Latest Posts
Showing posts with label Thai Recipe. Show all posts

Prawns Wrapped in Noodles Recipe with Chili and Coriander

Ingredients


4 tiger or king prawns, cleaned
1/4 cup lemon juice
1 whole red chilly, mashed
Garlic, mashed
A pinch of salt
A pinch of pepper
1/4 onion chopped finely
Some coriander, chopped


For the Sauce


1/4 cup lime juice
2 tsp fish sauce
1/2 tsp garlic
1 tsp coriander, chopped
1/2 tsp chilly
A pinch of sugar or 1/4 tsp
Salt and pepper to taste


For Wrapping


1 packet rice noodles, boiled
Satay sticks
Oil for frying


Method


1. Marinate the prawns in lemon juice, red chilly, salt, pepper, coriander, onions and garlic.
2. Let it marinate for a couple of minutes.
3. In the meanwhile make the sauce.
4. Mix all the sauce ingredients.
5. Pierce the prawns with the satay sticks through the back of its tail.
6.Wrap these with the noodle strands and deep fry them.

Key Ingredients: 


Prawns, Lemon Juice, Red Chilli, Garlic, Onion, vegetable oil, Fish, salt, flat noodles, black pepper, onion, sugar, coriander leaves, lemon juice, fish sauce, red chilli,

Spicy Thailand Vegetable Soup Recipe

Ingredients 


1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
fresh cilantro, for garnish



Method 


Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.

Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Hot and Sour Prawn Soup with Lemon Grass Thai Recipe

Ingredients


1 pound tiger prawns with shell
4 cups chicken stock
3 stalks lemon grass
3 tablespoons fish sauce
1/4 cup lime juice
2 tablespoons chopped green onion
10 kaffir lime leaves, torn in half
1 cup straw mushrooms
1 tablespoon chopped fresh cilantro
4 red chile peppers, seeded and chopped
2 green onions, chopped





Methods 


Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.

Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.

Thai Ginger Soup Recipe

Ingredients 


3 cups coconut milk
2 cups water
1/2 pound skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons minced fresh ginger root
2 tablespoons fish sauce, or to taste
1/4 cup fresh lime juice
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro



Methods 

Pour the coconut milk and water into a saucepan, and bring to a boil.

Add the chicken strips, and reduce heat to medium.

Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.

Cold Thai Broccoli Salad Recipe

Ingredients 


8 cups (2 L) water
4 cups (1 L) broccoli florets
1/4 cup (125 mL) Sweet Red Chili Sauce
1 tablespoon (15 mL) lime juice
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL)shredded carrot

Cold Thai Broccoli Salad

Methods 


1. BRING water to boil in medium saucepan. Add broccoli; cook 1 1/2 minutes or until tender-crisp. Rinse under cold water; drain well.

2. MIX chili sauce, lime juice and salt in large bowl with wire whisk until well blended. Add broccoli and carrots; toss to coat well. Cover.

3. REFRIGERATE at least 1 hour or until ready to serve.

Coconut Chicken Soup (Tom Kha Gai)

Ingredients 

1 tablespoon (15 mL) vegetable oil
1 pound (500 g) boneless skinless chicken breasts, cut into thin strips
3 cups (750 mL) Coconut Milk
2 cups (500 mL) water
1/4 cup (50 mL) Premium Fish Sauce
1/4 cup (50 mL) fresh lime juice
2 tablespoons (30 mL) minced ginger
1/4 teaspoon (1 mL) ground red pepper
2 tablespoons (30 mL) thinly sliced green onion
1 tablespoon (15 mL) chopped fresh cilantro

Coconut Chicken Soup (Tom Kha Gai)
Coconut Chicken Soup (Tom Kha Gai) 

Methods 


1. HEAT oil in large saucepan on medium heat. Add chicken; cook and stir 3 minutes or until chicken is no longer pink. Stir in coconut milk and water. Bring to boil; reduce heat to low.

2. STIR in fish sauce, lime juice, ginger and red pepper. Simmer 10 minutes or just until chicken is cooked through, stirring occasionally. Garnish with green onion and cilantro.

Shrimp and Roasted Red Chili Paste Stir Fry-Nam Prik Pow Recipe

Ingredients 


2 tbsps vegetable oil
1/2 cup chopped onion
1 tbsp minced garlic
2  Fish Sauce
1 tbsp  Roasted Red Chili Paste
1 tsp brown sugar
1 cup snow peas or sugar snap peas, trimmed
1/2 cup thinly sliced red bell pepper
1 lb large shrimp, peeled and deveined



Methods

1. HEAT oil in large skillet or wok on medium-high heat. Add onion and garlic; stir fry 30 seconds.

2. Add fish sauce, red chili paste and sugar; stir fry 2 to 3 minutes or until onion softens.

3. STIR in snow peas and bell pepper; stir fry 3 minutes or until tender-crisp. Add shrimp; stir fry 2 to 3 minutes or just until shrimp turn pink. Serve immediately.