Archive for the ‘Soups’ Category

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Friday, March 29th, 2013

26b. Aromatic Asian Pork/Beef Stew or ‘Pa-low’

This is a great dish that I recommend you to try. Using dried herbs in stewing make this dish mouth watering by its fragrance. Served with warm jasmine rice.

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Friday, March 29th, 2013

25b. Noodle Soup or ‘Guay Teow’

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh (typically home made) noodle is used in soups in certain parts of Europe, and in northern China; usually, it is served for breakfast or brunch. The type of noodles range from rice noodles to egg noodles. There are many different types of Thai noodle soup dishes. If you choose to learn this, I can explain more about the ingredients.

Can be made with veggies / chicken / pork / beef / seafood

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Friday, March 29th, 2013

24b. Spicy & Sour with Coconut Milk Soup or ‘Tom Kha’

Tom Kha is a spicy hot soup in Lao and Thai cuisine. This soup is made with coconut milk, galangal, lemongrass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. Thai-style Tom Kha Gai does not use dill weed, whereas Lao-style Tom Kha Gai usually contains “phak si” (dill weed), which is a common herb used in Lao cuisine. There are other versions made with seafood (tom kha talay), mushroom (tom kha het), and tofu (tom kha tofu). All follow a similar recipe.

Can be made with veggies / chicken / pork / beef / seafood

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Friday, March 29th, 2013

23b. Spicy & Sour with Lemongrass Soup or ‘Tom Yam’

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients. In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms – usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves. The less popular variety of tom yum is tom yum nam khon, where milk is added to the broth. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand – tom klong. Sometimes Thai chili jam (Nam Prig Pao) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.

Can be made with veggies / chicken / pork / beef / seafood

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