on a plate with the yolks upward. Dip the sauce over the eggs and sprinkle them with the fried shallot, fried chilies, and coriander leaves.

Serpent-Head Baked with Wine Recipe(Pla Chon Op Wai) Thai Food

Thai Food INGREDIENTS:

serpent-head fish weighing about 1 kilogram 1

ground pepper 1 tsp

salt 2 tsp

white wine 4 tbsp

butter 1 tbsp

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Thai Food PREPARATION:

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1. Scale the fish and wash thoroughly. Cut along the back from head to tail and open the body out. With a sharp knife, remove the bones. Remove the entrails, and wash well once again.

2. Rub the entire body with the salt and pepper and then apply the butter. Bake at 350'F. For about 25 minutes until golden: then, pour the wine over the fish and bake for 5 more minutes. Serve with sauce and vegetable as you like.

3. Sauce : pound 10 garlic cloves, 2 coriander roots, and 7 hot chilies until finely ground, transfer to small bowl, add 11/2 tbsp. Lime juice and ½ tsp. salt, stir to mix, and serve with the serpent-head.

Spicy Fried Catfish Recipe(Phat Phet Pla Duk) Thai Food

Thai Food INGREDIENTS:

small catfishes 5

cup coconut milk 1 1/2

red curry paste 3 tbsp

pickled bamboo shoot, washed well 1 cup

kaffir lime leaves, finely shredded 1 tbsp

red spur chili, cut into fine strips 1

fish sauce 3 tbsp

palm sugar 2 tsp

vegetable oil, for deep-frying 4 cups

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Thai Food PREPARATION:

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1. Wash the catfishes, remove the fins, back bones, insides, the head and deboned. Wash again and drain.

2. Heat the oil in a wok over medium heat, fry catfishes until crispy and done. Remove from the pan and arrange on a dish.

3. Heat 1/2 cup coconut milk until a film of oil surfaces. Add the curry paste, sauté until fragrant and red oil surfaces. Gradually add the remaining coconut milk, then add pickled bamboo shoot and reason with fish sauce and sugar.

4. When the mixture returns to a boil, spoon it over the fried fish.5. Garnish with kaffir lime leaves, sweet basil leaves and red chili.

Spicy Stir Fry Serpent Fish Recipe(Pla Lhawn Phat Khee Mao) Thai Food

Thai Food INGREDIENTS:

serpent fish 1

yard-long beans, cut into short lengths 1/2 cup

miniature eggplants (Ma-kheua phuang) 1/4 cup

kaffir lime leaves, torn 5

Karen chilies with stems 18

cloves garlic 13

finely sliced galangal 3 tbsp

finely sliced lemongrass 2 tbsp

sugar 2 tbsp
fish sauce 2-3 tbsp

vegetable oil for deep-frying 4 cups

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Thai Food PREPARATION:

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1. Clean and scale the fish, slit down the middle and discard the insides. Rub well with some salt to remove fishy smell, then wash again. Cut across into slices about I" thick; wash and drain.

2. Pound chilies and garlic together until fine (using a pestle and mortar).

3. Place a wok over medium heat, pour in the oil and heat until hot. Fry the fish until golden and done, remove from the oil and drain on absorbent paper Drain off the frying oil, leaving only 2 tbsp in the wok. Use this to sauté the pounded chili until fragrant.

4. Combine fried fish, yard-long beans, and other ingredients; stir well.

5. Season to taste with sugar and fish sauce.
6. Place on a serving dish and enjoy.

Stir Fry Snow Peas with Prawns Recipe(Thua Lantao Phat Kung) Thai Food

Thai Food INGREDIENTS:
snow peas 300 grams
prawns 200 grams
chopped garlic 1 tbsp
sugar 1 tsp
fish sauce 2 tsp
oyster sauce 1 tbsp
chicken stock 1/4 cup
vegetable oil 2 tbsp
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Thai Food PREPARATION:
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1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.
2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.
3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

Papaya Salad [Som Tum] Thai Food

Papaya Salad Ingredients

shredded green papaya 2 cups
shredded carrot 1/2 cup
sting bean (cut into 1" long) 1/2 cup
fish sauce 2 tablespoons
palm sugar 1 1/2 tablespoons
lime juice 3 tablespoons
tomato (wedged) 1/2 cup
dried shrimps 1/3 cup
peanuts 1/4 cup
green chilie 10
cloves fresh garlic 5
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Papaya Salad Preparations
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1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

Herbal Spicy Salad with Fried Fish Recipe(Yam Pla Tod Samun Phrai) Thai Food

Thai Food INGREDIENTS:

fish about 400 grams 1 sole

wheat flour 1/4 cup

vegetable oil for deep-frying 4 cups

Thai Food DRESSING:

finely sliced hot chilies 1 tbsp

green peppercorns 3 tbsp

mint leaves, coarsely chopped 1/4 cup

finely sliced lemongrass 1 tbsp

sliced garlic 2 tbsp

sugar 2 tbsp

fish sauce 3 tbsp

lime sauce 3 tbsp

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Thai Food PREPARATION:

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1. Mix the fish sauce, lime juice and sugar together; stir until sugar has dissolved. Add the remaining ingredients, stirring well.

2. Scale the fish, slit open down the middle and remove the insides. Rub with salt thoroughly, and wash well. Divide into fillets and cut each fillet into large pieces.

3. Heat the oil in the work over medium heat, toss the fish with wheat flour and deep fry until golden and done. Remove from the oil and drain on absorbent paper.

4. Transfer the fish to a mixing bowl, toss lightly with the spicy dressing. Place on a serving dish, garnish with mint leaves and serve with fresh lettuce.

Lemongrass Spicy Salad Recipe(Yam Ta khrai) Thai Food

Thai Food INGREDIENTS:

lemongrass 5

sauté minced pork 1/4 cup

fried dried shrimps 3 tbsp

fried cashew nuts 1/4 cup

Thai Food DRESSING:

finely sliced hot chili 1.5 tbsp

finely sliced shallot 2 tbsp

sugar 2 tsp

fish sauce 2 tbsp

lime juice 2 tbsp

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Thai Food PREPARATION:

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1. Mix all ingredients for spicy dressing together and set aside.

2. Wash the lemongrass, (remove some of the outer parts) and finely slice the stems about 3" from the base. Sprinkle a few drops of lime juice over the lemongrass and toss lightly.

3. Mix the lemongrass and minced pork together in a mixing bowl, add the spicy dressing and toss well.

4. Spoon the mixture onto a bed of red cabbage. Garnish with fried dried shrimps, cashew nuts, mint leaves and lemongrass before serving.

Crispy Water Convolvulus Spicy Salad Recipe(Yam Phak Tod Krawp) Thai Food

Thai Food INGREDIENTS:

Water Convolvulus 200 grams

tiger prawns 100 grams

egg, lightly beaten 1

crisp-fried shallot 1 tbsp

tempura flour 3/4 cups

salt 1/4 tsp

very cold water 3/4 cups

vegetable oil for deep-frying 4 cups

Thai Food DRESSING:

roasted chili paste 3 tbsp

palm sugar 1 tbsp

coconut cream 3 tbsp

fish sauce 2 tbsp

lime juice 2 tbsp

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Thai Food PREPARATION:

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1. Mix the coconut cream, roasted chili paste, sugar and fish sauce together and bring to a boil. Remove from the heat, allow to cool slightly, add the lime juice and stir well.

2. Add the salt to the flour and gradually add the cold water stirring until the mixture becomes a smooth batter.

3. Wash the Water Convolvulus and cut into short lengths about 2" long. Separate the tips, and halve the stalks. Wash the prawns, shell and remove the heads and tails. Cut into small pieces.

4. Dip the Water Convolvulus in a batter, deep-fry in hot oil until golden and crispy. Dip the prawns in beaten egg, and fry until cooked through. Remove from the oil.

5. Place the fried Water Convolvulus in a mixing bowl, toss lightly with the spicy dressing, fried prawns and shallot. Transfer to a serving dish, garnish as preferred.

Spicy Mackerel Salad Recipe(Yum Pla Thu) Thai Food

Thai Food INGREDIENTS:
large short-bodied mackerels 5
broken hot chilies 10-15
finely sliced shallots 7
shredded young ginger 1/2 cup
finely slice lemon grass stems 5
ground roasted peanuts 2 tbsp
horapha sweet basil leaves 1 cup
ground roasted peanuts 2 tbsp
fish sauce 2-3 tbsp
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Thai Food PREPARATION:
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1. Fry the mackerel golden brow and remove the meat.
2. Toss with the meat the lemon grass, ginger, shallot, chilies, kefirs lime leaf, sweet basil leaves, fish sauce, and lime juice.
3. Just before serving, sprinkle with the ground peanut, and serve with the fresh vegetables.

Herbal Spicy Salad with Fried Fish Recipe(Yam Pla Tod Samun Phrai) Thai Food

Thai Food INGREDIENTS:

about 400 grams 1 sole

wheat flour 1/4 cup

vegetable oil for deep-frying 4 cups

Thai Food DRESSING:

finely sliced hot chilies 1 tbsp

green peppercorns 3 tbsp

mint leaves, coarsely chopped 1/4 cup

finely sliced lemongrass 1 tbsp

sliced garlic 2 tbsp

sugar 2 tbsp

fish sauce 3 tbsp

lime sauce 3 tbsp

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Thai Food PREPARATION:

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1. Mix the fish sauce, lime juice and sugar together; stir until sugar has dissolved. Add the remaining ingredients, stirring well.

2. Scale the fish, slit open down the middle and remove the insides. Rub with salt thoroughly, and wash well. Divide into fillets and cut each fillet into large pieces.

3. Heat the oil in the work over medium heat, toss the fish with wheat flour and deep fry until golden and done. Remove from the oil and drain on absorbent paper.

4. Transfer the fish to a mixing bowl, toss lightly with the spicy dressing. Place on a serving dish, garnish with mint leaves and serve with fresh lettuce.

Spicy Minced Meat with Herbs (larb moo) Thai Food

Thai Food INGREDIENTS:
toasted rice 1 tablespoon
shallot,thinly sliced 1/4
limes 1-2
ground por 1/2 lbs
ground dried chili pepper 1/4 tablespoon
fish sauce 3 tablespoon
cilan, sliced 5 sprigs
spearmint 3 sprigs
green onion 1
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Thai Food PREPARATION:
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Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it. For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly. Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons. Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process. Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

Radish Soup Recipe(Tom Jeut Hua Phakkat Khao Song Khreuang) Thai Food

Thai Food INGREDIENTS:

Chinese radishes 2

meaty pork bones 200 grams

medium-sized dried squid 1

large dried shrimp 10

fish sauce 2 tbsp

water 2 cup

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Thai Food PREPARATION:

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1. Peel the radishes, cut them into 3-inch lengths, and then cut each of these into quarters.

2. Wash the bones and the squid. Cut the squid crosswise into slices 1/2-inch wide.

3. Bring the water to a boil, put in the bones, reduce the heat, and simmer slowly, skimming off scum regularly to keep the soup clear.

4. After a short while, add the radish, squid, shrimp, and fish sauce, simmer until the radish is tender, and then turn off the heat.

Red Snapper and Rice Soup Recipe(Khao Tom Pla) Thai Food

Thai Food INGREDIENTS:
Chinese bitter gourds 2
white prawns 200 grams
pork 200 grams
fish sauce 1 1/2 tbsp
soup stock or water 11/2 cups
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Thai Food PREPARATION:
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1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork
2. Wash the prawn and shell them ; only the meat is used.
3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.
4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.

Sour and Spicy Sea Perch Soup Recipe(Tom Yam Pla Ka-phong Khao) Thai Food

Thai Food INGREDIENTS:

sea perch 500 grams

rice-straw mushrooms, slices in half 100 grams

rice-straw mushrooms, slices in half 100 grams

stem of lemon grass, crushed and cut into short pieces 1

slices of galangal 5

crushed hot chilies 10

crushed shallots 4

kaffir lime leaves 5

coriander plant 1

lime juice 2 tbsp

fish sauce 1 tbsp

water 3 cups

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Thai Food PREPARATION:

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1. Scale, clean, and wash the fish and cut into pieces.

2. Place the water in a pot over medium heat and add the lemon grass, kaffir lime leaves torn into pieces, galangal, and chilies.

3. When the water has come to a good boil, add the fish and the mushrooms.

4. Add fish sauce and lime juice to taste, sprinkle with coriander greens, and serve hot.

Boiled Stuffed Bitter Gourd Recipe(Tom Ma-Ra Yat Sai)

INGREDIENTS:

Chinese bitter gourds 2

white prawns 200 grams

pork 200 grams

fish sauce 1 1/2 tbsp

soup stock or water 11/2 cups

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PREPARATION:

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1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork

2. Wash the prawn and shell them ; only the meat is used.

3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.

4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.

Spicy Fried Noodles with Chicken Recipe(Kuaytiaw Phat Khee Mao Kai)

INGREDIENTS:

wide rice noodles 300 grams

chicken breast, cut into bite-size pieces 200 grams

holy basil leaves 1.5 cups

crisp-fried holy basil leaves 1/2 cups

hot chilies 15

cloves garlic 10

fish sauce 1.5 tbsp

sugar 1 tsp

black soy sauce 1 tsp

vegetable oil 3 tbsp
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PREPARATION:
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1. Thoroughly toss the rice noodles with soy sauce.

2. Coarsely pound chili and garlic together.

3. Heat the oil in a wok over medium heat. When hot, fry the chili mixture until fragrant. Add the chicken and stir-fry until it turns white and is just cooked. Then add the rice noodles and stir well. Season with fish sauce and sugar Sprinkle in the holy basil leaves, and stir again.

4. Transfer to a serving dish, garnish with crisp-fried basil leaves and chili strips. Serve hot.

Rice with Prawn in Phanaeng Curry Recipe (Khao Phanaeng Kung) Thai Food

Thai Food INGREDIENTS:
emongrass 5 sauté
minced pork 1/4 cup
fried dried shrimps 3 tbsp
fried cashew nuts 1/4 cup
Thai Food DRESSING:
finely sliced hot chili 1.5 tbsp
finely sliced shallot 2 tbsp
sugar 2 tsp
fish sauce 2 tbsp
lime juice 2 tbsp
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Thai Food PREPARATION:
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1. Mix all ingredients for spicy dressing together and set aside.
2. Wash the lemongrass, (remove some of the outer parts) and finely slice the stems about 3" from the base. Sprinkle a few drops of lime juice over the lemongrass and toss lightly.
3. Mix the lemongrass and minced pork together in a mixing bowl, add the spicy dressing and toss well.
4. Spoon the mixture onto a bed of red cabbage. Garnish with fried dried shrimps, cashew nuts, mint leaves and lemongrass before serving.

Rice with Garlic Prawns Recipe(Khao Kung Krathiam) Thai Food

Thai Food INGREDIENTS:
steamed rice 2 cups
large prawns 12
chopped garlic 1/4 cup
ground coriander roots 1 tbsp
ground white pepper 1 tsp
light soy sauce 1 tbsp
vegetable oil 2 cup
**flower-shaped carrot and sweet basil sprigs for garnishing
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Thai Food PREPARATION:
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1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.
2. Fry the garlic in oil over low heat until golden and fragrant. Drain the garlic.
3. Take out most of the oil. Leave about 2 tablespoons in the skillet Fry the ground coriander roots until fragrant. Add the prawns and fry until they are cooked. Season with soy sauce and pepper Add the fried garlic and mix together.
4. Press the steamed rice into a mold. Turn over on a serving plate. Put the garlic prawns alongside the rice. Garnish with flower-shaped carrot and sweet basil sprigs. Serve hot.

Basil and Prawn Fried Rice Recipe(Khao Pad Kaphrao Goong) Thai Food

Thai Food INGREDIENTS:

steamed rice 3 cups
medium-sized prawns 9
holy basil leaves 1 cup
hot chilies 17
chopped garlic 2 tbsp
sugar 1/2 tsp
fish sauce 2 tbsp
vegetable oil 3 tbsp
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Thai Food PREPARATION:
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1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.
2. Coarsely grind the garlic and the chilies together.
3. Fry the ground garlic and chili mixture in oil over medium heat until fragrant. Add the prawns to the frying garlic and chili, then stir until the prawns are cooked. Add the steamed rice and season with fish sauce and sugar Add the holy basil leaves. Mix everything together.
4. Transfer the fried rice to a serving plate. Garnish with crisp fried holy basil and flower-shaped hot chilies. Serve hot.