Soup: Mixed Seafood Soup

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Ingredients for 4 servings

5 oz trimmed kingfish

8 small crab claws, washed

8 large shrimps, shelled and deveined

8 large mussels, washed

8 oz squid, cleaned and chopped into 1/2-inch pieces

4 oz button mushroom, quartered them.

1 stalk lemongrass, smashed and 1-inch slices

1/2 inch galangal root, thinly slice

5 kaffir lime leaves, deveined, and shredded

5 cups water

5 tbsp fish sauce

3 tbsp chilies paste

5 tbsp lime juice

2 fresh hot chilies

Fresh coriander leaves

Preparation

Cut kingfish into 1/2-inch boneless cubes and reserve on its own.  Reserve the crab, shrimps, mussels, and squid in a bowl.

Reserve the lemongrass, galangal, lime leaves in a bowl.

Boil 5 cups water in a soup pot on medium high heat.  Add reserved lemongrass, galangal, lime leaves and cook for 2 minutes.  Add fish sauce and chili paste and cook for another minute.

Add kingfish and cook for 2 minutes.  Add rest of seafood and mushrooms and cook for 2 minutes or until the shrimps turn pink and springy.  Add 5 tbsp lime juice.  Quickly crush the chilies with the flat of chef’s knife and add to the soup.  Turn off the heat.  transfer to a soup bowl, top with coriander leaves and serve immediately.

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Soup: Chicken and Galangal in Coconut Milk Soup (Tom Kha Gai)

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Ingredients for 4 servings

4 cups coconut milk

2 stalks lemongrass, cut in 1 1/2 inch pieces and smashed

6 thin slices of fresh or frozen galangal

1 pound chicken breast halves, deboned and skinned

4 fresh kaffir lime leaves, deveined the center

6 small fresh red or green chili peppers, lightly smashed

1/2 cup coconut cream

2 tablespoons of fish sauce

2 tablespoons lime juice

Coriander springs for garnish

Preparation

In a medium saucepan, heat coconut milk over medium heat until gently simmering.  Add lemongrass and galangal and simmer for 5 minutes without cover.

Cut chicken into 1-inch cubes.  Add to simmering coconut milk and bring to a boil over medium-high heat.  Reduce heat to medium for 3 to 4 minutes or until chicken is just firm while stirring frequently.  Put lime leaves, chili peppers, and coconut cream and cook over medium heat for 1 to 2 minutes.

Add the fish sauce and the lime juice.  Make 4 multi-course servings.

I love to hear your thoughts about this recipe.  Please leave your comments below

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Thai Soup: Emerald Soup

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Paste for 4 servings

1 stalk lemongrass, thinly sliced

8 fresh Kaffir lime leaves, deveined

5 garlic cloves, coarsely chopped

1 large shallot, coarsely chopped

2 teaspoons peeled, coarsely chopped galangal

2/3 cup water

Other ingredients

2 1/2 chicken part(legs and breast)

1/2 pound poblano chilies, seeded and deveined

3/4 pound cubanelle pepper, seeded and deveined

1/4 vegetable oil

3 1/2 cups unsweetened coconut milk

3 tablespoons fish sauce

1 1/2 tablespoons sugar

2 1/2 teaspoons salt

1 teaspoon shrimp paste

1 cup unsalted chicken broth

1 cup fresh or frozen peas

Fresh basil leaves (for garnishing)

Thinly sliced bird’s eye chilies

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth.  Set aside.

With a cleaver, hack the chicken into pieces about 1 1/2 inches in size.  Cut both kinds of peppers in half lengthwise then cut he halves on the diagonal into bite-sized slices.  Set aside (these two kinds of peppers are used to get the green color).

Heat the oil in a large pot over medium high heat.  Add 1/2 cup of the coconut milk and stir occasionally for 2 to 3 minutes or until the oil separates from the milk.  Add the spice paste, simmer for 5 to 6 minutes more, and stir well to blend the flavors.

Add the fish sauce, sugar, salt, shrimp paste and chicken, and cook for 10 minutes while stirring well to coat the mixture.  add the broth and the remaining 3 cups coconut milk.  Return to a simmer, add the peppers and peas and cook for another 10 to 15 minutes or until the chicken is tender while the pot is partially covered.

Garnish with basil leaves and serve with sliced bird’s eye chilies and rice.  Make it for 4 servings.

Note:

The cubanelle peppers and poblano chilies can be substituted with ground lemon grass leaves.

I love to hear your thoughts.  Please leave your comments below

Thai soup: Hot and Sour Shrimp Soup

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Ingredients: (4 servings)

4 cups of chicken stock

1 table spoon of fish sauce

2 stalks lemongrass, cut in 2 1/2-inch pieces and smashed

5 fresh kaffir lime leaves, deveined the center

One 1-inch piece fresh/frozen galangal

3/4 pound medium shrimp, shelled and deveined

1 cup canned straw mushrooms, rinsed and drained

2 tablespoons lime juice

Some Coriander sprigs for garnish

Preparation

In a medium saucepan over high heat, bring chicken stock, fish sauce, lemongrass, kaffir lime leaves, and galangal to boil. Reduce heat to low and simmer, covered for 10 minutes.  Return mixture to a boil over high heat, add shrimp and mushrooms, and cook 2 to 3 minutes or until the shrimps turn orange.  Stir in lime juice, garnish with coriander sprigs and serve immediately.  Make 4 course servings.

Tips

You may add some sliced red chili peppers if you want it hot.

Be careful not to overcook shrimp or prawns.  They become tough if left to stand too long.

Hot & Spicy Chicken Soup

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Hot & Spicy Chicken Soup (Tom Yum Gai) Serves 4 to 6

3 stalks lemongrass, bottom 6″ only
4 cups water or chicken broth
3 Kaffir lime leaveskaffir lime leaves

1 lb. chicken breasts

1/4 cup + 2 Tbs. fish sauce

1/4 cup + 2 Tbs. lime juice

3 Serrano chiles (to your liking)

½ cup cilantro

1. Slice the lemon grass in half, lengthwise. Crush the slices with a knife
or cleaver and put them in a saucepan with the water or chicken broth and
Kaffir lime leaves.

2. Chop the chicken into 3/4″ pieces, leaving the bones for flavor or
removing them. Set aside.

3. Bring the water or chicken broth with the lemon grass and Kaffir lime
leaves to a gentle boil and boil for 5 minutes, covered. Add the chicken
and fish sauce and boil gently, covered, until the chicken is done, around
15 minutes.

4. Remove from heat and add the lime juice.

5. Remove the stems, but not the seeds, from the chiles, Crush the chiles
with a side of a cleaver or large knife until they split in several places.
Add them to the soup and stir.

Garnish with cilantro and serve with rice.

Courtesy of “Thai Home Cooking from Kamolmal’s Kitchen”, by William
Crawford & Kamolmal Pootaraksa