Tag Archives: Thailand

Tom Yam Ghoong Soup

Sailing around Koh Chang
Sailing around Koh Chang
Bang Bao
Bang Bao
Floating Bang Bao
Floating Bang Bao
Bang Bao At Night
Bang Bao At Night

This is the last recipe I will share from my week in Thailand, but I really loved it. Tom Yam Ghoong soup is delicious, and a nice exotic soup for the winter months! It’s traditionally served clear, but this variation makes it creamy.

It’s packed with flavour and spice, if you made it with a few extra prawns and some flat bread you could make a meal of it! It’s easy too. It seems most Thai cooking takes only minutes, it’s the preparation (chopping, crushing etc) that takes time, however if you have a mandolin for quick slicing, all these meals can be made in minutes!

We spent an afternoon diving in Koh Chang and left from a village called Bang Bao. It’s an amazing fishing village where all the shops and restaurants are on stilts like a long wooden pier. We went for dinner there after diving and had squid which had just come in from a fishing boat 20 minutes before we ordered it… Amazing! This prawn soup would be a typical dish on the restaurant menus here also.

Tom Yam Ghoong Soup
Tom Yam Ghoong Soup

Ingredients:

100g fresh prawns

1/3 cup mushrooms halved

1/3 cup tomato sliced

2 red chillies, lightly crushed

5 sliced galangal (if you can’t find this in your local asian shop, just leave it out)

1 stem lemongrass crushed

2-3 bulbs shallots crushed

2-3 kaffir lime leaves/bergamot torn

1 coriander roots crushed (use the leaves as a garnish on top)

2-3 tsp fish sauce

2-3 tsp lime juice

1/2 tsp salt

1 tsp red chilli paste

2 tbsp cows milk

3 cups fish/chicken stock

 

1. Boil the stock over a medium heat

2. Add herbs (lemongrass, galangal, kaffir lime leaves, coriander, shallot & chillies) until fragrant.

3. Add vegetables (tomato & mushroom) and cook until soft

4. Add fresh prawns and cook until done add salt

5. Turn off the heat and seasoning with lime juice, fish sauce, chilli paste and milk. Garnish with coriander leaves

 

Sliced Herbs
Sliced Herbs
Get Started
Get Started
Throw in Herbs
Throw in Herbs
Add Veggies
Add Veggies

 

Add Prawns
Add Prawns
Tom Yam Ghoong Soup
Tom Yam Ghoong Soup
Ready to Eat
Ready to Eat

 

Thai Spring Rolls

Thai Spring Rolls
Thai Spring Rolls

Another great recipe I was taught during my cookery course at the Koh Chang Thai Cookery School was Fried Spring Rolls! So tasty and a total crowd pleaser which is great for parties! This recipe unlike the last one doesn’t require as many herbs and less pounding etc. While I list the ingredients we used, you are free to put in or leave out what vegetables or meat you want. The chilli dipping sauce that goes with it is a great 0ne to know for parties, great with prawn crackers etc and it’s easy peasy to throw together. The pastry sheets for the spring rolls can be found in most Asian shops in the freezer. Apparently many Thai people use the same method with chopped pineapple, mango and banana instead of meat and veg for a dessert.

We would pass stall upon stall of amazing street food in Thailand each day. A bowl of Pad Thai would usually cost between 50c to €1 and would taste amazing, which was often our lunch. All the street food was amazing though, we would go to the fruit stalls for breakfast, coconut ice-cream stalls for a refreshing treat or any of the other stalls for a tasty snack such as these very spring rolls!

Meat and Seafood Treats
Meat and Seafood Treats
Dried Meat and Fish
Dried Meat and Fish
Fresh Fruit Vendor
Fresh Fruit Vendor
Coconut IceCream Stall
Coconut IceCream Stall

Serves 4 people (8 large spring rolls)

 

Chilli Sauce:

1/2 tbsp crushed red chilli

1 tbsp crushed garlic

1 tsp salt

1/3 cup sugar

1/4 cup vinegar (white wine vinegar)

1/4 cup water

 

Ingredients:

500g spring roll sheets

100g mung bean noodle

200g minced pork or chicken

1/2 cup shredded cabbage

1/2 cup shredded carrot

1/2 cup chopped babycorn

1/2 cup chopped spring onion

1/2 cup beansprouts

1/3 cup mushroom finely sliced

1 tbsp chopped garlic

1 tsp sugar

2 tbsp light soya sauce (Chinese soya sauce in better than japanese soya sauce for this)

2 cups cooking oil (vegetable, sunflower, peanut etc… not olive or sesame oil which have a strong taste)

 

1. For chilli sauce bring vinegar, sugar, salt, garlic, chillies, water in the pot and cook over the low heat until everything has melted together and thickened. Set aside. (This will keep for a month in the fridge)

2. Heat 2-3 tbsp oil in the wok/deep pan, add garlic until fragrant, add minced meat, vegetables, mung bean noodle and cook until soft, season with 3-4 tbsp soya sauce.

3. Spread the spring roll sheet with one corner facing you, place a spoon of ingredients in the corner and roll the sheet away from you until you get half way through, then tuck the side corners in, and place a little egg wash (beaten egg) on the corner opposite you and roll it up.

4. Heat the oil over a medium heat until hot, dip the rolls in gently (maybe with a spatula to protect oil splashing and burning you) and let cook until golden brown, turning once. Remove and drain on absorbent paper.

5. Serve with chilli sauce.

Ready to Cook Spring Rolls
Ready to Cook Spring Rolls
Spring Roll Ingredients
Spring Roll Ingredients
Cook Your Ingredients
Cook Your Ingredients

 

Spring Roll Filling
Spring Roll Filling
Start Rolling
Start Rolling
Tuck in the Sides, Continue Rolling & Seal
Tuck in the Sides, Continue Rolling & Seal

 

Fry Fry Fry
Fry Fry Fry
Eat Me
Eat Me
In For The Kill
In For The Kill

 

Panang Chicken Curry

Lonely Beach, Koh Chang, Thailand
Lonely Beach, Koh Chang, Thailand
Meeting The Elephants
Meeting The Elephants
My Panang Curry
My Panang Curry

So for the last week I have been traveling around Thailand and I am now finally in my brother’s place in Sydney with access to a laptop and so can share my new recipes. While in Thailand I visited an amazing place called Koh Chang where amongst trekking through jungles, scuba diving and meeting elephants, I did an amazing afternoon cookery course which gave me a nice little repetoir of delicious recipes that I had been eating all week.
My favourite was probably the Panang Curry as I love nutty flavours. It’s like a red curry with nuts ground in to the curry paste. It is the most delicious curry you will eat! We made the curry paste from scratch so it’s probably a good weekend recipe, but the curry paste lasts for a month if you cover it in a little oil and store in an airtight container, so  you can make again a few times with ease! If it looks like too much ingredients, you could always buy red curry paste and add the ground roasted peanuts. Also some ingredients may be hard to find at home so don’t stress too much if you have to drop and ingredient or two!

 

Ingredients (serves 4):

Curry Paste:

1 tsp cumin seeds

1 tsp coriander seeds

2-3 cardamon seeds (1/4 tsp powder)

1 inch cinnamon (1/4 tsp powder)

1 piece nutmeg (1/4 tsp powder)

1 piece of mace (1/4 tsp powder)

1 tbsp roasted peanuts

 

Other herbs:

2 dried red chillies

1/2 tsp salt

1/2 tsp chopped galangal (you can get this in asian shops)

2 tsp sliced fresh lemongrass

1 chopped coriander root

1 tsp chopped skin lime kaffir fruit

2 tbsp chopped shallots

5 cloves garlic

1 tsp shrimp paste

 

Curry:

10g chicken breast chopped

1/4 cup aubergine

long green beans

1 onion chopped

Handful babycorn sliced diagonally

1/2 cup coc0nut cream

3 cups coconut milk

1 tsp c0conut sugar

1 1/2 tsp fish sauce

1/4 cup sweet basil

2-3 kaffir lime leaves

 

1. Pound all curry paste ingredients together in pestle and mortar, add in other herbs and pound.

2. Heat 1/2 cup coconut cream and add 1 1/2 tbsp red curry paste, stir until fragrant and add torn kaffir lime leaves.

3. Add chicken and cook until done, add more coconut milk if curry looks dry.

4.  Add aubergine, green beans, babycorn mix well and add coconut milk slowly. Cook until soft.

5. Season with coconut sugar and fish sauce.

6. Serve with sweet basil, sliced kaffir lime leaves, sliced chilli & a drizzle of coconut cream on top.

Ready For Action
Ready For Action
My Curry Paste Ready for Peanuts
My Curry Paste Ready for Peanuts
Mixing My Curry Paste
Mixing My Curry Paste

 

My Prepped Chicken and Veg
My Prepped Chicken and Veg
Heat The Coconut Milk.
Heat The Coconut Milk.
Its Coming Together Now
Its Coming Together Now
Add The Chicken.
Add The Chicken.
Me and My Panang Curry
Me and My Panang Curry

 

My Panang Curry
My Panang Curry