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TOM YUM SOUP
Ingredients:
5 to 6 cups chicken stock
15 straw mushrooms, cleaned,
trimmed of stems and cut in half
15 large prawns, peeled with tails on, or
500 gm thinly sliced meat or any other sea food
Seasoning:
2 stalks lemon grass trimmed cut into 2-inch pieces
5 to 8 thick slices of fresh galanga
3 to 6 kaffir lime leaves
fresh chillies to taste, slice in half lengthwise
2 to 3 tsp Thai roasted chilli paste
2 to 3 dashes of fish sauce
3 tbsp fresh lime juice
fresh coriander leaves and lime wedges
Procedure:
Prepare all ingredients and have at hand. In a deep pan bring the stock to a boil. Adjust the heat to a low boil and add the lemon grass, galanga, lime leaves and chillies. Allow the soup to simmer for 3 to 5 minutes.
Add the roasted chilli paste, fish sauce and lime juice and stir to dissolve the chilli paste. Add the mushroom halves followed by the prawns (or sliced meat or seafood) and stir.
Taste the soup and adjust the seasoning, adding more fish sauce, lime juice and a pinch of sugar as desired.
As soon as the prawns are cooked to your liking, serve the soup garnished with fresh coriander. Pass the lime wedges around at the table.
THAI FISH WITH GINGER AND LEMON GRASS GLAZE
Ingredients:
500 gm fish (pomfret,
sardine)
1 tbsp sunflower oil
1 bunch of spring
onions, sliced
1 red chilli, deseeded
and finely sliced
175 gm peas
175 gm mangetout (snow peas)
Sprigs of coriander
Lemon grass glaze:
1 tbsp light brown sugar
1 tbsp light soy sauce
1 tbsp lemon juice
2 tbsp sherry
2 stalks of fresh lemon grass, bruised
12.5 cm piece of fresh ginger, peeled and
finely diced
1 garlic clove, crushed
Procedure:
Mix the glaze ingredients together, place the fish in a shallow dish, pour over the marinade and chill for at least 30 minutes or up to 2 hours. Remove the fish from the marinade and place on a preheated cast-iron stove-top grill, brush with the marinade and cook for about 3 minutes. Heat the oil in a wok or frying pan, add the sliced spring onions, chilli, peas and mangetout, then quickly stir-fry. Meanwhile, gently heat the remaining glaze in a saucepan. To serve, place the fish on heated plates, add the vegetables, drizzle with the glaze and garnish with sprigs of coriander.
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