Recipes

Sour Shrimp Soup (Tom Yum Goong)

Ingredients:
1 lb medium shrimp
1/2 lb mushroom
1 stalk lemon grass cut into 2 inches long
2 magrood leaves (fragrant lime leaf)
1 teaspoon salt
2 tablespoons lime juice
1 tablespoon fish sauce
3/4 teaspoon chili powder
4 red hot chili pounded lightly
3 cups water
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Method:
Shell the shrimp except the tail. Remove veins. But down center of back but not through. Trim the base of the mushroom stalks, rinse in cold water, dry well, cut in quarter or half. Bring the water to a boil. Add lemon grass, magrood leave. Drop in shrimp and cook for 3 minutes. Add mushrooms, salt. Remove from heat, season with nampla (fish sauce), lime juice and chili powder. Spoon into individual serving dishes. Garnish with red hot chili and coriander sprigs. Serve piping hot.


Vegetarian Stir Fried Noodles
Ingredients:
17.5 oz rice noodles
1 cup bean sprouts
5 stalks chives
1 teaspoon salt
3-5 red hot chili finely chopped and soaked in 2 table spoons

Method:
Soak the Thai noodle in warm water for 15 minutes. Drain, soak half of the bean sprouts in water and remove the tails of the remaining half and set aside for garnish. Cut the 5 stalks of chives in half, save the bottom part for garnish and cut the top into 1 inch long strips. In a wok, heat � cup oil and fry garlic until light brown. Add bean sprouts previously soaked in water. Then add noodles, soy sauce, salt and stir � fry until noodles are brown. Add chopped chives. Turn over a few times. Place into serving plate. Garnish with bean sprouts and chives. Serve with pickled chili.