Thai Noodle Soup (Kuay Teow)

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Thai noodle soup

I remember when I was a little girl my mom would take us to a little hole in the wall place in Chiang Mai, Thailand and order us huge bowls of Thai noodle soup. The noodle soup was served with a side of chili peppers in vinegar and I would literally pour spoonful’s of that precious mixture on my Kuay Teow (pretty much making the flavor pure vinegar) but boy was it amazing.

I haven’t been able to find this dish since living back in America, very unacceptable if you ask me. The world needs to be introduced to it! This noodle soup is served with your choice of meat, typically some weird Thai fish balls that are somehow magical once you get past the rubbery texture.

The Asian markets typically carry a variety of meatballs to choose from, but feel free to add whatever meat you like, or even go vegetarian if you must. One of the main ingredients to this soup’s broth is pork seasoning. Pork seasoning is very hard to find so I order mine off Amazon, here is the link to buy it: Amazon

Pork seasoning can literally be used on anything! This stuff is a game changer!

Another main flavor to this soup is crispy fried garlic, you can’t make yourself a bowl of this stuff without it, it just won’t be authentic. I bought my fried garlic at an Asian market in Portland but here it is on Amazon if you can’t find it: Amazon

Also you could just fry yourself up a batch and cross your fingers that you don’t burn it. Alright, while you are on Amazon your going to need to buy some rice noodles. You may be able to find them at your local grocery store if you are lucky, but here you are if not: Amazon There are different sizes of rice noodles, but I prefer the medium size.

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medium size rice noodles

To cook the rice noodles, bring a large pot of water to a boil and turn off once boiling, then add the rice noodles and cook for about 3 to 4 minutes. Strain the noodles and rinse with cold water to stop the cooking process, then set the noodles aside.

Time to make our broth! You will need garlic, coriander seeds, white pepper, sugar, and pork seasoning.

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broth ingredients

First smash the garlic and crush the coriander seeds (you can substitute the coriander seeds for coriander powder). Add the water to a medium large pot and turn on high, add the smashed garlic, crushed coriander, white pepper, sugar, and pork seasoning. Bring the broth to a boil and boil on high for about 7 minutes.

Strain the broth and toss the garlic and coriander remains. Add the meatballs to the strained broth and cook an additional 3 minutes until the meatballs are hot.

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Serve over the rice noodles and top with desired amount of red pepper flakes, sugar, vinegar and pepper mixture, cilantro, bean sprouts, and fried garlic.

To make the vinegar and pepper mixture you will need to cut the hot chili peppers and add them to white vinegar…you never would have guessed huh? It is best to let the mixture sit for awhile so the vinegar can absorb the pepper taste (over night would be best), but if you are in a time crunch even a few minutes will do.

Now its time to dig in!! I made this noodle soup the other day and hadn’t realized it had been over 10 years since I had last had a bowl, needless to say when I took my first bite, I may or may not have teared up. I felt like I was back in Chiang Mai!

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I don’t expect you to tear up from your first bite, but I do expect a smile.

Here’s another picture, because I just can’t get enough of this beautiful noodle soup.

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Thai noodle soup
Thai Noodle Soup
Serves 4
Thai rice noodle soup with pork meatballs, topped with cilantro, bean sprouts, and crispy fried garlic.
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Ingredients
  1. 1 bag rice noodles
  2. 11 oz. pork meatballs (or meat of your choice)
  3. 1 bag bean sprouts
  4. 4 cloves garlic
  5. 1/2 tbsp. coriander seeds
  6. 1/2 tsp white pepper
  7. 1 tsp sugar
  8. 3 tbsp. pork seasoning
  9. 6 cups of water
  10. fried garlic
  11. cilantro
  12. red pepper flakes
  13. white vinegar
  14. green hot chili peppers
Instructions
  1. Bring a large pot of water to a boil, turn off when boiling then add the rice noodles and cook for about 3 to 4 minutes. Strain the noodles and rinse with cold water to stop the cooking process, then set aside.
  2. Chop the cilantro, smash the garlic, crush the coriander seeds, and cook the meat if not already precooked.
  3. Add the 6 cups of water to a medium large pot and turn on high, add the smashed garlic, crushed coriander, white pepper, sugar, and the pork seasoning. Bring to a boil and boil on high for about 7 minutes.
  4. Strain the broth and toss the smashed garlic and coriander seed remains, then add the meatballs to the strained broth. Cook an additional 3 minutes until the meatballs are hot.
  5. Serve over rice noodles and top with desired amount of red pepper flakes, sugar, vinegar mixture, cilantro, bean sprouts, and fried garlic. ENJOY!!
Notes
  1. To make the vinegar and pepper mixture, mix about a 1/2 cup of white vinegar and add about 4 roughly chopped green peppers. Let the mixture sit over night if you have time or sit for at least 15 minutes.
Sav's Thai Kitchen http://savsthaikitchen.com/
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Thai Chicken Yellow Curry

 

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Thai yellow currry

Yellow curry is probably the easiest curry out there to make. It is also one of the best! It is so creamy and flavorful without being too strong. If I am out at a Thai restaurant and panic because the menu has to many options, it’s usually what I blurt out when the waitress comes back around forcing me to be ready to order.

If you are new to curry, this is the curry you should start out with. Once you do, you will most likely faint from how good it is and want to try every curry known to man kind. Maybe that’s an exaggeration, or maybe it’s not.

This is a recipe that takes hardly any ingredients or any time, it’s a perfect after work dinner when you are feeling lazy and not in the mood to go all out (but it will taste like you went all out).

Oh and before we get started can we all take a moment to appreciate how this dish has potatoes in it and gets served over rice? That’s normally pretty much illegal in the food world, but the Thai people worked their magic and made it work!

So, for the sauces you will need mushroom soy sauce and fish sauce. It cannot get any more simple than that people. If you don’t have these on hand and don’t have access to an Asian market here are links on Amazon to purchase them. Mushroom soy sauce: Amazon and the fish sauce: Amazon

These sauces will not go to waste if you buy them, because they are used in 99.9 percent of all Thai dishes. Also if you purchase them through my links I get a tiny portion, so thanks.

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mushroom soy sauce and fish sauce

The other two very important ingredients are coconut milk and yellow curry paste. Here they are on Amazon. Coconut milk: Amazon Yellow curry paste: Amazon

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yellow curry paste and coconut milk

Aroy-D is my favorite brand of coconut milk, it’s so thick and creamy, unlike some of the brands you find at your local grocery store. My favorite brand of yellow curry paste is Mae Ploy (that’s the one I chose for you on Amazon).

Time to get prepping! First wash and peel the potatoes and dice them into large bite sized pieces, slice the onion, and cut the chicken into bite sized pieces.

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Turn a large pot on medium high and add the coconut milk and curry paste. Stir constantly until the paste is well mixed in. Add the potatoes and cook for about 3 minutes until it comes to a slight boil, then add the mushroom soy sauce and fish sauce.

If the curry is at a full boil, reduce the heat to medium (you don’t want the coconut milk to curdle). Cook until the potatoes are about halfway cooked through, stirring frequently, then add the sugar, onion, and the chicken.

Cook until the chicken is cooked through and the potatoes are soft (about 5 to 7 minutes). Don’t forget to be stirring frequently. That’s it folks! Super easy meal that’s done in no time!

I ate these leftovers for breakfast this morning. Don’t judge. Yellow curry may even be better the next day so feel free to make this ahead of time for the next day.

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a thing of beauty she is
Thai Chicken Yellow Curry
Serves 6
Thai yellow curry with chicken, coconut milk, onions, and potatoes served over jasmine rice.
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Ingredients
  1. 1 lb. chicken
  2. 1/2 large onion (about 1 cup)
  3. 2 cans coconut milk
  4. 2 heaping cups of russet potatoes (about 2 medium sized potatoes)
  5. 1/4 cup yellow curry paste
  6. 2 tbsp. fish sauce
  7. 2 tbsp. mushroom soy sauce
  8. 1 1/2 to 2 tbsp. sugar (depending on how sweet you like it)
Instructions
  1. Wash and peel the potatoes and cut them in large bite sized pieces, slice the onion, and cut the chicken into bite sized pieces.
  2. Heat a large pot on medium high and add the coconut milk and curry paste. Stir constantly until the paste is mixed in, then add the potatoes.
  3. Cook for about 3 minutes until slightly boiling, then add the mushroom soy and fish sauce.
  4. If the curry is full on boiling reduce the heat to medium so the coconut milk doesn't curdle. Cook until the potatoes are about halfway cooked through, stirring frequently.
  5. Add the sugar, onions, and the chicken and cook until the chicken is cooked through and the potatoes are soft (about 5-7 minutes). Stir frequently.
  6. Serve over jasmine rice and ENJOY!!!
Sav's Thai Kitchen http://savsthaikitchen.com/
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yellow curry at it’s finest
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Thai Cashew Chicken

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Thai Cashew Chicken

If you have never tried Thai cashew chicken before, well be prepared to have your life changed. I am not a fan of cashews (or any nut for that matter), but there is something about them in this dish that just works. When I was little I would eat everything on my plate and strictly leave the cashews, but I have to say, when I made this dish a couple nights ago I ate every last cashew. I am a little proud of my accomplishment. The best part was I enjoyed every single bite…maybe a little too much since I when back for thirds. Who eats three bowls??

Thai cashew chicken is simple to make and almost every single ingredient in it you can find at your local grocery store. For the sauce you will need fish sauce, oyster sauce, and black soy sauce. If you can’t find these and don’t have access to an Asian market then Amazon will be your best friend. Here are the links to buy these sauces. Fish sauce: Amazon Oyster sauce: Amazon Black soy sauce: Amazon

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fish sauce, oyster sauce, and black soy sauce

You don’t have to purchase these exact brands, there are a lot of good brands out there for all of these sauces. Also if you purchase these from my Amazon links I make a tiny portion, so thanks for helping me out! Now lets start prepping our meal!

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yummy ingredients

Grab a cutting board and knife. First mince the garlic, thinly slice the onion, cut the green onion in 1 inch pieces (only the green part), and cut the dried peppers in bite sized pieces. Mix the oyster sauce, fish sauce, and dark soy sauce in a bowl and set aside.

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Add a couple drops of oil to your wok and heat on high, add the cashews and toast them until they are slightly charred, then set aside. Add the peppers to the wok and toast them for about a minute, and set aside.

Dab the chicken with a paper towel to remove excess moisture, then cut into bite sized pieces. Put the chicken in a large mixing bowl and lightly coat the chicken in flour.

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flour coated chicken

Heat your wok on high and add oil and the chicken. Cook the chicken until it is almost completely cooked through, stirring occasionally. If the chicken seems to dry add more oil. Remove the chicken and place it on a paper towel lined plate to rest.

If the wok seems dry add a little more oil, then add the garlic and fry until fragrant (be careful not to burn the garlic). Add the yellow onions and fry until slightly soft for about 2 minutes. Add the chicken, sauce mixture, cashews, peppers, sugar, and 1/3 cup of water.

Fry for about 2-3 minutes, then add the green onions and fry for an additional minute. Serve with jasmine rice and Nam Pla Prik! That wasn’t too hard now was it??

cashew chicken

Thai Cashew Chicken
Serves 3
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Ingredients
  1. •3 cups of chicken (about 1 lb.)
  2. •1/2 large yellow onion (about 1 cup)
  3. •2 stalks green onion
  4. •1/2 cup cashews
  5. •1/2 cup dried chili peppers
  6. •3 cloves garlic
  7. •3 tbsp. oil
  8. •1/3 cup water
  9. •2 tbsp. black soy sauce
  10. •1 tbsp. oyster sauce
  11. •2 tbsp. fish sauce
  12. •1/4 cup flour
  13. •1 1/2 tbsp. sugar
Instructions
  1. Mince the garlic, slice the yellow onion, and cut the green onions in 1 inch pieces (only the green part). Mix the oyster sauce, black soy sauce, and fish sauce in a bowl and set aside.
  2. Dab the chicken with a paper towel to remove moisture, then cut into bite sized pieces. Add the chicken to a large mixing bowl, add the flour, and toss to coat.
  3. Heat the wok on high, add a little bit of oil and toast the cashews for about 1 minute, then remove them and set aside. Add the peppers and toast them for about 1 minute, then set aside.
  4. Add oil and chicken to the wok, fry until almost cooked completely through (stirring occasionally). If the chicken seems dry while being cooked add more oil. Remove the chicken and place it on a paper towel lined plate to rest.
  5. If there is no more oil in the wok add a bit and add the garlic, fry it until fragrant (being careful not to burn it), then add the yellow onion. Fry until the onions are slightly soft for about 2 minutes then add the chicken, sauce mixture, cashews, peppers, sugar, and 1/3 cup of water.
  6. Fry for about 2-3 minutes, then add the green onions and continue frying and stirring for an additional minute. Serve over jasmine rice and serve with Nam Pla Prik. To make the Nam Pla Prik mix together 2 tbsp. fish sauce, juice from 1/2 lime, and 2 Thai hot chili peppers. ENJOY!!!
Sav's Thai Kitchen http://savsthaikitchen.com/
cashew chicken
Thai Cashew Chicken with Nam Pla Prik
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Thai Fried Rice (Khao Pad Gai)

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Thai Fried Rice (Khao Pad Gai)

So the only thing bad about Thai fried rice is that I can sit there and eat the whole entire wok full. Yeah, it’s an issue I am trying to work on. Hopefully you guys wont have the same issue, but I definitely can’t make that promise.

Please refrain from using a regular pan for this recipe, use a wok. Using a wok gives a nice charred flavor to the rice that you can’t get from using a regular pan. Ok, that’s the only think I will be picky about for this recipe. Feel free to even change up the ingredients quite a bit, instead of using chicken you can use pork or shrimp. Honestly I have even used leftover hot dogs in my fried rice just so they didn’t go to waste (it was magnificent fyi).

Also Thai fried rice can be eaten anytime of the day, breakfast, lunch, or dinner (heck, why not eat it for a midnight snack). The ingredients are pretty simple and shouldn’t be too hard to track down, especially if you live close to an Asian market. For the sauces you will need fish sauce, mushroom soy sauce, and oyster sauce. For the people who have been reading my other blog posts you are probably sick of me posting the same sauce list over and over again, but aren’t you so happy those big bottles you bought aren’t going to waste? Thought so!

If you can’t find these sauces anywhere you can buy them on Amazon, here are the links for each one. Fish sauce: Amazon Mushroom soy sauce: Amazon Oyster sauce: Amazon

Plus if you buy those from my links I get a portion of the money to help keep bread on the table!

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mushroom soy sauce, fish sauce, and oyster sauce

Keep in mind making Thai fried rice is very fast and on high heat so you need to have everything well prepped before you begin.

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Ok lets get our veggies ready to go! Cut the yellow onion in thin slices, mince the garlic, cut the chili peppers into tiny rounds, cut the lime into quarters, and cut the Chinese broccoli into big bite sized pieces. Keep some of the stems of the broccoli and thinly slice them length wise.

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prepped Thai fried rice veggies

Use a paper towel to take off excess moisture from the chicken, pound the chicken thin (in a ziplock so it doesn’t splatter), then cut the chicken into bite sized pieces. Combine the mushroom soy, fish sauce, and oyster sauce in a bowl to make it easier once the cooking begins.

Add the garlic and oil to the wok and heat on high, fry until fragrant. Be careful not to burn your garlic. Add the chicken, cook and stir until the chicken is about halfway cooked through, then move the chicken to one side of the wok and scramble the eggs on the other side of the wok. Add a dash of mushroom soy to the eggs while they cook.

Fry until the eggs are almost fully cooked, stir the eggs in with the chicken, then add the onion, and Chinese broccoli. Fry for about 2 minutes until the veggies are slightly tender, then add the rice, sauce, and sugar. Fry for an additional 3-4 minutes unit the rice is slightly charred. So simple right? Just don’t forget to be stirring the rice constantly so it doesn’t burn. Serve the rice with Nam Pla Prik a combination of fish sauce, lime juice, garlic, and hot peppers. Are you ready to see the final creation???

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I just ate a bowl, but this is making me want another!
Thai Fried Rice (Khao Pad Gai)
Serves 3
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Ingredients
  1. •2 1/2 cups jasmine rice (leftover rice works great too)
  2. •1 cup chicken, pork, or shrimp
  3. •1/2 yellow onion (about 1 cup)
  4. •2 eggs
  5. •3 cloves garlic
  6. •1 1/2 cups Chinese broccoli
  7. •3 tbsp. oil
  8. •2 tbsp. oyster sauce
  9. •2 tbsp. mushroom soy sauce
  10. •1 tbsp. fish sauce
  11. •1 tsp sugar
Instructions
  1. Thinly slice the onion, cut the Chinese broccoli into large bite sized pieces, keep some of the broccoli stem and slice lengthwise, mince the garlic, quarter the lime, and cut the hot peppers into tiny rounds.
  2. Dab the chicken off with a paper towel to remove excess juices, pound it thin inside a ziplock to prevent splattering, then cut the chicken into bite sized pieces.
  3. Mix the mushroom soy sauce, fish sauce, and oyster sauce in a bowl and set aside.
  4. Turn your wok on high and add the oil and garlic, fry until fragrant without burning the garlic. Add the chicken, cook and stir until the chicken is about halfway cooked through, then move the chicken to one side of the wok and scramble the eggs on the other side of the wok. Add a dash of mushroom soy to the eggs for flavor.
  5. Fry the eggs until almost fully cooked, stir the eggs and chicken together, then add the onion and Chinese broccoli. Fry for about 2 minutes until the veggies are slightly tender. Then add the rice, sauce, and sugar. Fry for an additional 3 minutes until the rice is slightly charred, make sure and be flipping constantly so the rice doesn’t burn. ENJOY!!!
Notes
  1. To make the Nam Pla Prik mix 2 tbsp. fish sauce, juice from 1/2 lime, 2 hot chili peppers, and a pinch of minced garlic if desired.
Sav's Thai Kitchen http://savsthaikitchen.com/
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Thai fried rice with Nam Pla Prik

And one more picture for good measure!

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so pretty!
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Pad Kee Mao (Drunken Noodles)

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Drunken Noodles

Who  drives over an hour just to go to an Asian market? Well me of course! It is well worth the drive to be able to make Thai Drunken Noodles at home, and plus I feel like I’m right at home surrounded by a bunch of Asians. I make my poor husband try to maneuver the cart down the busy isles while I grab all the fun ingredients. Oddly enough he doesn’t mind the Asian market, he spends most of his time snap chatting weird stuff you would never find anywhere but there.

It can be quite overwhelming shopping at an Asian market if you don’t know what your are looking for, but that’s why I am here, to tell you everything to buy! I went to the market today to buy just a few ingredients….yeah right, that never happens. I ended up with a whole cart load!

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Holy crap look how pretty Thai stuff is!

I guess I better get on with how to make Drunken Noodles, because I’m guessing that’s why you are here!

For the sauces you will need fish sauce, mushroom soy sauce, white vinegar, oyster sauce, dark soy sauce, and sugar. If you don’t have access to a Thai store you can buy all of these on Amazon. Here is a link to buy fish sauce: Amazon the mushroom soy sauce: Amazon the oyster sauce: Amazon the dark soy sauce: Amazon

You don’t have to get these exact brands but make sure they say the right thing on the bottle. Obviously you don’t have to buy your vinegar and sugar from Amazon, but if you are feeling a bit lazy, by all means don’t let me stop you.

For the veggies you will need red jalapenos, Thai basil leaves, garlic, Thai hot chili peppers, and Chinese broccoli (Gai Lan). Don’t sub the Chinese broccoli for regular broccoli, it is not remotely the same taste. If you can’t find it try subbing it with spinach. Time to prep our Drunken Noodles!

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Pretty Ingredients!

Mince the garlic (I found pre peeled garlic at the Thai store today and about cried from pure joy), tear the basil leaves off the stems, thinly slice the jalapenos, and cut the Chinese broccoli into large bite sized pieces.

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I am using chicken in my drunken noodles but feel free to use pork or beef. Take a paper towel and dab the moisture off your chicken breast, then pound it thin in a ziplock so the chicken doesn’t splatter all over your counter tops. Cut the chicken into bite sized pieces.

Don’t forget to tear your fresh rice noodles apart so the pieces aren’t sticking together.

Pre mix all your sauces in a bowl to make it easier on yourself when you start cooking. Thai cooking is always done super fast and on high heat so you need to have everything fully prepared before you start to cook. Here we go people!

Turn you wok on high and add the oil, garlic and Thai chili peppers, fry until fragrant. You will probably be coughing at this point. Add the chicken and fry it until it is almost fully cooked through, then add the jalapenos and cook for about 1-2 minutes. Add the rice noodles and cook for about 1 minute, then add the Chinese broccoli, basil leaves, the sauce mixture, and the sugar. Don’t forget to be stirring constantly.

Fry for about 3-5 minutes until the noodles are soft and slightly charred from the high heat of the wok. Sprinkle the Drunken Noodles with a little dash of white pepper and top with Nam Pla Prik (hot peppers, lime juice, garlic, and fish sauce).

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Look at her!
Pad Kee Mao (Drunken Noodles)
Serves 2
Thai stir fry rice noodles with chicken and basil.
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Ingredients
  1. •1 cup chicken
  2. •16 oz. wide fresh rice noodles
  3. •1 1/2 cups Chinese broccoli
  4. •3/4 cup Thai basil leaves
  5. •2 red jalapenos
  6. •1-2 Thai hot chili peppers
  7. •3-4 cloves garlic
  8. •2 tbsp. oil
  9. •2 tsp sugar
  10. •2 tbsp. fish sauce
  11. •2 tbsp. mushroom soy sauce
  12. •1 tbsp. white vinegar
  13. •1 tbsp. oyster sauce
  14. •1 1/2 tbsp. dark soy sauce
Instructions
  1. Mince the garlic, tear the basil leaves off the stems, thinly slice the jalapenos, and cut the Chinese broccoli into large bite sized pieces. Dab the juices off the chicken breast with a paper towel, then pound the chicken thin in a ziplock to prevent juices from splattering. Cut the chicken into bite sized pieces. Separate the rice noodles so they aren’t sticking together.
  2. Mix the fish sauce, mushroom soy sauce, oyster sauce, vinegar, and dark soy sauce in a bowl and set aside.
  3. Turn the wok on high and add the oil, garlic, and hot chili peppers, fry until fragrant. Add the chicken and fry until almost fully cooked through, stirring frequently. Then add the jalapenos and cook for about 1-2 minutes, then add the rice noodles and cook for an additional minute.
  4. Add the Chinese broccoli, basil, sauce mixture, and sugar. Stir constantly, and fry for about 3-5 minutes until the noodles are soft and slightly charred from the high heat of the wok.
  5. Sprinkle a dash of white pepper on top and serve with Nam Pla Prik (fish sauce, hot peppers, lime juice, and garlic) ENJOY!!!
Sav's Thai Kitchen http://savsthaikitchen.com/
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Thai Drunken Noodles
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Tom Kha Goong (Thai Coconut Soup)

 

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Tom Kha Goong is one of Thailand’s most popular soups and I definitely know why! This soup is packed with all kinds of flavors, if you don’t like it, well you may or may not be a little crazy. I decided to make this soup on a 100 degree day without air conditioner in my house. Probably wont do that again, but it was still pretty life changing. The “Goong” in the name means shrimp. You can use chicken in place of the shrimp if you desire. Heck, I even use chicken and shrimp together if I cant decide what kind of mood I’m in.

This recipe tastes super authentic however I cheated a little bit on the ingredients to make it easier for you guys to find the products you will  need to make it…You’re welcome.

Normally you would need Galangal root and lemon grass stalks…

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If you have access to these ingredients by all means buy them!

But here is the alternative.

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This little lemongrass paste to our left is a game changer, no more mincing lemongrass, or picking the lemongrass stalks out of you soup because you don’t want to eat them. To our right we have a Tom Kha packet….and let me tell you, she has all the ingredients you need for this soup shoved into a little packet.

The lemongrass paste is available at almost every grocery store I have been to so you shouldn’t have a problem finding it. If you have no way of getting to an Asian market then you can purchase the packets on amazon! Amazon

Also for the sauces you will need mushroom soy sauce and fish sauce, both can be found at an Asian market. Although I have seen fish sauce sold pretty much anywhere these days which makes me very happy.

If you are lazy and don’t want to hunt the sauces down here they both are on Amazon. Mushroom soy sauce: Amazon Fish sauce: Amazon

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TIME TO PREP OUR VEGGIES!

Roughly chop the cilantro, slice the onion, chop the grape tomatoes in quarters, juice the limes, and cut the hot chili peppers in half. If you are using Galangal root and lemongrass, cut the root in thin rounds and chop the lemon grass in 1 inch pieces.

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One of the main reasons I love cooking this soup if because of all the pretty colors, I mean look at that picture!

Ok, the next step is to add the chicken stock to a large pot along with the lemongrass paste, and the Tom Kha packet. Boil on high for about 2 minutes, stirring frequently. If you are using Galangal root and lemongrass, boil them both in the chicken stock for about 5 minutes.

Add the coconut milk and reduce the heat to medium high, heat until hot, then add the shrimp (or chicken), onions, mushrooms, fish sauce, mushroom soy sauce, sugar, and hot chili peppers.

Stir occasionally, cook for about 5 minutes until the veggies are soft and the shrimp (if raw) or chicken are cooked through.

Lastly, add the lime, cilantro, and grape tomatoes and cook and additional 2-3 minutes. Easy enough right?

Don’t forget to serve this over Jasmine rice, yes I know its a soup, but the Thai people eat it over rice and once you eat it that way, it becomes more than a soup trust me.

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You may not be able to eat just one bowl, but that’s ok. I don’t judge.

Tom Kha Goong (Thai coconut soup)
Serves 6
Thai coconut soup with shrimp and lemongrass.
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Ingredients
  1. •1 lb. chicken or shrimp
  2. •2 big limes (or about 4-5 key limes)
  3. •1 small yellow onion
  4. •3/4 cup mushrooms (any kind)
  5. •2 tbsp. lemongrass paste
  6. •1 packet Tom Kha paste
  7. •2-3 Thai chili peppers
  8. •3/4 cup cilantro
  9. •1/2 cup grape tomatoes
  10. •2 cans coconut milk
  11. •1 cup chicken broth
  12. •2-3 tbsp. palm sugar ( or regular white sugar)
  13. •2 tbsp. fish sauce
  14. •2 1/2 tbsp. mushroom soy sauce
Instructions
  1. Roughly chop the cilantro, slice the onion, chop the grape tomatoes into quarters, slice the mushrooms, juice the limes, and cut the chili peppers in half. If you are using Galangal root and lemongrass stalk, cut the root into thin rounds, and chop the lemongrass into 1 inch pieces.
  2. Boil the chicken stock, lemongrass paste, and Tom Kha packet on high for about 2 minutes, stirring frequently. If you are using the root and lemongrass, boil them in the chicken stock for about 5 minutes.
  3. Add the coconut milk and reduce heat to medium high, cook until hot, then add the shrimp or chicken, onions, mushrooms, fish sauce, mushroom soy sauce, sugar, and chili peppers.
  4. Stir occasionally, cook for about 5 minutes until veggies are soft and the shrimp or chicken is cooked through.
  5. Reduce heat to medium low and add the lime juice, cilantro, and tomatoes, cook for an additional 2-3 minutes. Serve over Jasmine rice and ENJOY!!!
Notes
  1. If you are using Galangal root and lemongrass in place of the Tom Kha paste packet and lemongrass paste, use about 4-5 rounds of cut Galangal root and 5 inch sized pieces of lemongrass stalks. You will need to increase the amount of fish sauce and mushroom soy sauce to taste.
Sav's Thai Kitchen http://savsthaikitchen.com/
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Tom Kha Goong
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Panang Chicken Curry

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Panang curry
 
If you love curry and haven’t eaten Panang curry before, you are missing out. But don’t worry its easy to make and only requires a few ingredients! I’m not kidding when I say I could literally drink this stuff! I am sure you will agree after tasting it. OK, we better go over the things you will need to make this. Chicken, French green beans, coconut milk, Panang curry paste, and lime leaves. Oh my goodness that’s so simple right! I didn’t include the sauces because I’m assuming you have purchased them already, and we will go over them here in a bit.
Also feel free to sub the chicken out for pork or beef and this dish will still be amazing.
 

OLYMPUS DIGITAL CAMERAThere are the sauces, mushroom soy sauce and fish sauce! 2 sauces that’s it!!

If you can’t find the mushroom soy, here is a link to buy it on Amazon! Amazon

Here is a link on Amazon to buy the fish sauce! Amazon

Lastly if you can’t find the Panang curry paste here it is on Amazon! Amazon

It’s a little on the expensive side but it’s a huge bottle and will last a long time!

Here we go, go grab a wok or large pan, cutting board, and knife.

Cut the green beans into bite sized pieces, dab the chicken off with a paper towel to get off excess juices and then cut into bite sized pieces, and thinly slice the lime leaf.

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Turn your wok on medium high, add the olive oil and heat until hot, add the Panang curry paste and fry until fragrant.

Add the chicken and cook without stirring for about 1-2 minutes, then flip the chicken. If the chicken seems too dry go ahead and add a little more oil. Cook for another 1-2 minutes, then add the green beans, stirring frequently.

Add the coconut milk, continue to stir. Add the mushroom soy sauce, fish sauce, sugar, and lime leaf.

Continue to cook and stir occasionally for about 5 minutes or until chicken is cooked through and beans are soft (don’t over cook them, squishy beans suck).

Serve over jasmine rice of course, because plain long grain white rice just isn’t going to cut it. Garnish it with a lime if you feel the need to make your plate fancy. Also when has adding lime ever ruined anything?

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Panang curry is going to be your new favorite curry!
Panang Chicken Curry
Serves 4
Thai curry with chicken, lime leaf, and green beans.
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Ingredients
  1. •1 lb. chicken breast or tenders
  2. •2 cups French green beans or string beans
  3. •3-4 lime leaves
  4. •2 tbsp. olive oil
  5. •1 can coconut milk
  6. •3 tbsp. Panang curry paste
  7. •2 tbsp. mushroom soy sauce
  8. •2 tbsp. fish sauce
  9. •2-3 tbsp. sugar (depending on how sweet you like it)
  10. •Jasmine rice to serve
Instructions
  1. Cut the green beans into bite sized pieces, dab the chick with a paper towel to remove juices and cut into bite sized pieces, and thinly slice the lime leaves.
  2. Turn your wok on medium high heat and add the olive oil and heat until hot, then add the Panang curry paste and fry until fragrant (about a minute).
  3. Add the chicken and cook without stirring for about 1-2 minutes, then flip the chicken. If the chicken seems too dry add a little more olive oil and cook for about 1-2 minutes, then add the green beans. Stir frequently.
  4. Add the coconut milk and continue to stir. Add the mushroom soy sauce, fish sauce, sugar, and lime leaf.
  5. Continue to cook and stir occasionally for about 5 minutes or until the chicken is cooked through and the beans are soft. Serve over Jasmine rice and garnish with lime wedges.
Sav's Thai Kitchen http://savsthaikitchen.com/
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Panang Curry
 
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Stir fry Chicken Chili Paste with Eggplant

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Technically I made this dish up last night, but I think its legal to be called Thai food since all the ingredients I used are actually Thai. This dish is super easy to make and super flavorful! Here is a run down of all the sauces you will need to prepare this masterpiece.

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Alright, to our left we have mushroom soy sauce, in the middle we have fish sauce, and to the right we have oyster sauce. If you don’t already have all of these go buy them. They won’t go to waste I promise you. I use these 3 sauces in probably about 99 percent of my Thai cooking. If you don’t have access to an Asian market check out your local grocery store and see if they have these, worst case scenario you can always buy them on Amazon. Thank the Lord for Amazon!

Here are the links to buy these products from Amazon! Mushroom soy sauce: Amazon Fish sauce: Amazon Oyster sauce: Amazon

Oh and p.s. please do not replace the mushroom soy sauce with regular soy sauce. Thanks.

Our feature item in this dish is Thai chili paste.

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There she is in all of her glory! You don’t have to get this exact brand, just make sure the bottle says chili paste on it. Here it is on Amazon. Chili paste: Amazon

Here we go, go grab your cutting board and knife please. Start by mincing your fresh garlic (never garlic in a jar), thinly slice your shallot, and cut your eggplant into bite sized pieces. Feel free to use regular eggplant if you cant find Thai eggplant, or for that matter you could sub pretty much any vegetable in the universe and this dish would still be good.

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Next, pound the chicken in a zip lock (so icky chicken juices don’t splash all over you) to flatten, then use a paper towel to dap off excess chicken juices. Cut the chicken into bite sized pieces and set aside.

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Turn you stove on medium high heat and add your oil and garlic and fry until fragrant. Then add the chili paste and shallots, stirring frequently, cook until the shallots are slightly soft (about 1-2 minutes).

Add the chicken and continue to stir. When the chicken is about halfway cooked through, add the eggplant and 1/4 cup of water.

Continue stirring frequently. Add the fish sauce, mushroom soy sauce, oyster sauce, and sugar. Continue to cook and stir for about 5 minutes, until chicken is cooked through and the eggplant is soft.

How easy was that?? This dish literally takes about 15 minutes to make, if you are awesome at cutting veggies fast of course.

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There is the final product!

Stir Fry Chicken Chili Paste with Eggplants
Serves 3
Chicken and chili paste stir fried with garlic, onions, and eggplant.
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Ingredients
  1. •1 lb. chicken breast or tenders
  2. •1 large shallot
  3. •3 cloves garlic
  4. •2 cups Thai eggplant (or regular)
  5. •2 tbsp. olive oil
  6. •1/4 cup water
  7. •1 heaping tbsp. chili paste
  8. •1 tbsp. fish sauce
  9. •1 tbsp. oyster sauce
  10. •2 tbsp. mushroom soy sauce
  11. •1 tbsp. sugar
Instructions
  1. Mince the garlic, thinly slice the shallot, and cut the eggplant into bite sized pieces.
  2. Pound the chicken in a zip lock to flatten, then use a paper towel to dab off excess chicken juices. Cut the chicken into bite sized pieces and set aside.
  3. Turn the stove on medium high heat, add the olive oil and garlic and fry until fragrant. Add the chili paste and shallots, stirring frequently, cook until slightly soft, about 1-2 minutes.
  4. Add the chicken and continue to stir. When the chicken is about halfway cooked through, add the eggplant and 1/4 cup of water.
  5. Continue stirring frequently. Add the fish sauce, mushroom soy sauce, oyster sauce, and sugar. Continue to cook and stir for about 5 minutes until chicken is cooked through and eggplant is soft.
Sav's Thai Kitchen http://savsthaikitchen.com/

ENJOY!!!!

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Phat Bai Krapow Muu (Thai basil pork stir-fry)

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Alright guys, I’m pretty sure I’ve said this about other recipes I’ve posted before but….this is my all time favorite Thai meal! When I lived in Thailand I pretty much ate it for breakfast, lunch, and dinner. I’m not ashamed of that either. Also this recipe is super easy to make! One of the ingredients you will need to hunt down from an Asian market it oyster sauce, they may sell it at your local grocery store but most likely not. Here is my favorite brand but as long as the bottle says oyster sauce you should be good to go!

Here is an Amazon link to buy oyster sauce if you aren’t able to find it. Oyster sauce: Amazon

You will also need mushroom soy sauce, fish sauce, and pork seasoning to make this dish. Here are links on Amazon to buy them! Mushroom soy sauce: Amazon Fish sauce: Amazon Pork seasoning: Amazon

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I love garlic and I’m glad Thai food uses a lot of garlic, but I’m getting angry just thinking about peeling it. Feel free to buy pre peeled garlic, but please do not buy the jar of pre minced garlic, I won’t allow it. Thanks.

Please try not to sub the Thai basil leaves for regular basil leaves, it will completely change the taste to this awesome dish.

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Ok, go get your wok (if you still haven’t gotten one yet I guess go get your large pan). Turn your stove top burner on medium high heat and throw in a bit of olive oil, add your garlic and Thai chili peppers, and fry until fragrant without burning the garlic. Once the garlic is fragrant add the ground pork (or chicken), don’t forget to be stirring frequently. Next, sprinkle on the pork seasoning. When the pork is about halfway cooked through, add the onion. Continue cooking and stirring for a couple more minutes, when the pork is almost fully cooked add the oyster sauce, mushroom soy sauce, fish sauce, sugar, and basil leaves. Cook until the meat is thoroughly browned and until the basil leaves are wilted.

I think these recipes are getting easier and easier huh? Your welcome.

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Oh and by the way, if you are an egg person, please add a fried egg on top. Caution though, if you add the egg you wont be able to eat it without an egg again.

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WHAT A BEAUTY!!!
Thai Basil Pork (Phat Bai Krapow Muu)
Serves 4
Thai basil stir fry with pork, garlic, and onions served with a fried egg.
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Ingredients
  1. •1 lb. ground pork or chicken
  2. •1 yellow onion
  3. •1 cup Thai basil leaves
  4. •3 cloves garlic
  5. •1-3 Thai hot peppers
  6. •1 tsp pork seasoning
  7. •1 tbsp. oyster sauce
  8. •2 tbsp. fish sauce
  9. •2 tbsp. mushroom soy sauce
  10. •1 1/2 tbsp. sugar
Instructions
  1. Mince your garlic, chop the hot peppers, tear the basil leaves off the stems, and thinly slice the onion.
  2. Heat about 1 tbsp. of olive oil in a wok or large pan on medium high and add the garlic and hot peppers. Fry the garlic until fragrant, without burning it. Then add the ground pork, stirring frequently.
  3. Sprinkle the pork seasoning on the pork while it is browning. Once the pork is cooked about halfway through add the onions, continue to stir.
  4. When the pork is almost fully cooked add the oyster sauce, fish sauce, mushroom soy sauce, sugar, and basil leaves. Cook until the meat is thoroughly browned and the basil leaves are wilted. ENJOY!!!
Sav's Thai Kitchen http://savsthaikitchen.com/

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