Recipes

Kuay Teow Sen Yai

Kuay Teow Sen Yai

Fresh Rice Noodles
Fresh flat rice noodlesare made and delivered the same day to Thai and Asian markets. They harden andgo stale within about 48 hours, which makes them very hard to find and to keep.Luckily, they are very easy to make at home and have a great texture whenfreshly made. These noodles will keep outside of the fridge, covered, for about2 days.
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Ingredients

MAKES: ABOUT 21 OUNCES (600 G) OF NOODLES, ABOUT 5 CUPS ONCE SEPARATED

  • 2 cups 316 g rice flour
  • 3 tbsp 24 g tapioca starch (or cornstarch)
  • ½ tsp kosher salt
  • 2 cups 480 ml water
  • 1 tsp canola or other high-temperature cooking oil plus more for brushing

Instructions

  • Add the rice flour, tapioca starch, salt and water to a mixing bowl.
  • Whisk until the flour, starch and salt dissolve.
  • Add the oil and strain the liquid through a fine-mesh strainer into another bowl.
  • Cover the liquid and let it rest for 30 minutes.
  • While the mixture is resting, gather a wok and two flat-bottomed pans that fit comfortably inside of it.
  • If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid.
  • Fill the wok with water and bring it to a boil.
  • (You might need to add more water throughout the cooking process. The goal is to have the pan float on top of the boiling water. )
  • Brush a light coating of oil on the bottom of the flat-bottomed pan, put the pan on top of the boiling water, and add ¼ cup (60 ml) of the rice liquid to the pan.
  • Tilt it a little so the rice liquid covers the bottom of the pan.
  • Now, cover with the wok or pot lid and cook over high heat for 3 minutes.
  • If your flat-bottomed pan has a thicker bottom, such as Pyrex, increase the cooking time to 5 or 7 minutes.
  • While it’s cooking, brush the second pan lightly with oil.
  • After 5 minutes, remove the lid, take out the first pan, and set it aside.
  • Place the oiled second pan on top of the water in the wok.
  • Add ¼ cup (60 ml) of the rice mixture.
  • Tilt it a little so the rice liquid evenly covers the bottom, cover with the lid, and let cook.
  • While it’s cooking, attend to the first pan.
  • Brush a cutting board with a thin layer of oil to prevent sticking.
  • Use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the pan.
  • Lay it flat on the cutting board and brush it with more oil.
  • By now, your second pan is probably ready to come out of the wok.
  • Brush the first noodle sheet with a thin layer of oil, then layer the second sheet on top.
  • Brush the bottom of the first pan with some more oil and get ready to make your third batch.
  • Depending on what pans you are using, you can adjust the amount of batter to make the noodles thicker or thinner as you wish.
  • Repeat the above steps until all of the noodle batter is gone.
  • Don’t forget to brush oil between the layers of noodle sheets to prevent sticking.
  • When all the noodle sheets are made, cut them into ⅓-inch (10-mm) strips, but feel free to cut them in whatever sizes and shapes you like.
  • Then, toss the noodles, loosening each layer to separate them.
  • Now the rice noodles are ready to be used!
  • Store the noodles, covered, outside the fridge for up to 2 days.
  • If you intend to store them longer, wrap them tightly and store in the fridge for up to 1 week.
  • They might harden slightly, but they should bounce back nicely once heated.
  • Enjoy your homemade noodles!

Notes & Wine Advice

Pro Tip:

If you can’t find rice flour, place 2 cups (390 g) of dry white rice in a blender and blend on high for about 1 minute. Strain through a sieve and you’ve just made rice flour.
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Course; Noodles
Cuisine; Thailand

Pad Woon Sen

Pad Woon Sen

Glass Noodle Stir-Fry
Mung bean noodles, akaglass noodles, are a great addition to a cook’s repertoire. They’re light,bouncy and create some variety in your Thai cooking. This is a classic streetfood dish that provides your starch, veg and protein all on one deliciousplate.
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Ingredients

  • 1 2.8-oz [80-g] package dry vermicelli bean thread noodles
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 2 –3 cloves garlic chopped
  • 4 oz 113 g chicken thighs, sliced thin
  • 2 eggs
  • ½ small white onion halved and sliced with the grain (Lyonnaise)
  • ½ cup 60 g sliced Chinese celery or American celery tops (1-inch [3-cm] lengths)
  • ½ cup 45 g large-diced green cabbage
  • 2 tbsp 30 ml oyster sauce
  • 2 tbsp 30 ml Thai soybean sauce
  • 2 tsp 10 g white sugar
  • 1 Roma tomato cut into 6 wedges
  • 2 scallions sliced on the bias
  • 4 sprigs cilantro roughly chopped
  • Large pinch white pepper

Instructions

  • In a large bowl, soak the glass noodles in room-temperature water for about 10 minutes, until they soften and are pliable.
  • Drain well, then, using scissors, cut them into 6-inch (15-cm) lengths.
  • In a large sauté pan, heat the oil over high heat.
  • When you see a wisp of white smoke, add the garlic and chicken.
  • Stir-fry for about 1 minute until the chicken is seared on the outside but still medium-rare.
  • Crack the eggs into the pan, break the yolks slightly and cook until they start to set, about 30 seconds.
  • While the eggs are still wet, stir in the noodles and stir-fry to combine all the ingredients for about 30 seconds, until the eggs are set but the noodles are still firm.
  • Stir in the onion, celery and cabbage and stir-fry for about 30 seconds until the vegetables start to soften and mix with the noodles.
  • Immediately add the oyster sauce, soybean sauce and sugar and stir-fry for another 30 seconds until the sauce coats the noodles.
  • Finish the noodles by adding the tomato, scallions, cilantro and white pepper.
  • Stir-fry for an additional 30 seconds to a minute, until the tomatoes become slightly soft.
  • Taste and adjust any of the seasonings if you’d like.
  • Serve immediately.
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Course; Noodles
Cuisine; Thailand

Mee Krob

Mee Krob

Crispy Sticky Tamarind Noodles
“Mee krob” translatesliterally to “crispy noodles.” This dish is more like a sweet treat than atraditional noodle dish, and eats like a sweet, savory noodle haystack. It’s anold Thai dish that’s been featured in cookbooks for hundreds of years, and itfound favor in early Thai restaurants in America because it’s so easy to eat.We served it in my family’s restaurant for more than 40 years. The key here isto make sure the oil is hot enough to fry the noodles so they’re light andairy. Think of the noodle nest under Mongolian beef. The sauce is more like asyrup. Remember, fried foods usually get soggy in water-based sauces, but theystay crisp in sugar-based sauces and syrups.
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Ingredients

  • 2 –3 qt 1.9–2.8 L canola or other high-temperature cooking oil to fry noodles, plus 3 tbsp (45 ml) for cooking chicken, divided
  • 4 oz 113 g dry rice vermicelli noodles
  • ¼ white onion thinly sliced
  • 1 chicken breast about 4 oz [113 g], cut into thin slices
  • 6 –8 medium shrimp about 4 oz [113 g], peeled and deveined
  • ¼ cup 62 g savory baked tofu, cut into 1-inch (3-cm) tiles
  • ¼ cup 60 ml tamarind concentrate
  • 2 tbsp 32 g tomato paste or ketchup
  • ¼ cup 50 g white sugar
  • 1 tbsp 15 ml fish sauce
  • 1 tbsp 8 g cornstarch mixed with 2 tbsp (30 ml) water to make a slurry

Instructions

  • Place a wire rack in a sheet pan.
  • Set aside.
  • In a large skillet with high sides, heat the 2 to 3 quarts (1.
  • 9 to 2.
  • 8 L) of oil to 350°F to 375°F (175°C to 190°C).
  • When hot, add the dry rice vermicelli in 1-ounce (28-g) batches.
  • The vermicelli will fry, almost triple in size, and puff up immediately.
  • Turn them over and cook the other side for about 30 seconds until pale yellow and crispy.
  • Drain on the wire rack over the sheet pan.
  • Repeat with the next three batches of vermicelli.
  • You can hold the cooked noodles on a sheet pan until you’re ready to serve.
  • In a wok or separate large skillet, heat 3 tablespoons (45 ml) of oil over high heat for 1 to 2 minutes until it just starts to smoke.
  • Stir in the onion and chicken and cook for 1 to 2 minutes, until the chicken is seared on the outside but not yet cooked all the way through, and the onions are translucent and light brown.
  • Add the shrimp and tofu and continue to stir-fry for about 1 minute, until the shrimp have cooked a little but not all the way through.
  • Now push the contents of the wok up against one side to create a hotspot mid-pan to build the tamarind sauce.
  • Pour in the tamarind concentrate, tomato paste, sugar and fish sauce.
  • Stir as the sauce comes to a boil and cook for about 30 seconds, or until the sugar dissolves.
  • Add the cornstarch slurry.
  • Constantly stir the sauce as it boils and thickens.
  • Reduce the heat to low and fold in the noodles, about half at a time, gently folding the noodles together with the sauce and other ingredients in the wok.
  • It will feel like too many noodles for the sauce, but it will eventually come together into a sweet, delicious, sticky pile of noodles.
  • Serve and eat immediately.
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Course; Noodles
Cuisine; Thailand

Pad Kee Mow

Pad Kee Mow

Drunkken Noodles
One of the noodle dishesI’m most famous for was an accident. I was opening a prestigious hotel andrestaurant in Vegas and needed a noodle dish to fill out the menu. I took aclassic Thai drunken noodle and gave it some Chinese technique, and it becamethe most popular dish in the restaurant’s history. Thai Basil is the key tothis dish, but feel free to use Italian basil if you can’t find the Thai.
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Ingredients

Sauce

  • 2 tbsp 30 ml sweet soy sauce
  • 1 tbsp 15 ml oyster sauce
  • 1½ tbsp 22 ml fish sauce
  • 1 tbsp 15 g white sugar
  • 1 tsp Thai sriracha
  • 1 tsp minced garlic
  • 6 –8 Thai basil leaves cut into a fine chiffonade

Noodles

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 2 –3 cloves garlic minced
  • 2 eggs
  • 1 –2 serrano chilies thinly sliced
  • 6 –8 large shrimp peeled and deveined
  • ½ medium white onion sliced
  • 4 cups 480 g fresh rice noodles (store-bought or homemade from here), separated
  • 1 cup 25 g Thai basil leaves, loosely packed
  • ½ cup 75 g grape tomatoes, halved

Instructions

  • Combine the sauce ingredients in a small bowl and set it aside.
  • In a large skillet, heat the oil over high heat.
  • When you see a wisp of white smoke, add the garlic and sauté until it’s light brown.
  • Add the eggs and serrano chilies and lightly scramble the eggs until they’re barely set, about 1 minute.
  • Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
  • Add the fresh rice noodles and reserved sauce and toss to combine for about 3 minutes.
  • Don’t be scared to scrape the bits off the bottom before they burn.
  • Cook for 1 minute, until the noodles are cooked and coated well in the sauce.
  • Finish by tossing in the basil and grape tomatoes, allowing them to lend their flavors.
  • Cook for an additional minute and serve hot.
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Course; Noodles
Cuisine; Thailand

Kuay Teow Gai Kua

Kuay Teow Gai Kua

Pan-Fried Rice Noodles With Chicken And Squid
This fresh noodle dishis a mild version of Chicken Pad See Ew(Pad See Ew Gai). It’s a simple, very popular street noodle withsquid and chicken added. It’s one of my favorites when I want a lighter meal.Most noodle dishes are loaded with sauce and salt, and this one is my go-towhen I need a break from heavier foods.
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Ingredients

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 4 oz 113 g chicken thighs or chicken breast, sliced thin
  • 2 cloves garlic minced
  • 2 eggs
  • 4 cups 480 g fresh rice noodles (store-bought or homemade from here)
  • ½ cup 100 g squid
  • 3½ tbsp 53 ml oyster sauce
  • 1 tbsp 15 ml soy sauce
  • 2 scallions sliced on the bias Pinch white pepper
  • 2 large leaves green-leaf lettuce

Instructions

  • In a large skillet, heat the oil over high heat.
  • When you see a wisp of white smoke, add the chicken to the pan and stir-fry for about 1 minute, until seared on the outside but still medium-rare in the middle.
  • Stir in the garlic and sauté until it’s light brown.
  • Crack the eggs into the hot pan and lightly scramble them until they’re barely set, about 1 minute.
  • Add the fresh rice noodles and squid right into the still-wet egg and cook for about a minute, until the noodles are coated well.
  • Stir in the oyster sauce and soy sauce and cook until well incorporated and heated through.
  • Taste and adjust any of the seasonings if you’d like.
  • Top with the scallions and white pepper, and give it one final toss to warm the scallions.
  • Tear the lettuce into bite-sized pieces and place on a large serving plate.
  • Plate the hot noodles on top of the lettuce and serve.
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Course; Noodles
Cuisine; Thailand

Kuay Teow Lard Nar

Kuay Teow Lard Nar

Lard Nar Noodles
This is a noodle dishsmothered in gravy, the cousin to ChickenPad See Ew (Pad See Ew Gai). This would be the saucy version and PadSee Ew is considered the dry version. Yellow bean sauce is made with lightlyfermented black beans, so it doesn’t have the sharp saltiness of black beansauce or soy sauce. It is the key ingredient to this dish.
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Ingredients

  • 4 oz 113 g flank steak, cut into thin slices
  • 1 tbsp 8 g cornstarch
  • ½ tsp baking soda
  • 1 tsp Thai soybean sauce
  • 4 cups 480 g wide fresh rice noodles (store-bought or homemade from here), separated
  • 1 tbsp 15 ml sesame oil
  • 4 tbsp 60 ml canola or other high-temperature cooking oil, divided
  • 3 tbsp 45 ml black soy sauce
  • 3 cloves garlic coarsely chopped
  • 1½ cups 110 g Chinese broccoli or regular broccoli
  • 2 tbsp 30 ml yellow bean sauce
  • 2 cups 480 ml cold chicken stock mixed with 2 tbsp (16 g) cornstarch
  • 1 tbsp 15 ml fish sauce
  • 1 tbsp 15 ml oyster sauce
  • 1 tbsp 15 g white sugar
  • Pinch white pepper

Instructions

  • Marinate the beef by placing it in a small bowl and mixing in the cornstarch, baking soda and Thai soybean sauce.
  • Set aside.
  • In a large bowl, separate the fresh rice noodles and toss them thoroughly with the sesame oil, 1 tablespoon (15 ml) of the cooking oil and the black soy sauce.
  • Heat a large skillet or wok over high heat for 1 minute to preheat.
  • Toss the noodles into the hot pan and cook for 1 to 2 minutes, folding constantly.
  • When the noodles are slightly crisp on the edges and fragrant, place them on a large platter.
  • Return the same pan to high heat and allow it to preheat for another minute.
  • Swirl in the remaining 3 tablespoons (45 ml) of cooking oil to coat the pan.
  • When you see wisps of white smoke, stir in the garlic, marinated beef and broccoli into the pan and stir-fry for about 1 minute, until the beef is evenly seared on the outside.
  • To build the sauce, stir in the yellow bean sauce, chicken stock–cornstarch mixture, fish sauce, oyster sauce and sugar and bring to a boil while constantly stirring.
  • When the sauce thickens, taste and adjust any of the seasonings if you’d like.
  • It should be thick enough to coat the noodles without soaking through.
  • If the sauce isn’t thick enough, you can add a little more cornstarch (mixed with enough stock to make a slurry), about 1 tablespoon (8 g) at a time.
  • Pour the sauce, beef and vegetables over the noodles and top with a pinch of white pepper.
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Course; Noodles
Cuisine; Thailand

Pad See Ew Gai

Pad See Ew Gai

Chicken Pad See Ew
This is Thailand’s version of chow fun noodles. With pillowy noodles and a sweet-savory sauce, it’s a simple but very craveable dish. “See ew” translates to “soy sauce,” and it’s the sticky sweet soy sauce that is the key to this dish. The noodles are hard to come by so I recommend using extra-large dry rice stick noodles if you can’t find fresh noodles.
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Ingredients

  • 3 tbsp 45 ml Chinese sweet soy sauce
  • 1 tbsp 15 ml oyster sauce
  • 2 tbsp 30 ml fish sauce
  • 2 tsp 10 g white sugar
  • 3 tbsp 45 ml canola or other high-temperature cooking oil, divided
  • ½ lb 225 g chicken breast or thigh, sliced thin
  • 2 cloves garlic minced
  • 2 eggs
  • 1½ cups 110 g broccoli florets (see Pro Tip)
  • 4 cups 480 g fresh rice noodles (store-bought or homemade from here), separated
  • ½ tsp white pepper

Instructions

  • To make the sauce, combine the Chinese sweet soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set it aside.
  • In a large skillet, heat 2 tablespoons (30 ml) of the oil over high heat for about 1 minute.
  • When you see wisps of white smoke, add the chicken and garlic to the pan and stir-fry for about 1 minute, or until the exterior of the chicken is mostly seared and opaque.
  • Don’t be scared to really scrape the bits off the pan before they burn.
  • Add the remaining 1 tablespoon (15 ml) of oil to the pan and add the eggs.
  • Lightly scramble them until they are just set, about 30 seconds.
  • Add the broccoli, tossing it constantly until it starts to turn dark green, 1 to 2 minutes.
  • Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute.
  • Then add the reserved sauce and stir constantly to combine for about 3 minutes, until the noodles soak up the sauce and start to crisp slightly on the edges.
  • When the chicken is cooked through and the sauce is absorbed, sprinkle with white pepper and combine very well, then serve.

Notes & Wine Advice

Pro Tip:
To slightly precook the broccoli florets quickly, place them in a bowl with about 1 tablespoon (15 ml) of water. Microwave for 90 seconds on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of the broccoli to that perfect point to add it to the wok. You can also substitute Chinese broccoli and your choice of protein in this recipe.
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Course; Chicken
Cuisine; Thailand

My Classic Pad Thai

My Classic Pad Thai

This is arguably the most popular Thai dish in the world. Because this dish has been in America for 50 years, there are dozens of versions. To me, the common thread is tamarind, sugar and fish sauce. Everyone gets to the red color a little differently. I like using paprika for great color without heat. But if you want a little chili punch, back up the paprika with 1 to 2 tablespoons (15 to 30 ml) of Thai sriracha. Rice stick noodles also vary in quality. Look for Chantaboon dry rice sticks from Thailand; they are the best.
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Ingredients

  • Noodles
  • 3 –4 cups 360–480 g soaked medium rice stick noodles, or fresh
  • Pad Thai Sauce
  • 4 tbsp 60 ml fish sauce
  • 3 tbsp 45 ml tamarind concentrate
  • 1 tbsp 15 ml fresh lime juice
  • 1 tbsp 15 ml unseasoned rice vinegar
  • 4 tbsp 60 g white sugar

Pad Thai

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 cloves garlic minced
  • 2 tbsp 15 g packaged shredded sweetened radish
  • 1 tsp dried shrimp
  • ½ cup 125 g savory baked tofu, cut into slices
  • 2 eggs
  • ½ cup 70 g thin strips of chicken breast or thigh
  • 10 large–medium shrimp peeled and deveined
  • 1 tbsp 7 g paprika, for color
  • 3 scallions cut into 3-inch (8-cm) julienne
  • ¼ cup 30 g chopped dry-roasted unsalted peanuts, divided
  • 1 cup 125 g bean sprouts, for garnish

Instructions

  • If you’re using dry noodles, soak them in a large bowl of warm water for about an hour.
  • The water should be about 90°F (32°C).
  • The noodles will start to absorb water and loosen up.
  • Drain them well, reserving some of the soaking water to adjust the texture later if needed, and set aside.
  • If you’re using fresh noodles, you can just open the package and add them to the pan at the appropriate time.
  • To make the sauce, combine the fish sauce, tamarind concentrate, lime juice, vinegar and sugar in a small bowl.
  • Make sure to stir well until the sugar dissolves.
  • Set aside.
  • Heat a wok or large skillet over high heat for about 1 minute, until hot.
  • Add the oil and swirl it to coat the pan completely.
  • When you see wisps of white smoke, add the garlic and stir-fry for about 5 seconds.
  • Add the radish, dried shrimp and tofu and stir-fry until they begin to get fragrant, about 1 minute.
  • Push the ingredients in the wok to one side and let the oil settle in the center of the pan.
  • Crack the eggs into the pan and add the chicken.
  • As the eggs start to fry, just pierce the yolks to let them ooze.
  • Fold the chicken and eggs over, scrape any bits that are starting to stick and cook for about 30 seconds or until the eggs begin to set.
  • Now stir everything together to combine it all in the wok.
  • Add the fresh shrimp and cook for about 30 seconds, until they just start to turn color and become opaque.
  • Add the soaked (and drained) rice noodles and cook for 2 to 3 minutes, until the noodles become soft.
  • Add the reserved sauce mixture and the paprika and fold together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
  • Place the scallions in the center of the noodles, and then spoon some of the noodles over the scallions to cover and let steam for 30 seconds.
  • Stir in 3 tablespoons (24 g) of the peanuts.
  • Transfer to a serving plate and garnish with the bean sprouts and remaining peanuts.
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Course; Main Course / Noodles
Cuisine; Thailand

Jok Moo

Jok Moo

Thai Rice Porridge With Pork Meatballs And Coddled Egg This is a classic Thai breakfast dish—a warm, savory bowl of jasmine rice porridge, pork meatballs and a cracked egg stirred in. It is the way many Thais start their day. Plus, it’s a great recipe for using up any leftover jasmine rice.
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Ingredients

Pork Meatballs

Rice Porridge

  • 6 cups 1.4 L chicken stock
  • 1 tsp Chinese chicken powder
  • 3 cups 600 g cooked jasmine rice
  • 1 tbsp 15 ml fish sauce
  • 2 tbsp 30 ml Thai soybean sauce
  • Pinch kosher salt
  • Pinch white pepper
  • 4 eggs

Garnish

  • 3 scallions sliced
  • ½ bunch cilantro
  • Store-bought fried garlic
  • 1 tbsp 6 g ginger, fine julienne

Instructions

  • To make the pork meatballs, mix all the ingredients in a medium bowl for about 2 minutes, until the meat feels sticky.
  • To make the rice porridge, bring the chicken stock to a boil and stir in the Chinese chicken powder until dissolved.
  • Scoop the pork mixture into 1-ounce (30-g) balls and drop right into the boiling broth.
  • Cook for a few minutes, until they are firm to the touch, float and are cooked through.
  • Remove the pork meatballs and reserve until ready to serve.
  • Now, reduce the broth to a medium simmer.
  • Add the cooked rice, bring it back to a simmer, cover and cook for 10 to 15 minutes, until it becomes a porridge but the grains are still separate and identifiable.
  • It should look like light oatmeal.
  • Season with the fish sauce, Thai soybean sauce, salt and white pepper.
  • Taste and adjust seasonings as needed.
  • To serve, ladle a piping hot portion (about 1¼ cups [300 ml]) into each of the four bowls.
  • Crack a raw egg into each bowl, top with the meatballs and then garnish with scallions, cilantro leaves, fried garlic and ginger threads.
  • The egg will start to coddle and cook as you stir it into the porridge.
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Course; Pork / Rice
Cuisine; Thailand

Tom Kha Gai

Tom Kha Gai

Coconut Chicken Soup
“Kha” is the Thai word for galanga, an herb that resembles ginger but tastes nothing like it. Galanga is very spicy and herbaceous, with a strong pine scent. It’s refreshing and the backbone of this delicious soup. There’s much debate about chicken breast versus thigh. I personally love chicken thighs, and they would work in any of my recipes. Feel free to play around with the ratio of coconut milk to stock. If you want a creamier soup, up the coconut milk.
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Ingredients

  • 3 cups Thai Chicken Stock
  • 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 3 kaffir lime leaves torn, plus more for garnish
  • 3 –5 thin slices galanga
  • 2 –4 dried Thai chilies or chilies de arbol depending on desired heat level (see Pro Tip)
  • 1 tsp granulated Chinese chicken powder
  • 6 oz 170 g boneless, skinless chicken breasts, cut into thin slices
  • 1 15-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
  • 5 tbsp 75 ml fish sauce
  • 3 –5 tbsp 45–75 ml fresh lime juice
  • 1 14-oz [414-ml] can full-fat coconut milk
  • 1 tbsp 15 g chili paste in soybean oil
  • 1 cup 90 g cabbage, large dice Cilantro leaves, for garnish

Instructions

  • Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
  • 8-L) saucepan.
  • When the broth is simmering, add the chicken powder, chicken and mushrooms and simmer for 2 to 3 minutes, or until the chicken is almost cooked through.
  • Stir in the fish sauce, lime juice, coconut milk and chili paste.
  • Because the chili paste is thick, it works well to use a whisk to help break it apart and incorporate it into the soup.
  • Add the chopped cabbage and cook until just tender, about 1 minute.
  • Divide the soup among serving bowls and garnish with the cilantro.

Notes & Wine Advice

Pro Tip:
If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
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Course; Chicken / Soup
Cuisine; Thailand