Hot and Sour Soup with Shrimp (Tom Yum Goong)

Ingredients

* 12 medium-size shrimps, deveined

* 10 mushrooms

* 1 stalk of lemon grass (lightly pounded and cut into 2" long)

* 3 kaffir lime leaves

* 3 tablespoons of fishsauce

* 3 tablespoons of lime juice

* 2 teaspoons of Thai Chilli Paste

* 6 Thai Chillis (pounded lightly, more or less is optional)

* 4 cups of seafood stock

* 1/2 cup of chopped cilantros

* 1/2 cup of chopped scallions

Preparations

1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters. 2. Bring stock to boil, then add lemon grass, kaffir lime leaves, Thai Chillis and Thai Chilli Paste. Let it simmer for about 5 minutes, then add the shrimps. When the shrimps turn pink, add mushrooms. 3. Remove the pot from heat after boiling. Then season with fish sauce, and lime juice. Serve the soup while still hot and garnish on top with cilantros and scallions.

Hot and Sour Coconut Soup (Tom Kha Gai)

Ingredients

* 2 cups coconut milk

* 1 cup chicken stock

* 2-3 medium pieces fresh galangal, peeled and sliced

* 2 one-inched size of lemongrass

* 2 pieces kaffir lime leaves

* 3 chicken breast fillets (cut into well pieces)

* 2 teaspoons Thai chilies, roughly chopped

* 1 tablespoon fish sauce

* 1 teaspoon sugar

* 1/2 cup chopped cilantros

* 1/2 cup chopped scallions

Thai Food Preparations

1. Add coconut milk, chicken stock, lemongrass, kaffir lime leaves and galangal in a pan. 2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally. 3. Add chicken pieces and Thai chillis to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well. 4. Season with fish sauce and sugar. Before serving, garnished with cilantros and scallions.

Basil Chicken (Pad Krapow)

Ingredients

* 450 grams chicken breast, cut into bite-size pieces

* 5 cloves garlic, finely chopped

* 1/2 cup onion, sliced

* 2 tablespoons vegetable oil

* 2 teaspoons oyster sauce

* 2 tablespoons fish sauce

* 2 teaspoons sugar

* 1 cup fresh holy basil

* 5 chillies, chopped and pounded coarsely (more or less is fine)

Preparations

1. Heat a wok until the oil is hot, then stir in garlic and chillis, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly. 2. Add oyster soy sauce, fish sauce and sugar over the mixture and stir-fry another 15-20 seconds. 3. Last but not least add fresh basil leaves. Stir and mix it well, then taste it. Normally, Thai people love to eat this dish with steamed rice and fried egg.