Thailand is famous for its beauty, its golden charisma, full moon parties on lovely beaches and great people. But it’s even more famous for its food. Thai food is extremely delicious and wholesome. It includes various types of meats and vegetables and a lot of flavorful spices. Various types of soups and rice are a specialty of Thai food. Here are recipes of some utterly tasty Thai dishes.
Tom Yum Goong (Thai Shrimp Soup)
- ¾ lb shrimp, shelled and deveined, medium to large size
- 2 stalks of fresh lemongrass, cut in 1-inch pieces
- 3 fresh kaffir lime leaves
- 3 slices of fresh galangal root (smashed)
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons roasted chili paste (nam prik pao)
- ½ small white onion, cut into ¼ inch slices
- 12 fresh Thai chili peppers
- 1 small ripe tomato
- 1 can (16 oz) straw mushrooms, rinsed and drained
- 2 sprigs of fresh coriander
- 1 small lime, squeezed
- 4 cups of water
Take water into a medium-sized saucepan and bring it to a boil over high flame. Add galangal, lemongrass, fish sauce, kaffir lime leaves and tamarind paste. While adding, smash tamarind paste with fingers.
Add shrimp and bring the mixture to a boil. Cook for 3 minutes.
Add onion, straw mushrooms and nam prik pao.
Boil for 7 minutes more till the shrimp is cooked well.
Add chili peppers and tomatoes.
Turn the flame off. Add lime juice and fish sauce as per taste.
Garnish with coriander, roasted whole chili peppers and a dash of coconut milk. Serve hot!
Tom Kha Gai (Chicken Galangal Soup)
- 1 pound boned, skinned chicken thighs or breast, cut into 1-inch pieces
- 1 can (16 oz) chicken broth (reduced sodium)
- 1 can (16 oz) coconut milk
- 1 cup sliced mushrooms
- 6 slices of fresh ginger
- ¼ cup fresh basil leaves
- 1 tbsp fresh lime juice
- 1 stalk of fresh lemongrass, cut into 1-inch pieces
- 1 tsp Thai chili paste
- 1 tsp sugar
- ¼ cup fresh coriander
Take chicken broth, coconut milk, lemongrass and ginger in a medium saucepan and bring to boil over high flame. Add chicken, fish sauce, mushrooms, chili paste, sugar and lime juice. Lower the flame and simmer for 5-10 minutes till chicken is firm. Discard lemongrass. Garnish with basil and coriander.
Geang Keow Wan Gai (Thai Green Curry Chicken)
- 3 lbs of chicken, boned, skinned and cut into small pieces
- 4 cups of coconut milk
- 3 tbsp green curry paste
- 2 tbsp fish sauce
- 7 serrano chilies
- 8 fresh lime leaves
- ½ cup fresh basil leaves
- ½ cup green peas
- 3 pieces Laos powder
Take a large frying pan or wok and place chicken, half coconut milk, Laos powder and fish sauce in it; bring to a boil. Cook until the chicken is tender and well-cooked. Using a slotted spoon, remove only chicken from the mixture and set aside on a plate.
Allow the milk to boil till it becomes very thick and ‘oily’. Add curry paste and cook again for about 3 minutes till everything becomes even and smooth. Add the chicken again to the pan. Add the remaining coconut milk too and bring to a boil.
Lower the flame and cook for around 10 minutes.
Add basil and lime leaves, serranos and green peas finally. Increase the flame and let it boil for 5 more minutes.
http://foodyoushouldtry.com/ is a great site where you will find a mouthwatering plethora of Thai dishes and many other dishes. Read and enjoy!