Tom Kha Gung

Shrimp in coconut milk soup or "TOm Kha Gung" It was 2 days ago we had friend from Harrisburg, PA came for dinner with us. He is one of my big fan besides my husband. I made Tom Kha soup for appetizer and yellow curry shrimp for dinner. It was great but I like Tom Kha Gung that my husband made for me. He's the best of Tom Kha Gung . This is another one of most popular Thai soup. All ingredients is almost the same with Tom Yum Gung except we use coconut milk for the soup and we don't have roasted chili paste. The galangal, kaffir lime leaf and lemon grass is most important of the soup.

Ingredients:
1) 15 shrimps
2) 1 1/2 cups of coconut milk
3) 1 1/2 cup of water
4) 3 stalks fresh lemon grass
5) 3 " length of galangal
6) 4 kaffir lime leaves
7) 4 fresh chilies pepper
8) 3 sprigs fresh cilantro
9) 2 1/2 Tbsp lime juices
10) 2 cup mushrooms
11) 2 1/2 Tbsp fish sauce or lite soy sauce.
12) 1/8 tsp salt

Preparation:
1) Clean and peel shell of shrimps.
2) Cut kaffir lime leaves into half and thinly slice fresh chillies.
3) Chop cilantro for garnish the soup.
4) Thinly slice galangal root.

5) Trim off the very end of the root of lemon grass and smash with pestle then cut into 1 " length.
6) Wash the mushroom very well and cut into 4 pieces.

7) Put coconut milk , water and salt into the pot then bring to to boil on medium-high heat.
8) add sliced galangal, cut lemon grass and cut kaffir lime leaves, then let them boil about 5 minutes.
9) Add cut mushroom into the pot.
10) When the mushroom is getting cook then add shrimps into the pot.

11) Let the mushroom and shrimps is cooked.

12) Then add sliced fresh chillies into the pot and seasoning with fish sauce and lime juice.
13) Garnish the soup with chopped cilantro. 14) Stir well and sprinkle with cilantro before serve. Enjoy your soup!

Stir-fried Mung Beans Noodles with Shrimp

Stir-fried Mung Beans Noodles with Shrimp or "Phad Wun Sen" in Thai. Here is another mild food from my kitchen. This is good for our breakfast and I would love to share this recipe for people who can't handle with spicy food. The children might like this dish too. It's easy to eat with soft glass noodles. and every bite you will enjoy with all vegetable on the dish.

Ingredients:
1) 1 package Mung Beans Noodles ( 57g)
2) 15 shrimps
3) 2 eggs
4) 2 carrot, shredded
5) 1 onion
6) 3 cloves garlic
7) 1 " length ginger
8) 1/2 tsp ground pepper
9) 1 package dried mushrooms
10) 2 tomatoes
11) 2 Tbsp lite soy sauce
12) 2 Tbsp oyster sauce
13) 1/2 Tbsp sugar
14) 2-3 sprigs cilantro
15) 2 Tbsp canola oil

Preparation:
1) Clean and peel shell of the shrimps.

2) Soak the mung beans noodles in the water until soft then drained.

3) Soak dried mushroom in the water until soft .

Then drained and set aside for stir-fry.

4) Cut the onion into the small pieces.
5) Chop garlic and ginger root.


6) Chop cilantro then set aside for garnish the dish.
7) Shred the carrots


8) Remove tomato stem, take the seed out and cut the tomatoes into cut quarter.

9) Heat oil in a pan on medium heat.

10) When the oil is hot put cut onion, chopped garlic and ginger to fry until fragrant and onion is getting cook.

11) Add shrimps into the pan and seasoning with lite soy sauce, oyster sauce and sugar.

12) Stir-fried until shrimps is getting cook then make room for egg in the middle, scramble with spatula, and spread egg in a thin layer.

13) Add sliced dried mushroom.

14) Add shredded carrots.

15) Add soft mung beans noodles into the pan and stir-fried untill all ingredients get together.
16) Add cut tomatoes then Stir-fry until all ingredients mix thoroughly.


17) Add chopped cilantro and stir quickly and remove from the heat then enjoy!

Thai rice vermicelli noodles with fish sauce

Thai rice vermicelli noodles with fish sauce or "Kanom Jeen Nam Yaah" in Thai. Here is another spicy and taste rice vermicelli noodle with fish sauce. It's very healthy dish and lot of Thai herbal in the Kanom Jeen Nam Yaah Paste especially, Krachai. There is lot of fresh vegetables to eat with the dish. Although, the original don't have grind peanuts in the sauce but here I put some of it. I love how it taste and smell of the sauce with peanut. It's really good. I have friend from Japan to join our wedding at my village. She had a chance to try this dish and she keep talking about this dish. Here is for you, Mie San.

Ingredients:
1) 1 piece Talapai.
2) 1/2 package of rice vermicelli noodles
3) 2 Tbsp Kanom Jeen Nam Yaah Paste
4) 3 Tbsp fish sauce
5) 1 Tbsp palm sugar
6) 1/4 cup grind peanut
7) 1 cup bean sprout ( Side dish)
8) 1 cup thinly slice green bean ( Side dish)
9) 1 cup coconut milk
10) 1/2 cup water
11) 1 egg boil for ( Side dish)
12) 1 package pickled mustard ( Side dish)
13) 3 roots of krachai

Preparation
1) Grind the peanuts by using the mortar and pestle then set aside.


2) Pour water in a pot, bring to boil on medium heat, add cut Krachai and Tilapai to boil about until Krachai soft and Tilapai is cooked.

3) Put Kanom Jeen Nam Yaah paste into the mortar

4) Add cut Krachai and cooked Tilapai into the mortar.

5) Well pound boiled krachai, cooked Tilapai and Kanom Jeen Nam Yaah paste in a mortar then pound to a fine paste.

6) In the pot heat coconut milk on medium heat.

7) When the coconut milk is hot put the paste into the pot.

8) stir regularly to prevent sticking at a bottom. After adding 1/2 cup water, seasoning with fish sauce , grind peanuts and sugar, bring to boil, and remove from heat.

9) Pour 4 cups water in a pot, bring to boil on high heat, add thin rice vermicelli noodles, and stir thoroughly. Boil about 5 minutes or according to the instructions on package until soft.

10) Pour out hot water and rinse in cold water. Grab a handful of cooked noodles, roll the noodles around your index finger, and place it on a plate. This will become a noodle nest.

11) Boil egg for side dish. ( Optional)

12) Clean bean sprout and set aside.

13) For pickled mustard, rinse, and slice into small pieces. Pour 3 cup water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, squeeze water out, and place them on a plate.


14) Slice green bean thinly then set aside.

15) Now we prepared every ingredients. Next I am going to show you how do we serve the dish?

16) When we serve food we can put the side dish on the top or the bottom. Here I put some in the bottom.

16) Put the cooked rice vermicelli noodles on the top of vegetable.
17) The last pour the sauce on the top and put all sliced vegetable on the side dish as you like some more. Enjoy