TOM YUM SOUP WITH SHRIMP

 For 4 Person(s)

STOCK

• 2 Pieces Chicken Wings
• 6 Cups Water

TOM YUM

• 4 Cups of your chicken stock
• 3 Stalks Fresh Lemongrass
• 3 Small Slices Fresh Galangal
• 6 Leaves Fresh Kaffir Lime Leaves Shredded
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Lime Juice
• 5 Whole Fresh Thai Chilli Peppers
• 3 or 4 Fresh Mushrooms
• 1 Tablespoon Prik Pao Roasted Chili in Oil
• 8 Large Shrimp
• Fresh Cilantro for Garnish

METHOD - STOCK

Cut one your 2 chicken wings into 3 pieces using a cleaver. Bring chicken to a rolling boil for about 10 seconds then drain, rinse and refill with fresh cold water and bring to a boil again. Let it boil for a few minutes then  reduce heat to high simmer for at least 30 minutes.  Feel free to add a bit of salt and pepper while it's simmering. Remove the chicken, and what remains is your stock.

METHOD - TOM YUM

Slice galangal into small discs, and slice lemongrass diagonally.  Slice mushooms. Wash your lime leaves and slice each leaf in half. Whack the Thai chilli peppers with a cleaver. Wash the prawns and shell them without removing the tails.

Bring stock broth to a boil. Add lemongrass, galangal, fresh chile, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. You can adjust flavors by reducing fish sauce & lime juice, to suit your taste. Add prawns. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

A popular variation is to serve tom yum "sai nam kon" which means a spoonful of coconut milk or, many street vendors will add a spoon of evaporated milk. We like tom yum nam kon and enjoy adding tablespoon of our Tom Kha to it.

Note that a popular way to make this dish is with a ready-made tom yum paste or tom yum cubes. ImportFood.com has some options for you. Our Instant Tom Yum Paste, is imported from Thailand and a pretty good product for making tom yum but you'll need to adjust some flavors. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Cubes which you can use to make the above soup. These alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular.  

To make your tom yum extra spicy, add Thai Fried Chilli Paste for Tom Yum.

Shrimp Pad Thai

4 large zucchini or yellow squash
1 cup snow peas, sliced lengthwise into thin strips
4 dozen extra-large shrimp, peeled and deveined

FOR THE SAUCE
1/2 cup almond butter (raw or roasted)*
1/2 cup coconut aminos*
4 drops fish sauce*
1/2 teaspoon minced or grated garlic
1/4 teaspoon minced fresh ginger
sea salt and black pepper to taste

FOR GARNISH
1 tablespoon white sesame seeds
1/4 cup sliced green onions (scallions)
1/4 cup thinly sliced cucumber

Fill a large pot with 1 inch of water and bring to a boil, covered, over high heat. Place a steamer basket in the pot. While the water comes to a boil, shred the zucchini or yellow squash into noodles using a handheld julienne peeler, a spiralizer tool, or even a regular vegetable peeler (if using a regular peeler, the noodles will be wide and flat versus spaghetti shaped). You should get 4 cups of noodles. When the water is boiling, steam the noodles in the basket for 3 minutes, then remove them and set them in a colander to drain off the excess liquid as they cool slightly. Place the snow peas on top of the noodles in the colander. Place the shrimp in the steamer basket over the still-boiling water and cook for 4 to 5 minutes or until pink all the way through. The cooking time will vary with the size of the shrimp. In a small mixing bowl, whisk together the sauce ingredients until well combined.

Place the noodles, snow peas, sauce, and shrimp in a large skillet over medium-high heat; toss gently to combine and heat through. To serve, garnish with sesame seeds and top with the green onion and cucumber slices.

Thai Style Pesto with Rice Pasta

Ingredients

• Kosher salt
• 1 pound rice pasta, penne or wide noodles
• 1 cup packed fresh basil leaves
• 5 tablespoons sesame seeds, toasted, divided
• 2 tablespoons tamari
• 2 large cloves garlic, pasted
• 1 lime, juiced
• 1 Fresno chile, seeded
• 1/4 cup extra-virgin olive oil
• Toasted sesame oil, for drizzling
• Thinly sliced scallions, for garnish

Directions

Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.

Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.

Thai Green Chile Stir Fry

Ingredients

• 1 stalk lemongrass
• 1 cup chicken stock
• 2 jalapeno chilies, seeded and coarsely chopped
• 1 Fresno chile, chopped
• 1 large shallot, chopped
• 4 cloves garlic, peeled
• 1-inch piece ginger, grated or minced
• 1 tablespoon dark brown sugar
• A handful fresh cilantro leaves
• A handful fresh mint leaves
• 1 teaspoon ground cumin, 1/3 palmful
• 1 teaspoon ground coriander, 1/3 palmful
• 2 tablespoons tamari or 1 tablespoon fish sauce
• Freshly ground black pepper
• 2 limes, juiced
• Kosher salt (if not using fish sauce)
• 2 tablespoons high-temperature cooking oil
• 1 1/2 pounds thinly sliced chicken
• 1 sweet red bell pepper, thinly sliced
• 1 sweet yellow onion, thinly sliced
• 1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded

Directions

Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.

Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.

Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.

Note: Can use any protein - chicken, beef, pork or shrimp

Source: Rachael Ray

Thai Red Curry Shrimp

1 3/4 cups water
1 cup uncooked jasmine rice
2 teaspoons butter
1/4 teaspoon kosher salt
Cooking spray
1 1/4 pounds large shrimp, peeled and deveined
1 (14-ounce) can light coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons fish sauce
4 teaspoons dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 teaspoons fresh lime juice
Preparation
1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Yield: 4 servings

Nutritional Information
Calories:330
Fat:9.8g (sat 6.7g,mono 0.9g,poly 1.1g)
Protein:32.4g
Carbohydrate:28.8g
Fiber:1g
Cholesterol:220mg
Iron:4.4mg
Sodium:865mg
Calcium:83mg
Laraine Perri, Cooking Light, JUNE 2010

Tex-Thai Chicken Breasts

Ingredients
3/4 cup bottled green salsa
1/4 cup unsweetened coconut milk
1 green onion, chopped (2 Tbsp.)
1/2 tsp. finely shredded lime peel
1 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh mint
1 tsp. green curry paste
1 tsp. grated fresh ginger
1 tsp. soy sauce
1 clove garlic, minced
4 skinless, boneless chicken breast halves (1-1/4 lb. total)
Chopped mango
Chopped cucumber
Fresh mint (optional)

Directions
1. For marinade, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time.
2. Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
3. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint. Makes: 4 servings

Source: http://www.bhg.com/