Tom Kha - Coconut milk soup
I would like to contribute my Tom Kha soup recipe to this thread -
5 cups of Chicken stock
2 cups coconut milk
1/2 cup lemon juice
1/2 fish sauce
5 pc dried galang root
3 or 4 lemon leaves chopped or use grated lemon zest
8oz chopped mushroom
1 cup cooked bone less chicken breast - chopped
2- fresh green chillies splitted
2 sp chopped cilantro
1 sp sugar
In a large sauce pan, add all except the green chillies & Cilantro
Bring to a boil . When the mushroom is cooked, garnish with gr.chillies and cilantro . Serve hot.
:idea: Try this favourite thai soup ..
Gayathri
Hot, sweet and Sour Sauce
I need to stress the importance of stone grinding for the distinctive taste advantages it brings. Due to time crunched entertaining or life styles, I'd suggest you use your wet grinders to make the sauces and pastes- an alternative to mortar and pestle grinding. I'd suggest you use your dry grinders only when using wet grinders is not an option.
Also, substituting fresh ingredients when called for with dry ingredients does make significant difference in the taste. Hence please exercise caution for more authentic flavours.
Not sure of its Thai name, but here is the recipe for :
Hot, Sweet and Sour Sauce
Ingredients:
2-3 finely Sliced Shallots- say approx 3 Tbsp if you are using red onion
1-2 crushed Garlic clove
1 or 2 Dried red chillies with their seeds
1/2 in sliced Galangal (Suggested substitution: regular ginger )
2 tablespoons Fresh grated Coconut(Suggested substitution: 1 tbsp dried if unavailable)
3 tbsp Tamarind juice(Suggested substitution 1 tbsp concentrate)
3 tbsp Peanuts - Roasted - Do not salt - chopped
2 tbsp Palm sugar(Suggested substitution: regular cane sugar/ light brown sugar)
2 cups Water.
Pinch of salt.
Method:
Roast(without oil) sliced shallots and galangal/ginger till fragrant. In a wet grinder or dry grinder, grind with the rest of the ingredients(except sugar and water) till fine you get a fine paste. Transfer them to a saucepan, add water and sugar and mix well. Bring to a boil. Then lower the heat to simmer till reduced to a cup/ sauce consistency.
You can double or triple this recipe to make it in larger quantities and can freeze in 1/2 cup quantities for instant use at a later time.
I am sure the shelf life would be upto 2 months when frozen- the longest i've tried, but not sure how much longer it keeps good.
In the refrigerator, it can keep good for 4-5 days.