Tom Yum Goong (Spicy Shrimp Soup)
Ingredients:
– 8 cups of water
– 2 lemongrass stalks, cut into 2-inch pieces
– 10 kaffir lime leaves
– 1/2 cup galangal, sliced
– 4 bird’s eye chilies, chopped
– 1 pound shrimp, peeled and deveined
– 1/2 cup straw mushrooms
– 1/4 cup fish sauce
– 1/4 cup lime juice
– 1/4 cup cilantro leaves
Instructions:
1. In a large pot, bring the water to a boil.
2. Add the lemongrass, kaffir lime leaves, galangal, and chilies to the pot.
3. Simmer for 10-15 minutes, until fragrant.
4. Add the shrimp and mushrooms to the pot and cook until the shrimp are pink and cooked through.
5. Add the fish sauce and lime juice to the pot and stir to combine.
6. Garnish with cilantro leaves and serve hot.
Pad Thai (Stir-Fried Rice Noodles)
Ingredients:
– 8 oz. rice noodles
– 2 tbsp vegetable oil
– 2 garlic cloves, minced
– 1 shallot, chopped
– 1/2 lb. shrimp, peeled and deveined
– 2 eggs, beaten
– 1/2 cup roasted peanuts, chopped
– 2 tbsp fish sauce
– 2 tbsp tamarind paste
– 2 tbsp sugar
– 1/2 cup bean sprouts
– 1/4 cup green onions, chopped
– 1/4 cup cilantro leaves
Instructions:
1. Soak the rice noodles in warm water for 30 minutes.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and shallot and stir-fry for 1-2 minutes.
3. Add the shrimp to the wok and stir-fry for 1-2 minutes, until cooked through.
4. Push the shrimp to the side of the wok and add the beaten eggs. Scramble the eggs until cooked.
5. Add the drained rice noodles to the wok and stir-fry for 1-2 minutes.
6. Add the peanuts, fish sauce, tamarind paste, and sugar to the wok and stir-fry for 1-2 minutes.
7. Add the bean sprouts and green onions to the wok and stir-fry for 1-2 minutes.
8. Garnish with cilantro leaves and serve hot.
Massaman Curry (Thai Coconut Curry)
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 tbsp massaman curry paste
– 2 cups coconut milk
– 1 cup beef broth
– 1/2 cup roasted peanuts
– 1 tbsp fish sauce
– 1 tbsp tamarind paste
– 1 tbsp sugar
– 2 cinnamon sticks
– 3 cardamom pods
– 2 star anise
– 2 potatoes, peeled and cut into 1-inch cubes
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the beef and brown on all sides.
2. Add the onion and garlic to the pot and cook until softened.
3. Add the massaman curry paste to the pot and stir to combine.
4. Add the coconut milk, beef broth, peanuts, fish sauce, tamarind paste, sugar, cinnamon sticks, cardamom pods, and star anise to the pot. Stir to combine.
5. Add the potatoes to the pot and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1-2 hours, until the beef is tender and the potatoes are cooked through.
7. Serve hot with rice.
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