Northern Style Spicy Chicken Soup (Tom Yum Guy)

Northern Style Spicy Chicken Soup (Tom Yum Guy)

This version of Tom Yum soup (the popular Thai spicy soup) is eaten in the North of Thailand, it is made with chicken rather than the shrimp (tom yum gung) eaten in the south and coast. If you prefer chicken its a good spicy soup.

Ingredients for 2 People
150 gms Corn Fed Chicken
8 Bird Chillies
2 Garlic Cloves
20 gms Lemon Grass
20 gms Galanga
4 Kaffir Citrus Leaves
2 Teaspoons Salt
2 Tablespoons Fish Sauce
3 Tablspoons Tamarind Water
1 Tablespoon Lemon Juice
50 gms Straw Mushrooms
300 ml Water

Preparation
1. Put water in a saucepan and bring to the boil.
2. Chop the lemon grass and galanga into 3cm lengths and add to the pot to make a soup base.
3. Pound the garlic and bird chillies and add into the soup.
4. Chop the chicken into bite sized pieces, then add to the soup and cook for 3 minutes.
5. Cut the straw mushrooms into half and add to the soup.
6. Add the fish sauce, salt, tamarind water, lemon juice, and kaffir leaves into the soup and cook for an additional 30 seconds.

Serve With
Hot fragrant Rice

Pork & Greens Stir Fry ( Pad Puk Bong Jeen )

Kang Kon Chinese is a popular green leaf vegetable of China, that has spread to Thai cuisine. This dish is essentially a stir fry of pork, seasonings and this Chinese vegetable. It is quite difficult to obtain in Europe, a suitable alternative is spring cabbage. In Bangkok it is often served with plain rice soup for the late night revelers coming back from the discotheques. This originates from neighboring China and is a mild dish.

Ingredients for 2 People
100 gms Kang Kon Chinese
200 gms Pork Meat
2 Cloves Garlic
A Pinch White Pepper
1 Tablespoon Oil
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Salted Fermented Soya Beans
1 Teaspoon Sugar

Preparation
1. Slice the pork into strips.
2. Crush the garlic
3. Cut of the kang kon chinese into 4 cm pieces, clean it and put it on the plate.
4. Put the oil in hot pan until very hot. Stir fry dishes require a hot pan and short cooking time.
5. Fry the pork for a minute.
6. Add the garlic and other ingredients and fry it for few seconds. The aim is to flash fry the vegetables without letting them go soggy.

Serve With
Hot fragrant rice or rice soup.

Spicy Sardine Salad (Yum Bla Gapong)

Thai food can be overwhelming, with lots of strange ingredients and foreign vegetables. So here we have a very simple and very tasty recipe using sardines! We used sardines in oil, but you can also use sardines in tomato sauce, in which case you don't need the tomato puré. This should be served with fragrant Thai rice, but can also be served along with salads.

Ingredient for 2 People
2 Cans of Sardines in Oil
2 Teaspoons of Tomato Puré
20 gms Lemon Grass
20 gms Coriander Leaves
50 gms Onion
2 Red Chillis
2 Bird Chillis
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce

Preparation
1. Remove the sardines from the can.
2. Mix the oil from the can with the tomato puré in a small mixing bowl.
3. Slice the onion, lemon grass, and chilles, and add to the bowl.
4. Add the fish sauce and lemon juice and mix all the ingredients together well.
5. Pour over the sardines.
6. Chop the coriander put around the edge of the sardine plate.

Serve With
Hot rice or salads.

Pork Sticky Noodles (Rad Nah)

This is a great 'gloopy' noodle dish. The noodles are drenched in a sticky salty, slightly sweet and very very delicious sauce. Use pork with a little fat for extra flavour.

Ingredients for 2 People
300 gms Flat Rice Noodle
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sugar
2 Tablespoons Oil
150 gms Pork
300 ml Water
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
1 Chicken Stock Cube
2 Tablespoons Cassava Starch (Use corn starch if you can't find it)
100 gms Broccoli

Preparation of Noodles
1. Soak the noodles in water for 20 minutes.
2. Put the oil, dark soy, sugar, and fry with noodle until the noodles are cooked.
3. Set aside on a plate.

Preparation For Soup
1. Boil the water and add the chicken stock cube, light soy sauce, and fish sauce to form a sauce.
2. Add the pork to the pan and cook for 5 minutes.
3. Add the cassava starch to 70 ml of cold water and add to the sauce pan and stir to thicken the sauce.
4. Chop and clean the broccoli and add to the sauce pan. Turn off the heat.

Condiments to Serve With
Flaked Chilli Powder
Vinegar with Chopped Chillies
Sugar
Chopped or Pounded Peanuts

How to Serve
Place the noodles on a deep rimmed plate.
Spoon the sauce, broccoli and meat over the top.
The sauce should pool a under the noodles (which is why you need a deep rimmed plate).
Each guest can select which condiments to use on their dish.

Shrimp Green Pepper Stir Fry ( Gung Pad Prik Youk )

This is an excellent side dish that adds lots of vegetables to a meat & rice or noodle main dish. The shrimp provides the flavour. You can use red or yellow peppers (capsicums) in place of the green, but green is the pepper most used in Thailand.

Ingredients for 2 People
100 gms Shrimp.
100 gms Green pepper.
50 gms Onion
50 gms Carrots
1 Garlic Clove
3 Tablespoons Oil
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
5 gms White Pepper

Serve With
Hot Fragrant Rice

Preparation
1. Clean the shrimp, cut them down the back and remove the intestine.
2. Chop the green pepper, onions, carrot and garlic.
3. Put the oil in the pan and heat it.
4. When the oil is hot add the garlic and cook for a few seconds.
5. Add the shrimp and fry it for 1 minute.
6. Add the green pepper, onion and carrot.
7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper fry it for 2 minutes.
8. For a stir fry the vegetables need to be cooked for a short time on a high heat.

Pork in Young Coconut Sauce ( Mu Op Sauce Ma Prow On )

This pork is filled with plenty of flavours, it is one of my favorite ways to serve pork. For this dish, you need either the flesh & juice of young green coconut or if you can't find that, get young coconut in a can in it's own juices. Old brown coconut won't work for this recipe.

Ingredients
300 gms Pork Meat
50 gms Young Coconut Meat With Juice
2 Tablespoons Ketchup
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Chilli Sauce
2 Tablespoons Lemon Juice
2 Tablespoons Red Wine
1 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon White Pepper
2 Tablespoons Water

Preparation
1. Clean the pork meat and slice it into 8x4 cm strips.
2. Mix the pork with all ingredients and marindate overnight in the fridge.
3. Empty the pork and sauce into a saucepan and simmer slowly until the pork is cooked through and the juice reduced to half it's volume.
4. Serve with Thai fragrant rice and chinese cabbage.

Fish with Shitake Sauce ( Pa Tod Rad Sauce Had horm )

Another way to eat friend fish, shitake mushrooms, especially dried ones, add a delicious flavour to the fish, the vinegar adds a little bite and the soy a little saltiness.

Ingredients
500 gms Fish Suitable for Frying
2 Tablespoons Flour
Oil For Frying
6-10 Shitake Mushroom ( soak overnight if dried )
1 Grated Ginger
3 Tablespoons Light Soy Sauce
1 Teaspoon Vinegar
1 Tablespoon Corn Flour
Shredded Chinese Cabbage (For the base)

Preparation
1. Clean the fish, gut and scrape the scales off. Your fishmonger will usually do this for you.
2. Cut diagonal score marks over the fish, to increase the surface that touches the oil and make more crunch.
3. Dry it with a piece of kitchen paper, cover with the flour, then shallow fry until the fish has a crunchy skin and is cooked through.
4. Slice the mushrooms, add to a pan with soy sauce, vinegar, grated ginger and heat until boiling.
5. Mix the corn flour, with a few tablespoons of water, mix into the pan with the soy mixture and stir until it thickens.
6. Shred the raw cabbage, lay it in the base, put the fish on top and pour the source over the top.