Totally Thai!

Tom Yum Soup

Thai Red Chicken Curry

Pad Thai

Thai Mango Coconut Pudding

 Tom Yum Soup

  Yield: 2

1 stalks lemongrass

1 thai red chili peppers, sliced

3 cloves garlic, minced

1 tablespoon galangal, minced

1 tablespoon coconut oil

2 ½ cups vegetable broth

½ large tomato, diced

½ cup coconut milk

1 tablespoons soy sauce

3.5 oz extra firm tofu, cubed

3 oz cremini mushroom, sliced

½  lime juiced and zested

1 tablespoon agave

12 shrimp, peeled and devained

salt, to taste

fresh cilantro leaf, for garnish

Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.

Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.

Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.

Add the vegetable broth, tomato, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.

Add the Shrimp, tofu and mushrooms and stir to combine. Cook for 5 minutes.

Add the lime juice/zest and agave and stir to combine. Season with salt to taste.

Garnish with cilantro and serve

 Thai Red Chicken Curry

  Yield: 2

RED CURRY

2-3 tablespoons Thai Red Curry Paste

2 large garlic cloves , minced

2 teaspoon fresh ginger , finely grated

½ tablespoon lemongrass paste or finely chopped fresh

1 tablespoon vegetable oil (or canola or peanut)

½ cup chicken broth/stock

1 cup coconut milk

2 kaffir lime leaves or 1 lime zested

½ tablespoon sugar (white, brown or palm)

1 teaspoon fish sauce , plus more to taste

1 cup cubed chicken

¼ cup garbanzo beans

4 basil leafs

GARNISHES (OPTIONAL) & SERVING:

Fresh red chilli slices

Fresh coriander / cilantro leaves

Steamed long grain rice

Heat oil in a large skillet over medium high heat.

Add curry paste, garlic, ginger, lemongrass, and cook for about 2 minutes so it “dries out”

Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.

Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.

Do a taste test. Add more fish sauce to add more saltiness, sugar for sweetness.

Add squash and stir. Cook for 3 minutes or until just cooked through and Sauce is thickened

Remove from heat. Stir through a handful of Thai basil leaves.

Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Pad Thai

  yield: 2

2 ounces rice noodles

½ zucchini, sliced into thin strips

½ green pepper, sliced into thin strips

½ onion, sliced

1 carrot, sliced into thin strips

3 garlic cloves, minced

1 tablespoon oil

1 egg, beaten

¼ cup peanuts

¼ cup cilantro, green onions, and basil

SAUCE

¼ cup Tamarind concentrate or 1/3 cup brown sugar and 1 ½ limes juiced and mixed

¼ cup distilled white vinegar

2 tablespoons soy sauce (use tamari for gluten allergies)

1 tablespoons fish sauce

½ teaspoon sea salt

¼ cup palm sugar or light brown sugar

1 teaspoon granulated garlic

Sriracha sauce to taste

Place rice noodles in a bowl of water and allow to soften. In a bowl combine all sauce ingredient whisk to fully incorporate.

In skillet heat oil over medium high heat, add onions, peppers, and carrots. Cook until tender, add zucchini and garlic, cook until garlic is aromatic. Create a well in the center of the skillet and add egg. Scramble egg then incorporate into veggies. Add rice noodles, to pan. Cook for 3 minutes. Add sauce and bring up to a simmer. Turn heat off sprinkle peanuts and mixed herbs on top and serve.

 Thai Mango Coconut Pudding

  Yield: 4

2 large ripe mangoes or equal in frozen

3/4 cup coconut milk

½ pack instant pudding

1/4 cup white sugar

Chopped ripe mangoes, to decorate (optional)

Glazed cherries or dessert cherry, to decorate

Mint leaves, to decorate

Toasted coconut for garnish

Scoop out flesh from the mangoes. Add to a food processor. Process to make a smooth purée.. Add sugar and coconut milk. Add the instant pudding and process until smooth.

Pour into small glasses. Leave to set for about 2 hours in the refrigerator.

Decorate with chopped mangoes, halved cherries, toasted coconut and mint leaves if you like.