Tom yam goong or thai spicy seafood soup is the most popular thai dish! it’s very delicious and super easy to make, I just love the spiciness and tanginess of this one-dish,thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal hot (spicy), sour, sweet and salty.
The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves,galangal , lime juice, fish sauce and crushed birds-eye chillies, tom yam is best served as it is or you can eat it with either steamed thai jasmine rice or noodles.
Ingredients (Make 4 bowls)
100gm tiger prawns
250gm salmon fillet
3 cups chicken stock
2 coriander roots and stems
1 stalks lemon grass, bruised
1 kaffir lime leaves
2 teaspoon fish sauce
Small fresh galangal, sliced and bruised
2 fresh birds-eye chillies
1 yellow onions (chopped)
1 teaspoon tom yam paste (can be obtained from supermarkets)
Salt and palm sugar to taste
Lime juice to taste
Shell and devein prawns. Bring to boil 2 cups chicken stock. Add the galangal, yellow onion, coriander roots and stem, lemon grass, tom yam paste and birds-eye chillies and simmer for 2 minute
Add prawns and salmon and simmer for 10 minutes, or just until prawns and salmon are cooked.
Stir in fish sauce lime juice and palm sugar to taste, making it nicely piquant.
Serve sprinkled with thai basil leaves.
Celeriac a.k.a. Celery Root! I readily admit it’s not the prettiest vegetable around, but it has a particularly appealing taste,It can be cut into small cubes and fried like chips in vegetables oil or roasted, boiled and puréed with a little cream finished with cherry tomato confit
Remember when eating it raw to keep it in salted water the second you slice it to keep the pieces pearly white they discolour very easily, Celery root is a fantastic substitute for potatoes it goes well with roast beef or game, I find its flavor more subtle and its texture lighter , tasting halfway between a vegetable and a starch. This soup is good enough for a starter for a dinner party and is easy to prepare.
Celeriac SoupIngredients 1 small celeriac peeled and chopped 1 small russet potaoes peeled and diced 1 small carrot, diced 1 cloves garlic, peeled and chopped 1 small onion, peeled and chopped 3 cups chicken stock 2 tablespoon olive oil 1/2 tsp fennel seeds, ground Salt and freshly ground white pepper Method 1 Peel and then dice the celeriac, potatoes and carrot 2 In a heavy saucepan, over a medium-low heat add all but two tablespoons of the oil Add the celeriac, potato, carrot garlic, and onion, fennel seeds and a pinch of salt and pepper. cook over a low heat until the onion is translucent and melting into the oil, about ten minutes 3 Add the drained celeriac, potatoes and carrot 4 Add the stock, bring to a boil, then simmer over low heat for about 15 minutes until the celeriac is completely tender. 5 Transfer to a blender and puree until smooth return to medium heat, and season to taste 6 Serve with the remaining olive oil drizzled, celeriac and tomato confit on top and a good grinding of white pepper.
3 tablespoon sunflower oil 1 cup dry mixed bean and lentil 1 carrot, peeled and diced 2 celery branches, diced 4 whole fresh tomatoes, diced 2 tablespoon tomatoes paste 1 shallot, finely chopped 1 garlic cloves, minced 1/2 tsp ground paprika 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp thyme finely chopped 2 cups chicken stock 2 cups boil water thai basil for garnish pinch of sea salt and black pepper Method
Heat a large pot with two tablespoons sunflower oil over medium heat. Sauté the garlic, shallots, carrot, thyme and celery and stirring for 2 minutes and without browning or until the vegetables become transparent but not coloured.
Add the tomato paste and diced tomatoes and cook for 3 minutes, add the dried bean and lentils and stir. Add the chicken stock and water, season with salt and black pepper bring the soup to the boil , turn the to low heat and cover the pan with a lid, for about 40 minutes, or until the bean and lentil are soft, keep warm
Serve the soup garnished with extra virgin olive oil thai fresh basil.
2 oz block or sliced cheese
2 slices of homemade wholemeal bread
1 tablespoon olive oil or butter
Place the cheese on one slice of bread. top with remaining bread sliced
Place sandwiches on an electric griddle on medium heat add 1 tablespoon of olive oil. cook 5 minutes per side, or until bread is golden brown and cheese is melted.