Tag Archives: Authentic Thai Recipe

Quiet the mind and the soul will speak…Ma Jaya Sati Bhagavati

Very true, just sitting quietly and freeing your thoughts is remarkably calming. I need calm, having retired, I feel the need for calm and also solitude at times ..not because I am angry, or mad at someone but just because I value time and now I have time to do that…it energises me and gets my thoughts flowing.

Living in Thailand has taught me to be calmer and there is no lovelier place to do so….it may be at the beach under the shade of a palm tree, or in my quiet space at home or just walking…

Meditation is a part of daily life here. Most homes and places of business feature a ” Spirit House” just outside the building. If you have a new business Thais always get it blessed by monks before it opens and that includes large corporate companies like Tesco Lotus, Makro they all have an opening ceremony around the Spirit House. A new house or car is always blessed by monks for good luck

Monks-blessing-house.Thailand

 

This picture is typical of a Thai House being blessed. The monks come and the food is provided for them, they sit and eat with the family and bless the house… this is generally done before any furniture is bought into the house.

All my gardens here have had a spirit house except for this one which has a prayer room…

Diet, while trying to be mindful of what I eat I am discovering that vegetables are one of the ways to go and being aware. I had thought for many years that grain fed beef was good for you, however, I have changed that view as in these days of GM foods etc Grain fed doesn’t hold any attraction for me.

It seems like the quick way to fatten the calf so to speak whereas grass-fed obviously take longer to mature without additives so that’s the route I am taking. Seriously looking at where my food is made and raised and eating a diet filled with lots of veggies and raw to boot or very, very lightly steamed in some cases..so I am following the Thai way of eating as much as I can… I do think my taste buds have changed since living here or maybe it is the advancing years…

What way of eating are you following?

There are so many ways of eating and I suppose I incorporate a bit of many and advocate healthy eating with little or no processed foods ….. A typical Thai meal would be like this one pictured…

Fish- soup- STICKY -RICE

 

The fish is called Batu and is very similar to mackerel it is quite an oily fish, this fish is also used for a dip like the one in the middle of the dish it is pounded together with chillies, lime also Nam Pla or crab is sometimes added which is an acquired taste…I am getting to not like it as such but can eat in small amounts…lol

Vegetables are varied and include long beans, white cabbage, cucumber, cauliflower, Thai basil, Grapow, banana flower, flower heads of which I don’t know the proper names many are collected before the sun comes up, the flowers drop off overnight,  they are lightly streamed after having removed stamen and eaten. Various vegetables some easily recognised as being eaten worldwide and others not so common to me…Much is still foraged for here as are many mushrooms although I tend to steer clear of any which I don’t recognise. Some I recognise many I still don’t …Some I have tried and like and others I find very bitter… This soup I was shown how to make when I visited a family village it was very nice…

Melientha Soup

https://blondieaka.wordpress.com/2017/02/21/authentic-thai-village-soup/

The nose to tail eating is also followed here especially here in the North, Spinal cord soup, intestines, stomach every part… Those I have passed on they just don’t appeal to me I suppose that is my western palate kicking in… Although thinking back over the years my mum used to cook pigs trotters and the like so was that so very different and tripe is still eaten by many…

Ants eggs I have tried and like… they have a lemony taste and make a nice salad…

ant egg salad

https://blondieaka.wordpress.com/2017/08/07/some-of-thailands-most-unusual-foods/

Thai’s are always eating as most of the meals contain lots of vegetables which don’t fill you up for long, very little dairy is eaten with the main carbs being rice, sweet potato, yams but many meals as above are just fish and vegetables…lots of them… every meal in any restaurant comes with a plate of fresh or lightly steamed vegetables as the norm… which is healthy and the diet generally is a healthy one as MS is also not as widely used as it once was.

Well, that’s it for now stay safe, laugh a lot and be mindful …

Connect to Carol( Moi)

Blog:https://blondieaka.wordpress.com/

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Enjoy the rest of your weekend I hope you have a lovely Sunday and the weather is kind to you xxx

 

Fruity Friday… The unusual Jack Fruit

Fruity Friday's the Jack Fruit (3)

You probably all know by now that I love the unusual and unusual food recipes, given that I am ever so slightly quirky, whimsical and often laugh( when) I really shouldn’t…Oops.

Given to coming up with some unusual foods recipes, which even make me baulk at times, however, more often than not and I know the saying says ” We eat with our eyes” But you miss some damn good food and recipes by bypassing that bit… just close your eyes and go for it…

One unusual food recipe came about from a request from one of my readers who were looking at alternative food sources and asked me if I had a recipe…

Do I have a recipe???? Haha

I have for you what is called the Wonder Tree… The Jack Fruit which I have growing in my garden here and it is now being touted as a very viable alternative to meat…

Classed as the poor man’s fruit and left to rot in many places it is now being given high priority and getting much publicity…

I spent time in my kitchen recently cooking it… and I don’t mind admitting I was pleasantly surprised how cooking changed the texture drastically…

It is used as an alternative to pulled pork by many and it does indeed look and have the texture …Awesome… cooked before the fruit ripens gives it an entirely different taste and texture to the ripe fruit… It is indeed a wonder Fruit…

Thailand is a major producer of the jackfruit, they are often cut, prepared, and canned in a sugary syrup (or frozen in bags/boxes without syrup) and exported overseas, frequently to North America and Europe. Made into chips which are very moreish …They are also used in various dishes and curries around Asia…

Just be aware that when you find a jackfruit recipe for a savoury dish it means green or raw Jackfruit many recipes do not say this as they wrongly assume that you know this.

Why wonder tree?

This is because every part of the tree has its own use. The fruits are eaten, the leaves are fed to livestock, and the wood is greatly valued for the manufacture of wood products because of its termite and fungus proof properties and the roots used in natural medicine to treat fevers, asthma and diarrhoea.

 How to prepare the Jackfruit… If I am using green Jackfruit like the recipe below then I just take one from my tree, if I want the ripe arils I generally buy them ready prepared.

Those of you who have prepared your own Jackfruit do know that it has a latex sap…

I have heard and quite recently…my lips are sealed…lol, some horror stories when one doesn’t know how to prepare this amazing fruit.

What you need:

An old knife and cooking oil…lots of it…

Firstly, coat your gloved hands and a long, sharp knife with cooking oil. A spray cooking oil works well — to protect against that stubborn latex sap.

Cover the work surface with something disposable….lots of newspaper.

Cut the fruit in half lengthwise and then lengthwise again into quarters; the cut skin and core will release the sap. Re-grease the knife after each cut.

Cut out the solid white core and discard any fibrous filaments around the fruit pods.

If you do get ooze on your hands, don’t worry – just put some oil on your hands, and wash them in warm water, it will be gone in no time!

Easy when you know how…

I also just prefer to oil my hands as when I use gloves they are guaranteed to stick to the latex…I probably don’t oil them enough…But I prefer oiled hands…

I have seen a few recipes lately where raw/green jackfruit is not stated and also the fact that you need to use my steps to cut the jackfruit or you will have latex everywhere.

On the markets here you can buy it ready cooked so the first step is done and all you need to do is then add your aromatics and finish cooking much easier but as I have a tree I needed to learn how to do it with minimal mess.

In Asia, jackfruits ripen principally from March to June, April to September, or June to August, depending on the climatic region, with some off-season crops from September to December, you may also find a few fruits at other times of the year.

My tree in my garden has started to produce fruit and to stop the squirrels helping themselves I will be covering the fruits in plastic bags… But as you can see they are growing nicely and there are a lot of little babies as well.

The jackfruit’s flesh is very sweet and aromatic and tastes like a combination of banana, mango and papaya.

Because of certain similarities in appearance the oval shape and spiky exterior, some people mistake the jackfruit for Durian which is another exotic fruit; however, they are very different fruits.

The ripe jackfruit is eaten as a fruit but unripe jackfruit is prepared as a vegetable. Young jackfruit is used in stews or curries, boiled, roasted; or fried and eaten as a snack. The seeds can also be eaten as a snack after being boiled and then roasted.

Jackfruit is also becoming a popular alternative to meat for vegans, vegetarians and anyone wanting to adopt a healthier lifestyle as when cooked the texture is similar to pulled pork.

Today I will be making a spicy jackfruit salad which in Thai is called Tam Khanun or Tam banun it is made by pounding boiled jackfruit with chilli paste and then stir-frying.

First step over and that was cutting the Jackfruit…I can guarantee if you use an oiled knife and grease your hands the latex doesn’t stick…You do have to keep re-greasing the knife though but any which attached itself came off easily with the cooking oil…

My jackfruit slices are now simmering gently on the stove…

Once they are tender and cooled down enough for me to remove the outer skin I will be doing so…

Ingredients for Tam Kanun:

  • 400 gm green, young Jackfruit
  • 100 gm minced pork (optional) if vegetarian or vegan.
  • 5 kaffir lime leaves
  • 1 tbsp chopped garlic
  • 10 Cherry tomatoes cut in quarters.
  • 3- 6 tsp Chilli paste ( depending on your taste)

To serve:

  • 2 spring onions sliced
  • 5 dried birds eye chillies fried
  • 1 tbsp fried garlic.
  • 1 tbsp coriander

Let’s Cook!

Once cooked drain the jackfruit well, pound in a pestle and mortar and set to one side. I had heard cooked this looks like pulled pork and it does…

Heat a little oil in a pan and fry the garlic until it is nicely browned add the chilli paste and stir-fry for a minute.

Add the minced pork ( if using) and stir-fry until it is cooked 3-4 minutes stirring frequently. Add the tomatoes and the jackfruit stir-fry to combine well add the kaffir lime leaves and remove from the heat.

Serve with sticky rice and the fried garlic, chillies, spring onions and coriander as garnish.

This is the first time I have made or eaten this dish… I was very pleasantly surprised if I hadn’t cooked it and it was put in front of me I would never have known it was Jackfruit…Truly ☺ What do you think??

Tam Kanun Spicy Jackfruit Salad… we all loved it and I would definitely make it again.

The ripe Jackfruit arils (pictured) below are eaten here with sticky rice just pushed into the centre.

They also make a lovely ice cream which if you swop the whipping cream for soy milk is suitable for vegans.

Jackfruit Ice Cream.

Ingredients:

  • 300 gm of the ripe arils (as above)
  • 10gm sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 120 gm coconut milk
  • 200 gm whipped cream.

Let’s Cook!

Chop the jackfruit and put in a pan with the sugar cook until the fruit turns to pulp about 30/40 mins depending on how ripe your fruit is. Remove from the heat and allow to cool.

Place the cooled mixture in the blender with the salt, vanilla extract and the coconut milk and blend until smooth… Chill overnight in the fridge.

Next day whip your cream and fold the jackfruit mix into the whipped cream and place in your ice cream maker following their instructions.

If you are not using an ice cream maker then put in the blender and pulse 3 times.

Put into an airtight container and freeze for 6 hours.

Enjoy!

 

And don’t forget any questions or recipes you want me to find for you please ask…
Carol x

Have you enjoyed your read? If so let me know in comments I do love to hear from you it makes my day…

Connect to Carol( Moi)

Blog:https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Have a lovely week xx

 

 

Retired No One Told Me! Weekly Roundup…The friendliest animal in the world and the shocking truth about the Cook Islands and Timor Leste…

Weekly roundup (1)14 june

Welcome to my weekly roundup of posts which I hope you enjoy… I love roundups as it means I don’t have to worry about missing any posts from my favourite bloggers. Somedays I am just so busy or I get sidetracked and just miss some posts I think we all do, Don’t we????

The first post out of the starting blocks is Fruity Friday’s and last week it was the Cranberry… A fruit that I always just associated with Christmas but it is a fruit which is worthy and can enhance so many recipes.

cranberry beans-1353042_1280

There is also a bean called the cranberry bean…Did you know that???

https://blondieaka.wordpress.com/2018/06/09/fruity-friday-the-cranberry/

Next up it was one of my Travel Thailand post and a beautiful waterfall which was very close to my house when I lived in Phuket …I love finding out-of-the-way places I don’t really like these revamped, busy new tourist attractions …I like finding the hidden gems and this little waterfall is one of those but it also links to other waterfalls so all is not as it seems at first glance.

Retired No One Told Me! Ton Tai Waterfall

Isn’t it beautiful??

https://blondieaka.wordpress.com/2018/06/09/travel-thailand-ton-thai-waterfallthalang-phuket/

This lovely waterfall was followed by one of my Travel Australia posts and Rottnest Island which is home to one of the friendliest animals on earth …The Quokka…

a smiling quokka-2676171_1280

I love this photo as he is smiling for the camera…

https://blondieaka.wordpress.com/2018/06/10/travel-australia-the-friendliest-animal-on-earth-the-quokka/

How to follow that well I didn’t Sally did with a wonderful post …Her weekly followup which meant I caught up …I still think I will keep my feet on terra firm but it was a lovely read so get your favourite drink settle down and have a read.

You will be treated to more of Sally’s shenanigans, there is a meeting with sharks, some interesting facts about the beautiful Iris flowers and some great news that I will have a partner in crime as Debby will be hosting a travel guide and I can’t wait as that is bound to be fun… So without giving too much away click the link below and say hello.

https://smorgasbordinvitation.wordpress.com/2018/06/10/smo

Next, we have The Charade and guess who is not as brave as he thought he was ???

evil-530640_1280

This Carl just looks like what he is…A bit of a creep a third-rate, hard man…

https://blondieaka.wordpress.com/2018/06/11/the-charade-chapter-22-by-carol-ann-tay

It was then the turn of the last in a series of posts  I have been writing about Obesity and one which I was shocked to find that the causes of Obesity in the case of the Cook Islanders were the invasion of luxury resorts who built on their agricultural land… The country I thought had it all sewn up who ate healthily and exercised etc…In fact is poverty-stricken and the people malnourished caused by occupation and war… Not the outcome I visualised… It made me so sad…

 

It makes me so sad that my series has had to end this way that a once proud race who lived long lives are now reduced to a race who die prematurely with chronic diseases brought about by the invasion of luxury holiday resorts and a western diet.

The other group a race of people who build beautiful houses like those pictured and have a tradition of beautiful textiles and had their lives torn apart by invasions and war and are now dying from malnutrition brought on by poverty. A sad state of affairs for both and not the ending I thought I would be writing.

https://blondieaka.wordpress.com/2018/06/13/healthy-eating-no-more-diets-obesity-the-cook-islands-and-timor-leste/

Lastly, I have given you the recipes for 5 Thai Curry Pastes you can make at home so head over to my cookery column at Sally’s where you can save them for later 🙂

https://smorgasbordinvitation.wordpress.com/2018/06/13/smorgasbord-blog-magazine-the-cookery-and-food-column-with-carol-taylor-thai-curry-pastes-and-recipes/

I hope you have enjoyed this roundup…Until tomorrow when it is Fruity Friday and the Star Fruit.

If you have found this a thought-provoking read in some aspects please share xxx

If you really want to see even more from me???? There are many strings to my bow…If you still want to find out more…

I am a crazy English lady with a quirky sense of humour…  I look forward to meeting you x

Connect to Carol( Moi)

Blog:https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Have a lovely week xx

A lovely light 3-course meal.

To give me a little break the lovely Sally has put together some recipes from our Cook from Scratch column and created a lovely light 3-course meal…. Thank you, Sally 🙂 x

Tom Yum Goong- Prawns- authentic-recipe

A lovely light Ton Yum Goong Soup

via Smorgasbord Blog Magazine – Carol Taylor’s Cookery Column – A three course meal via Cook From Scratch

Fruity Fridays! The Pineapple…

 

Carol cooks! duck curry 2

Introducing Fruity Fridays which is replacing Fish Fridays I hope you enjoy the recipes and chit-chat that I will be bringing to you on a Friday. I thought I  would start with the pineapple as it is a fruit which is available in one form or another all over the world.

It grows here quite freely and is available everywhere and as crisps, smoothies, in curries, ice cream the pineapple is a very versatile fruit and it always looks very pretty when the outside is kept and used to put your Pina colada in or your pineapple fried rice.

The pineapple is packed with vitamin C, minerals and antioxidants it is also used in smoothies and cocktails and there is nothing better than sitting on the beach with a lovely Pina colada watching the sunset…

pina-colada-837059_1920

I know you are all now probably thinking that it is alright for some while you are dealing with the cold and snow…Soz…but it also makes a beautiful curry it pairs with duck really well and is one of my favourites.

Tip:   It is also a great meat tenderizer.

Red Duck Curry ( Kaeng Ped Pett Yang)

I had Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas may be a few florets of brocolli..really whatever I have in the fridge.

Duck Curry

 

Ingredients:

  • 2 duck Breasts.
  • 400 ml coconut milk
  • 1 tbsp fish sauce
  • 3/4 cup fresh pineapple cut into bite-sized pieces.
  • 10 cherry tomatoes.
  • 6-10 mange tout..or other vegetables of your choice.
  • 100 gm Thai eggplant cut into quarters.
  • Pea egg plants

    Tiny pea eggplants used in Thai Curries

  • 100 gm pea eggplants.
  • If you can’t get these any small eggplant will be ok I sometimes use small purple ones if I can’t get the green.
  • 1-2 tbsp red curry paste.
  • 6 kaffir lime leaves torn
  • Bunch Thai basil washed and leaves picked…
  • 2 tsp lime juice.

Lets’s Cook!

Firstly cook your duck breasts, we like ours medium rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

To make sauce put a very tiny drop of oil in the pan over a medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If other seasonings need to be adjusted you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

The very first duck curry I made was ok…so we left out the lychee next time and it was much better…also, I know which curry paste to now use as they are all so different….Please don’t let this put you off making it as when you get it right it is a lovely thing.

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!

I also love pineapple in an upside down pudding my mum used to make it… She just used to make normal cake mix and put pineapple in the bottom of a heatproof dish and put the cake mixture on top. Bake it and then serve it with custard…It is one of those childhood memories… Mine …well I had to tweak it somewhat but I am sure you didn’t expect any different from me…Did you??

Pineapple and ginger upside down cake.

pineapple-636562_1920

Ingredients:

  • 25 g (1 oz) sultanas
  • 100 g (4 oz) castor sugar
  • 2 medium eggs, beaten
  • 175 g (6 oz) self-raising flour
  • 1 tsp cinnamon Powder
  • 2 tbsp golden syrup
  • 2 tsp fresh ginger grated
  • 115 g (4 1/2 oz) butter
  • 227 g (8 oz) tin pineapple rings, drained or fresh pineapple cut into rings.

Let’s Cook!

Preheat the oven to 180C/350F/Gas mark 4.

 

Grease and base line a 20.5cm (8″) round cake tin. Heat the golden syrup and 1 tsp grated Ginger with 15 gm (½oz) butter until melted.

Meanwhile, arrange the pineapple in the base of the tin, sprinkle over the sultanas and pour over the syrup mixture.

Whisk the remaining butter with the sugar until pale and fluffy. Gradually add the eggs. Mix the flour with the Cinnamon and remaining Ginger and fold into the cake mixture. Spread on top of the pineapple.

Bake for 45 minutes until firm to touch. Allow to cool slightly before turning out.

Serve with custard and enjoy!

I hope you have enjoyed my recipes for the lovely pineapple until next Friday when I will bring another lovely fruit…Take care, have fun and laugh a lot..laughter is free and the best medicine x

If you have enjoyed my post then please share on your favourite social media…Thank you xx

 

 

 

 

 

 

 

 

 

 

Smorgasbord Invitation Blog Magazine – Carol Taylor’s Food Column – The wonder tree…Jack Fruit!

This week over @ Sal’s place https://smorgasbordinvitation.wordpress.com/ I am showcasing the exotic Jackfruit…I hope you enjoy it and I would like to thank Sally for letting me loose on her readers…I hope you all enjoy my occasional detours to bring to you the exotic foods of our wonderful world xx

Smorgasbord Blog Magazine

The wonder tree…Jack Fruit! by Carol Taylor

Wow, doesn’t time just fly by? I can’t believe it has been a week and what a response I got to the soups so thank you for all your kind comments…I thought I would have a change this week and showcase a fruit of which Thailand is a major producer The jackfruit, they are often cut, prepared, and canned in a sugary syrup (or frozen in bags/boxes without syrup) and exported overseas, frequently to North America and Europe. Made into chips which are very moreish …They are also used in various dishes and curries around Asia…

Many people refer to the jackfruit tree as a wonder tree this is because every part of the tree has its own use. The fruits are eaten, the leaves are fed to livestock, and the wood is greatly valued for the manufacture of wood products because of its termite and…

View original post 1,405 more words

Fish Friday…Tom Yum Soup with Prawns( Tom Yum Goong)

This is one of my favourite Thai soups and the first time I have made it from scratch. It also brings back memories of a certain lady..Keeleigh who when she visited us could not get enough of this fabulous soup.

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1-inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500 gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 2 white onions (medium-sized) cut into large chunks.
  • 1 and a half tsp of sugar
  • 7 – 10 tbsp of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • Handful of cilantro ( Coriander)

N.B Next time I will use shallots instead of white onions and I recommend using the lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.

Let’s Cook!

The first thing to do is put about 2 litres of water in a large pot to boil.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic.

I used about 10 Thai birds eye chillies for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavor but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the water.

You can put the lid on just so it starts to boil which releases the herb flavours quicker.

Now prepare your prawns I remove everything except for the tail…..others put in whole prawns…personal preference.

Boil your soup with all the herbs in it for about 10 minutes.

Then add your mushrooms, which you should pre rinse beforehand.

Cook for 4-5 minutes.

.Add tomatoes and onions.

Tom Yum Goon 3

Cook for further 6-8 minutes.

Now add prepared prawns and cook for 2-3 mins max( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim off with a spoon.

Remove from heat and stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

This delicious soup is now ready to serve.

Tom Yum Goon

You will notice that this soup does not have the bright orange colour of many of the Tom Yum soups which you have in restaurants it is because either a Tom Yum paste or stock cube is used and it is not made from scratch.

This soup can also be made with chicken and coconut milk which is also a popular variation and known as Tom Ka Gai (Coconut Chicken Soup)

J

 

 

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