Mini Thai Soups and Salads. Nongkran Daks

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      Crispy Fried Garlic or Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of garlic or shallots as desired and stir-fry in hot oil over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

      Chinese pickled cabbage, also known as tang chye, consists of beige-brown bits of salted and seasoned cabbage leaves. These are sold in plastic or cellophane packs and are used as a flavoring, mainly for soups and noodle dishes.

      Serves 4 to 6

      Preparation time: 20 mins

      Cooking time: 25 mins

      Pickled Green Chilies

      3 to 4 green finger-length chilies, deseeded and sliced

      60 ml (¼ cup) vinegar

      1 teaspoon sugar

      Combine all the ingredients in a serving bowl and mix well.

      Makes ½ cup

      Preparation time: 5 mins

      Fish Soup with Tamarind and Ginger (Tom Som Pla)

      1 teaspoon white peppercorns

      2 shallots, sliced

      3 coriander roots

      1½ liters (6 cups) water

      500 g (1 lb) fresh fish fillets (red snapper, sea bass or flounder), cut into bite-sized pieces

      5 cm (2 in) fresh young ginger root, peeled and cut into thin shreds to yield about ¼ cup

      3 tablespoons fish sauce

      2 tablespoons tamarind pulp soaked in 60 ml (¼ cup) water, mashed and strained to obtain the juice

      3 tablespoons shaved palm sugar or dark brown sugar

      1 spring onion, cut into lengths