urry paste and Tom Kha soup mix paste and stir fry
inutes.
Stir in the coconut milk, chicken, mushrooms, and lime
Place the coconut milk and half the chopped
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.
In a soup pot, combine stock, 1/2 can of coconut milk, fresh
ins, stirring often. Add the coconut milk, scallions, chile peppers and
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Bring stock to boil in a large saucepan. Add pumpkin and laksa paste, cover and simmer for 4 mins. Add noodles, coconut milk and fish sauce. Simmer for 2-3 mins, until noodles are cooked.
Ladle soup into serving bowls. Top with beansprouts, garnish with basil and serve.
heat oil in a large saucepan.
add onions, spices and garlic and cook until softened.
add lentils, brith, and water and bring to a boil.
cover, reduce heat, and simmer 30 minutes or until lentils are tender.
remove from heat and let it stand for 5 minutes.
with an immersion blender puree soup until it's smooth.
(this can also be done in a blender, in batches).
stir in coconut milk and remaining ingredients.
serve.
Stir in the chicken broth, coconut milk, salt, squash and shredded
Soak bamboo skewers in water for 2 hours.
Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
Pour the chicken stock into a wok over a high heat.
Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
Add coconut milk and simmer gently for 3 minutes.
Add the chicken and stir for 30 seconds until chicken is just cooked.
Stir through the lime juice, sugar and fish sauce.
Serve immediately sprinkled with coriander leaves.
Add water and coconut milk to pot and whisk.
Add salt.
Bring to the boil.
Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
Reduce the heat to a simmer for 10-15 minutes.
Strain of the big pieces.
Add mushrooms and jalapeno peppers.
Cook for 5 minutes.
Add shrimp and cook till shrimp is done.
Add green onions and lime juice.
Cook for 5 minutes.
Garnish with coriander leaves or thai basil.
Set aside.
Combine 'pad Thai sauce' ingredients together in a
Combine first 7 ingredients in a large saucepan.
Bring to a simmer over medium heat; stir in chicken and coconut milk.
Cook 3 minutes or until chicken is done
Sprinkle with cilantro.
et aside.
Pour the coconut milk and 2 cups of
nd add to soup. Stir in diced chicken, coconut milk, lemon juice
inutes. Do not overcook, or soup will not have a bright
1/4 cups coconut milk into the soup then blend using