Foreign Food Thai Foods 

Thai Sweet Chili Dressing

  Thai Sweet Chili Dressing Thai Sweet Chili Dressing Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1 cup A sweet chili sauce dressing with the perfect balance of spicy heat, sweetness, saltiness and sourness that is great on salads or as a marinade. Ingredients – 1/2 cup sweet chili sauce. – 1/4 cup coconut milk. – 2 tablespoons fish sauce (or soy sauce for vegetarian). – 2 tablespoons lime juice (~1 lime). – 1 tablespoon peanut butter. – 2 cloves garlic, grated. – 2…

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Pad Thai Soup Thai Foods 

Pad Thai Soup

  Pad Thai Soup Pad Thai Soup A tasty shrimp noodle soup inspired by the flavours of pad Thai. Ingredients – Prep Time: 5 minutes Cook Time: 25 minutes. – Total Time: 30 minutes Servings: 4. – 6 cups chicken broth. – 1/2 pound shrimp, shelled and deviened, shells reserved. – 1 large shallot, finely diced. – 2 cloves garlic, chopped. – 1 tablespoon tamarind concentrate or 1/4 cup lime juice. – 3 tablespoons fish sauce or soy sauce. – 3 tablespoons palm sugar or brown sugar. – 2 birds…

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Nua nam tok

Nua nam tok  Nua nam tok In Thailand and Vietnam, there are many variations of hot and sour salads. The dressing is what sets this salad apart, with its pungent mixture of hot red chili, shredded ginger, and lime juice. In an authentic Southeast Asian meal there are numerous courses, arriving at the table in a continuous stream. From the middle of the meal onward, there may be any number of dishes being eaten together. A salad such as this comes in the first half of the meal. For a…

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Nua prik thai nahm jim

Nua prik thai nahm jim Nua prik thai nahm jim I had these beef skewers in a Bangkok night market. They were so irresistible that, even though I was trying not to repeat myself, I got the taxi to stop there for another taste the next night when I was on my way to the airport. The use of white pepper here means that the recipe is an old Siamese one. White pepper was used in Southeast Asia for many centuries, to provide heat for the spicy food. It was…

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Artichoke and Toasted Walnut Salad

Artichoke and Toasted Walnut Salad Artichoke and Toasted Walnut Salad Because the choke is undeveloped, once you remove the tough outer leaves from baby artichokes, you only need to simmer them for about 20 minutes and you can eat them whole—hot with olive oil or butter, or cold in a salad. Toasted walnuts or pecans make a delightful contrast of flavor and texture. If you can’t find baby artichokes, “turn” large artichokes, simmer until easily penetrated with a skewer, and cut into wedges. Ingredients – 30 baby artichokes, about 3…

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Thai Cucumber Salad

Thai Cucumber Salad Thai Cucumber Salad If you want to make this salad more substantial and serve it as a main course, toss it with shredded cold roast chicken or whole cooked shellfish such as shrimp. Ingredients – 4 regular cucumbers, or 2 English cucumbers, peeled and halved lengthwise. – 1½ teaspoons coarse salt. – ¼ cup creamy peanut butter made with only peanuts and salt. – 2 Thai or 4 jalapeño chiles, seeded and minced. – 1 clove garlic, minced and then crushed with the flat side of the…

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Thai shredded chicken & runner-bean salad

Thai shredded chicken & runner-bean salad Thai shredded chicken & runner-bean salad Thai basil has a more aniseed flavour than ordinary basil, but if you can’t find any, use coriander instead. Ingredients SERVES 4 – 30 minutes – 200g/8oz runner beans. – 1 red chilli, halved, deseeded and finely sliced. – 2 shallots, finely sliced. – 1 lemongrass stalk, finely sliced. – ½ thumb-sized knob ginger, shredded. – 2 cooked boneless skinless chicken breasts, shredded. – small bunch mint. – large bunch Thai basil. – 1 lime, cut in wedges,…

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Chicken, Tomato, and Tarragon Soup

Chicken, Tomato, and Tarragon Soup Chicken, Tomato, and Tarragon Soup When it is still summer and you have perfect tomatoes, this soup can do without the onion, bacon, and cream. But when there is a nip in the air, the bacon and cream will give it welcome substance. A slice of toasted bread, rubbed with a little garlic and placed in the bowl before ladling in the soup, makes a nice counterpoint by providing a contrasting texture. Ingredients – 1 onion, finely chopped (optional). – 3 slices thick-cut bacon, cut…

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Thai-Style Coconut–Green Curry Chicken Soup

Thai-Style Coconut–Green Curry Chicken Soup Thai-Style Coconut–Green Curry Chicken Soup Thai cooks make curry pastes by slowly grinding herbs and aromatic ingredients in a mortar. Since making even a small amount can take as long as an hour, many cooks buy canned curry pastes, which never deliver the headiness of freshly made. To avoid this dilemma, simmer the same aromatic ingredients in broth and leave them chopped, sliced, or whole. Thai soups and curries get their character from lemon- or lime-flavored ingredients, such as lemongrass and kaffir lime leaves or…

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Thai Hot-and-Spicy Shrimp Soup

Thai Hot-and-Spicy Shrimp Soup Thai Hot-and-Spicy Shrimp Soup Once you track down the somewhat exotic ingredients for this soup—they keep in the freezer for months—it can be made in minutes. Best of all, it doesn’t require broth, although shrimp broth would give it a wonderful flavor. Ingredients – 2 green or red Thai chiles, or 4 jalapeño chiles. – 3 cloves garlic, finely chopped. – 2 shallots, minced. – 2 slices frozen or dried galangal root or fresh ginger, ¼ inch thick. – 4 kaffir lime leaves, cut into fine…

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