Tom Yum Soup

Ingredients:
2 1/2 Chicken stock
Prawn stock or vegetable stock (optional)
2 tbsp thinly sliced lemon grass
1 tbsp galangal/Thai ginger
4-5 pieces medium sized fresh prawns
Broccoli and baby corn (optional)
3- 4 pieces of mushrooms
5-6 Thai whole chillies/bird eye
8-10 kafir lime leaves
1 tbsp lime juice
fish sauce - to taste


Method: 
Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil.

Then add the fresh prawns and mushrooms. 
Reduce the flame and stir gently.

As the prawns start turning pink, add the Thai chillies and kafir lime leaves. 
Stir again and add the lime juice and fish sauce, which gives a salty flavour.

Boil for 30 seconds and serve hot.

Courtesy: Chef Niru Gupta

Thai Green Coconut Curry

Ingredients: 
750 gm boneless chicken
350 ml coconut milk
350 ml chicken stock
3 lime leaves

Green Curry Paste
2 tsp roasted coriander seeds
1/2 tsp roasted cumin seeds
3-4 chopped green chillies
4 tsp sugar
2 tsp salt
3" piece lemon grass
1" ginger - peeled and ground
2 tsp crushed garlic
1 chopped onion
3 tbsp chopped coriander leaves
3 tbsp chopped basil/ mint
pinch of grated nutmeg
2 tbsp oil
350 gm potatoes

Method: 
Place the chicken in a pan with hot coconut milk, stock and lime leaves.

Simmer for 10 minutes, remove the chicken form the pan and reduce the gravy over a moderate flame.

Grind the spices with chillies, sugar, salt, lemon grass, ginger, garlic and onions until smooth.

Add coriander, mint, nutmeg and oil to the paste. Add 4 tbsp of curry paste and the potatoes to the gravy and simmer. Replace the chicken and serve hot.






Courtesy: Chef Niru Gupta, 

Thai Green Chicken Curry

Ingredients:
Green curry paste
8-10 green chillies
20 gm lemon grass
15 gm onions
10 gm garlic
10 gm Kha ginger
50 gm coriander roots
5 gm cumin
5 gm coriander seeds
2 macroot leaves-chopped
10 gm shrimp paste
salt to taste

Chicken green curry
100 gm chicken breast cubes
10 gm sugar
4 pea brinjal
5 bird chillies
15 gm basil
1 macroot leaves
10 ml oil
150 ml coconut milk


Method: 
For the green curry paste, grind all ingredients together to a fine paste.

For the chicken, heat the oil and saute green curry paste. 
Add diced boneless chicken breast and cook further.

Add coconut milk, sugar, bird chillies, salt and macaroot leaves and simmer till the chicken is tender.

Finally add the sweet basil leaves.

Serve with rice.

Courtesy: Chef Niru Gupta, 

Massaman Curry (Thai Curry)

Ingredients:
500 gm chicken thigh
3 tbsp masaman curry paste
1 cup coconut cream
2 cups coconut milk
5 potatoes - carved and boiled
5 small onions - carved
2 tbsp roasted peanut
5 roasted cardamom pods
1 roasted cinnamon stick (about 1 inch long)
3 bay leaves
3 tbsp palm sugar
2 tbsp fish sauce
3 tbsp tamarind concentrate
3 tbsp lemon or lime juice
bay leaves -for garnish

Ingredients for Massaman Curry Paste:
3 shallots - sliced
5 cloves garlic - peeled
2 red chillies
1 thumb-size piece galangal (or ginger) - peeled and sliced
2 stalks lemongrass - outer leaves and bulb removed, then sliced thinly
(save upper stems to throw into the pot )
2 kaffir lime leaves
1 tbsp coriander seeds - ground
1 tbsp cumin seeds - ground
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp ground cardamon
2 tbsp fish sauce
1 tsp shrimp paste
1/2 can coconut milk
additional fish sauce - to taste

Method:
Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender.

Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice.

Add the remaining ingredients, and simmer until everything is tender and cooked through.

Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments.

Method for Massaman Curry Paste:
Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add more coconut milk (1 to 2 cans).

To use immediately, place sauce in a casserole/baking dish together with chicken, seafood, vegetables. Stir well to combine, and bake in the oven at 350 degrees until finished.

Preparation Tip:
You can store curry pastes in a sealed container in the refrigerator for up to 2 weeks, or until needed. When ready to use, add more coconut milk to make a sauce, then add your other ingredients.



Courtesy: Chef Nikhil,

Thai Fried Noodles

Ingredients:
3 tbsp oil
4-5 tbsp garlic - finely chopped
1/2 cup tofu - diced and fried
2 eggs
120 gm dry sen lek noodles (flat noodles) - soaked in water for 20 minutes, then drained
4 tbsp spring onions - finely chopped
1 bowl bean sprouts
peanuts - roasted and crushed
2 tbsp lemon juice
1 tsp sugar
1/2 tsp chilli powder
2-3 tbsp light Soy sauce
1 lemon wedge

Method:
In a wok or skillet, heat the oil until a light haze appears.

Add the garlic and fry till golden brown.

Add the tofu and stir briefly.

Break the eggs into the wok mixing quickly while they cook.

Add the noodles, mix well, then add the spring onions, half the amount of peanuts and beansprouts.

Stir well then add the lemon juice, sugar, chilli powder and light Soy sauce.

Mix it up, plate it and garnish with more peanuts.

On the side, arrange the remaining beansprouts leftover peanuts and spring onions with the lemon wedge.





Courtesy: Samir Modi and Chef Thomas Figovc.,