Mini Thai Soups and Salads. Nongkran Daks

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      Spicy Vegetable Soup with Lemon Basil

      2 shallots, sliced

      1 teaspoon white peppercorns

      4 tablespoons dried prawns, soaked for 20 minutes

      2 tablespoons sliced lesser galangal

      2 teaspoons dried shrimp paste (belachan)

      1 teaspoon salt

      2 liters (8 cups) chicken stock or water

      115 g (1 cup) pumpkin meat, skinned and sliced

      1 young squash, such as sponge gourd, courgette (zucchini), or butternut, cut into chunks

      150 g (1 cup) sliced fresh black Chinese mushrooms

      8 ears baby corn (about 180 g/6 oz), halved

      300 g (4 cups) leafy vegetables, such as spinach, young pumpkin leaves or kale

      80 g (2 cups) fresh lemon basil leaves (substitute sweet basil)

      1 Using a pestle and mortar, pound the shallots, peppercorns, dried prawns, lesser galangal, dried shrimp paste and salt until fine.

      2 Place the stock or water in a stockpot, add the paste, and bring the mixture to a boil over medium heat. Add the pumpkin and cook until the pumpkin begins to soften, about 10 minutes. Then add the remaining vegetables and the basil leaves. When the soup boils again, remove from the heat and serve immediately.

      Serves 6 to 8

      Preparation time: 40 mins

      Cooking time: 10 mins

      Hot and Sour Prawn and Lemongrass Soup (Tom Yam Goong)

      1½ liters (6 cups) chicken stock or 2 to 3 chicken stock cubes dissolved in 1½ liters (6 cups) hot water

      500 g (1 lb) fresh prawns, peeled and deveined, tails intact, shells reserved

      2 stalks lemongrass, tender inner part of bottom third only, bruised

      3 slices galangal root

      1 tablespoon crushed coriander roots

      3 kaffir lime leaves, torn into small pieces

      150 g (1½ cups) fresh or canned button mushrooms, thinly sliced to yield about 1 cup

      1 medium tomato, cut into wedges

      1 tablespoon Thai Chili Paste (nam prik pod) (page 59) or 1 tablespoon thinly sliced red finger-length chilies

      3 tablespoons fish sauce

      1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice

      3 tablespoons freshly-squeezed lime or lemon juice

      1 teaspoon salt

      1 spring onion, sliced

      Few sprigs coriander leaves, minced

      1 Boil the chicken stock and prawn shells in a large saucepan or stockpot over medium heat for about 10 minutes. Remove from the heat and strain the stock; discard the shells.

      2 Bring the clear stock, lemongrass, galangal, coriander roots and kaffir lime leaves to a boil over high heat. Reduce the heat to medium and simmer uncovered for about 5 minutes, then add the prawns, button mushrooms and tomato, and continue to simmer until the prawns turn pink and are just cooked, 2 to 3 minutes. Do not overcook the prawns. Remove from the heat, stir in all the other ingredients and mix well, adjusting the seasonings by adding more fish sauce, tamarind or lime juice if desired.

      3 Serve hot in individual serving bowls.

      You may use sliced fish, squid and mussels in this very popular hot and sour soup. If tamarind is not available, increase the amount of lime or lemon juice to 5 tablespoons.

      Serves 4 to 6.

      Preparation time: 20 mins

      Cooking time: 20 mins

      Rice Soup with Fish (Khao Tom Pla)

      2 tablespoons oil

      3 cloves garlic, minced

      1½ liters (6 cups) chicken stock or 2 to 3 chicken stock cubes dissolved in 1½ liters (6 cups) hot water

      3 slices galangal root

      1 tablespoon minced Chinese pickled cabbage (tang chye) (optional)

      1 teaspoon salt

      ½ teaspoon ground white pepper

      300 g (3 cups) cooked rice

      500 СКАЧАТЬ