Salads
Kaw Tom (Rice Soup)
Ingredients:
1 cup cooked rice (should be over cooked)
½ cup choice of meat (can be chicken, pork, shrimps, fish, or seafood)
4 cups chicken broth
2 tbsps oil
2 garlic glove
Pepper corns
Cilantro root
Fish sauce, soy sauce, salt, and pepper to taste
Chopped cilantro, green onion, and celery to garnish
Directions:
- Add rice in chicken broth and heat them
- Pound pepper corn, cilantro root, and garlic together (just crush them, not paste)
- In wok / sauté pan add oil. When the oil hot, add pepper, garlic, and cilantro root
- Add meat, sauces, and salt. (cook meat half way though)
- Pour the meat sauce into the rice chicken broth
- Taste and add more sauces if needed
- Remove from the heat after boil
- Serve hot and garnish with cilantro, green onion, celery, and pepper
(posted on 12/21/08)
Tom Yum (Hot and Sour Soup)
Ingredients:
3 cups chicken broth
2-3” stalk lemongrass
3 kaffir lime leaves
2-3 thick sliced galangal
2 shallots, crushed
12 medium or large raw shrimp, shelled (can be replaced with other choice of meat)
2 Tbsp. fish sauce
Lime juice
1-2 small chilies (optional), crushed
1 medium tomato, wedged
½ cup mushrooms, sliced
1 can coconut milk / milk (optional)
1/3 cup fresh coriander, roughly chopped
1-2 tbsps Thai roasted chilies paste (Nam Prik Pao)
Direction:
- Pour broth into a deep cooking pot and bring it to boil over medium-high heat
- Add lemongrass, kaffir lime leaves, shallots, galangal, and fish to the pot. Bring it to boil again
- Add mushrooms, tomatoes, and shrimps and reheat to boiling
- Turn down the heat to low and add the coconut milk, lime juice, and Nam Prik Pao. Taste the soup. Soup should give the tastes of spicy, salty, and sourness.
- Serve hot and garnish with coriander
- Note: For a vegetarian version, you can use vegetable broth or water
(posted on 12/21/08)
Tom Jerd Woon Sen With Shrimp Balls
Ingredients:
3 cups chicken broth
1 clove crashed garlic
2 cloves garlic
2 cups naba cabbage, cut 1” long
¾ cup bean thread noodles or glass noodles, soften and cut 1” long
½ cup ground shrimp
1/3 cup ground chicken or pork
Soy sauce
1 tsp sesame oil
2-3 cilantro roots
Salt
3-4 pepper corns
Ground black pepper
Directions:
- Pound cilantro roots, pepper corns, and garlic to make a paste
- Mix shrimp and chicken in small bowl. Add soy sauce, paste mixture, and oil into the bowl. Mix them well until it is blended together. Put it aside
- In medium pot, pour the broth, ground pepper, and crash garlic into the pot and bring it to boil. Then add cabbage and add noodle when the boil re-boil again.
- Use spoon to scoop the meat into a ball shape and put it into the pot directly while the water is boiling. Finish all the meat
- Garnish with green onion when it is served.
Please note: To soften bean thread noodle, soak it in water before use
(posted on 02/03/09)
