Chicken Tortilla Soup

Ingredients:

1/2 fresh lime, juice
2 tbsp fresh cilantro, chopped
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
4 flour tortillas
1 tbsp olive oil
4 boneless chicken breast halves, cooked and shredded
2 cans chicken broth
1 can diced green chillies
1 can diced tomatoes with green chillie peppers
1 small finely chopped onion
1 clove minced garlic clove




Method:

After combining the chicken broth, green chillies, tomatoes with green chillies, onion, and garlic in a soup pot, add the shredded chicken to it. Bring this to a boil, and stir frequently.

Now reduce heat and simmer for about 30-35 minutes. As you add the lime juice, cilantro, cayenne, and cumin to this, simmer for 10-15 minutes. Cut the tortillas into 1/2 x 2-inch strips. Fry this in hot olive oil in a skillet until it turns golden brown. Than drain on paper towels.

Garnish with shredded cheese and the tortilla strips. Enjoy!!!

Thai Lemon Shrimp

What you need:

1/4 to 1/2 tsp or more cayenne pepper
1 tbsp fish sauce
3 cloves minced garlic
1-2 tsp brown sugar or palm according to taste
1/4 cup fresh chopped coriander
1/4 to 1/3 cup coconut milk
A little oil for frying
15-18 raw large or jumbo shrimp or prawns
1/4 cup Thai sweet chilli sauce
2 tbsp lemon juice
3 kaffir lime leaves or substiute 1 tsp grated lime zest




Prepration:

To make Thai Lemon Shrimp with Sweet Chili Sauce firstly, remove shells from the prawns but leave the tails on, if possible. Hold a prawn in your palm and using a sharp knife cut it from the middle of the prawn down to the end. Don't cut too deeply. When cooked, the prawn will open up in a butterfly shape.

Than place prawns in a mixing bowl. Add the sweet chilli sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp sugar. Stir altogether to combine.

Marinate for 5-10 minutes and place 1 tbsp oil in a frying pan and set over medium to medium-high heat. Then add the prawns together with all of the marinade.

Don't forget to add the coconut milk and chopped coriander. Stir well. Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to bubble up lightly, the prawns will cook fast in 2-3 minutes.

When the sauce turns to be reddish in colour and all the prawns have opened up, the dish is ready. Do not overcook the dish otherwise the prawns will turn tough.

Remove from heat. This dish should be spicy, tangy, and a little sweet.

Pour the shrimp and sauce into a serving bowl and top with fresh coriander. Enjoy!!!!

Thai Chicken Soup

In large soup bowl, bring chicken stock to a simmer over medium flame. Add lemongrass, ginger slices, kaffir lime leaves, Thai chillies and smashed garlic cloves. Simmer, and let it remain covered for about 10-15 minutes.




After that strain stock to remove these inedible flavorings. Turn down the heat to low and stir in coconut milk, fish sauce, sugar or Splenda, mushrooms, shredded chicken, lime juice, and cracked pepper.

Simmer it for about 5 minutes without boiling to blend flavours and heat chicken through. Sprinkle with cilantro if required and enjoy the Thai chicken soup. This soup is healthy and perfect for any phase of diet.

Thai green seafood curry

Ingredients:

6-8 large sea scallops
8-10 fresh large tiger prawns
Handfuls of mussels or clams
2 whole kaffir lime leaves
An Assortment of Fish and Seafood
1 large fresh fillet salmon
1 large fresh fillet red snapper

Vegetables required:

1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks
1 green bell pepper, finely chopped into bite-size pieces
1 cup cherry or medium tomatoes cut into wedges
1 cup fresh basil

For green curry seafood sauce:

1 can good-quality coconut milk
1 tsp. tamarind paste or substitute juice of 1 lime
2 shallots, sliced or 1/2 cooking onion, sliced
3-4 garlic cloves
1 thumb-size piece galangal or sliced ginger
2 tbsp frozen prepared lemongrass
1-3 green chillies
1/2 tsp fenugreek seeds
1 tsp cinnamon
1/2 tsp turmeric
2 tsp cumin
2 tsp ground coriander
1 tbsp brown sugar
2 tbsp soya sauce
3 tbsp fish sauce
1 can pineapple chunks, drained or cut into cubes




How to prepare:

Make the curry sauce by placing half can coconut milk plus all other curry sauce ingredients in the food processor. Process well as to form a thick paste-like sauce. Than add the rest of the coconut milk and continue processing a few seconds to blend.

Taste test the sauce, and add more fish sauce until desired salt-level has been reached. Now pour sauce into a wok or deep frying pan and keep on stirring in the kaffir lime leaves. Set over medium-high heat until sauce begins to bubble up.

Add all the vegetables except the basil, and stir well. Reduce heat to medium-low. Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.

While vegetables are simmering, rinse and cut the fish into smaller segments. Rinse the shellfish in cold water and remove shells from prawns. Add the segments of fish and stir well to incorporate into the sauce. Cook for atleast 2 minutes.

Lastly, add the rest of the seafood plus the pineapple, and stir gently to incorporate. Cover and continue stirring ocassionally for about 2 more minutes.
Do a final taste test, adding more fish sauce if not salty enough. Enjoy the Thai green seafood curry with fresh basil leaves.

Thai chicken fried rice

Ingredients:

3-4 tbsp extra chicken stock for stir-frying
1 egg
3-4 green spring onions, sliced
Handful of fresh basil
3-4 tbsp oil for stir-frying
4 minced garlic cloves
1 shallot, finely chopped
5 kaffir lime leaves, snipped
6 cups cooked rice, (preferably several days old)
1 to 1+1/2 boneless chicken breasts, cut into very small pieces

For stir fry sauce:

1/2 tsp sugar
1/4 tsp white pepper
1 tsp Thai chilli sauce
4 tbsp chicken stock
3 tbsp fish sauce
1 tbsp soya sauce



Method:

Place cold rice in a large mixing bowl and drizzle over 1/2 to 1 tablespoon oil and mix it well with your fingers, making them individual grains. Set aside.
Now mix all stir-fry Sauce ingredients together in a cup and set aside.

Place 2 tablespoon oil in a large frying pan over medium-high heat. Add the garlic and shallot and stir-fry for almost 30 seconds till it releases fragrance.



Add the chicken and lime leaf strips and stir-fry again for about 3-4 minutes, or until chicken is cooked properly. When the pan becomes dry, add a little of the extra chicken stock, 1-2 tbsp at a time, to keep ingredients frying nicely.

As you push the ingredients to the sides of the wok or pan, drizzle a little oil into the center. Crack the egg into this space and quickly stir-fry to scramble it. When the egg is cooked, combine it with the other ingredients.

Now next you have to add the rice and pour over the stir-fry sauce. Stir-fry the rice together with the other ingredients. Continue stir-frying in this way until the rice gives a consistent color. After 5-7 minutes remove from heat.

Add the spring onion and toss well. You can add more fish sauce inplace of salt until desired flavor is reached. Take the basil leaves and place them in a pile on top of one another.

Roll them together and slice into thin strips. Sprinkle some over each portion of fried rice. If required you can also sprinkle over a little fresh-cut red chili or can serve the dish with Thai chilli sauce on the side. Enjoy the Thai chicken fried rice!!!!

Thai larb Gai

What you need:

3 tbsp roasted rice powder
2 tbsp ground Thai chilly
3 tbsp lime juice
2-3 tbsp fish sauce
1 lb ground chicken
2 tbsp sliced shallot
2 tbsp finely chopped spring onion
1/4 cup chopped mint leaves

For garnishing:

Fresh cabbage
Green beans
Parsley
Sliced radish
Cucumber sliced
Coriander leaves optional



Method:

Ground the chicken in the food processor. Cook the chicken with 2 tablespoons of lime juice in a pan over moderate heat. Stir until it is cooked. Than transfer the cooked chicken into medium mixing bowl.

Add the remaining ingredients, and mix them well. Taste and season as desired. You might want more or less ground chilly or fish sauce, etc. Serve the dish with fresh vegetables and warm, freshly-steamed sticky rice. Thai Larb Gai is ready to eat.

Chicken and Mango Satay

What do you need:

4 large chicken breast
Salt and pepper
2 mango, ripe but firm
30 to 35 bamboo skewers or cocktail toothpicks
Thai Kitchen Peanut Satay Sauce
Garnish with fresh mint leaves



How to make:

Bake or broil chicken breasts with a pinch of salt and pepper until fully cooked. Now cut into 30-35 x 1-inch sized pieces. Secondly peel mango and cut the flesh into same sized pieces.

On each skewer, place a mint leaf, with one piece of chicken and one piece of mango. Repeat this process with remaining mint, chicken and mango pieces and than place a small bowl of peanut satay sauce in the middle of a large plate.

Surround the bowl of sauce with the mini chicken and mango satay sticks. Enjoy the aromatic and exotic Thai chicken and mango satay which is a perfect appetizer.

Pad Thai

Ingredients:

1/2 lime
1 egg
4 tsp fish sauce
3 cloves minced garlic
1/2 tsp ground dried chilli pepper
Ground pepper
1 shallot, minced
2 tbsp sugar
2 tbsp tamarind
1/2 package Thai rice noodles
2 tbsp vegetable oil
1/2-1/4 lb shrimp (Optional)
1/2 banana flower (Optional)
1/3 cup tofu extra firm (Optional)
1-1/2 cup Chinese chives - green (Optional)
2 tbsp peanuts (Optional)
1-1/3 cup bean sprouts (optional)
1 tbsp preserved turnip



Method:

For 5-10 minutes soak the dry noodles in lukewarm water while preparing the other ingredients. Julienne tofu and cut into 1 inch long matchsticks. Cut up Chinese chives into 1 inch long pieces.

Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince the shallot and garlic together.

Use a wok and heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir all these ingredients until they turn brown.

Drain the noodles and add to the wok. Stir quickly to avoid sticking. Now add tamarind, sugar, fish sauce, chilli pepper and preserved turnip into the noodles and stir on high flame.

If your wok is not hot enough, turn up the heat. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Also add bean sprouts, chives. Stir a few more times. The noodles should be soft and tangled.

Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts as topping.

Chicken Basil

Ingredients:

1/2 lb ground chicken
1 tbsp garlic properly minced
3 tbsp fish sauce
2 tbsp vegetable oil
4-7 minced Thai chilli pepper
1 tbsp sugar
1-2 packages of holy basil





Method:

Let's start with mincing the garlic and chilli pepper together. Now start cleaning the gra-pow or chicken basil leaves. The leaves will automatically shrink when cooked and this dish's flavour comes mainly from the leaves.

Now next step is fry the garlic and chilli pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken into the garlic. Stirring it constantly. Keep on stirring until all the juice is gone.

Next step is to add sugar and fish sauce and then add Thai basil. Mix the leaves with meat for few minutes and then remove from the heat and put the Thai 'Chicken Basil' in the serving bowl with rice.

Thai Green Curry Chiken

Ingredients:

3 tbsp fish sauce
4 kaffir lime leaves
1/4 cup green curry paste
350 grams chicken breast or thigh, cut in equal pieces
1 1/4 cups coconut milk
1/4 cup thai basil leaves
2 long purple eggplants, cut into small pieces.
1/2 cup chicken stock
2 tsp palm sugar




Prepration:

Take a pan and boil the coconut milk. Cook the milk over medium heat and keep it stirring for 3 to 5 minutes. Add green curry paste. Continue to cook and stir until the mixture becomes dry. Put off the gas and pour the mixture into a larger pot.

Now add the chicken and stir it for 1-2 minutes, add fish sauce, sugar and keep stirring for another minute then add the eggplant with the remaining coconut milk and chicken stock. Cook this over medium heat until the chicken is cooked properly and eggplant becomes tender.

Add kaffir lime leaves and Thai basil and again bring all this to a boil. Remove from heat and season it and serve and enjoy!!!

Appetizer Meatballs

Ingredients:

2 tsp salt-or to taste
2 pounds ground beef
1 pound hot pork sausage
1 5oz can evaporated milk
2 cups old fashion oats.
1/2 tsp ground pepper
2 tsp chilli powder
1 tsp garlic powder
2 eggs
1/2 cup chopped onions

For the sauce:
2 cups ketchup
1 1/2 cups brown sugar-or to taste
1 tsp liquid smoke
1/2 tsp garlic powder
1/2 chopped onions
2 tsp salt-or to taste




Preparation:

Take a large bowl and mix all meatball ingredients together. Now shape them into 1 1/2 inch to 2 inches balls. Next step is that place them side by side in a 9" x 13" lightly greased baking dish. You can also use another baking dish if all of the meatballs will not fit.

Now combine sauce ingredients and pour over meatballs. Sauce recipe can also be doubled. Cover and bake the meatballs 350 degrees for 1 hour or until meatballs are no longer pink in the middle.

Serve over rice, garlic mashed potatoes, egg noodles or as appeitizers and enjoy !!!!

Thai Noodles With Chicken

Ingredients:

2 red pepper
2 spring onions
3 tbsp oil
3 tbsp sweet soy sauce
300 gram Chinese egg noodles
300 gram chicken fillets
1 tbsp oil
1 tbsp soya sauce




How To Make:

In a vessel bring water to boil and simmer the noodles for approx 10 minutes. Drain noodles and wash with cold water. Now slice the chicken and marinade with oil and soya sauce.

Cut broccoli into bite-size pieces and slice pepper. Now cut spring onions into 2 cm long pieces and heat oil in a wok or a pan. Add chicken and stir-fry continously until tender. Add broccoli and continue to stir-fry. Add onions and pepper and stir-fry for five minutes. Add noodles and stir. Season with soya sauce. Enjoy the Thai noodles with chicken...

Red Curry Chicken

Ingredients:

2 fresh red chillies diagonally sliced
1/2 cup Thai sweet basil leaves
2 tbsp fish sauce
1/4 tsp sea salt
1 1/2 tsp palm sugar
Thai sweet basil leaves for garnishing
1 lb boneless chicken breast
1 can bamboo shoots, sliced
3 tbsp red curry paste
2 cups coconut milk





Method:

Wash the chicken properly. After washing it slice the chicken diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots.

Pour 1 cup of coconut milk into a wok and bring it to a boil over medium high flame. Keep on stirring constantly. Add the curry paste, stir until red oil comes to the surface. After that add the chicken and saute until it turns white and is cooked through.

Now add the remaining coconut milk, follow with the bamboo shoots. Seasoning it with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with chillies, and sweet basil leaves. Turn off the gas. Pour the dish on a serving plate or bowl and garnish with sweet basil leaves before serving.

Lose yourself into the yummy taste of this Thai red curry chicken.

Thai Satay

Ingredients:

1/2 tsp turmeric
1 tsp sugar
1 lb pork
1 pinch ground pepper
1/2 tsp cumin
1/2 cup coconut milk
Bamboo skewer
1 tsp sweet condensed milk (Optional)




Method:

Soak bamboo skewers for half an hour to keep the ends from burning when being grilled. Slice the pork into thin strips that will fit onto the skewers. Ground cumin and black pepper and add cumin, black pepper, turmeric, sugar, sweet condensed milk and coconut milk to the sliced pork.

To coat the pork with the marinade mix the ingredients with the pork well. Marinade for half and hour or overnight. But for shorter marinade time, just coat all the seasonings into the sliced pork for a couple minutes.

Thread the pork onto the bamboo skewers. The 'Thai Satay' is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. Finally, grill and serve satay with peanut sauce and cucumber in vinegar.

You can barbecue the satay, or grill on an indoor grill, or you can also broil it in the oven or baking sheet. The satay will cook in 10 to 20 minutes if the pork slices are thin.

Beef Panang

Ingredients:

1 cup coconut milk
1 lb beef, properly sliced
2 tbsp sugar
4 kaffir lime leaves, sliced thinly
2 tbsp fish sauce
1 1/2 tbsp red curry paste





Method:

Pour half of the coconut milk in a pan over medium heat and bring it to a boil. Add curry paste and break it up to mix it with coconut milk. Stir it properly as to prevent it from sticking.

If required put the gas on lower heat. Simmer until red oil appears. Now add the beef and stir to mix the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk.

Let it cook on lower flame until the beef is tender and the liquid turns into thick sauce. Add water if the beef is still tough and let the liquid reduce.

Sprinkle the sliced kaffir lime leaves on top. Serve hot. Enjoy the delicious mouth watering Thai Beef Panang with rice.

Thai Coconut Ice-Cream

Ingredients:

1 1/4 cups heavy whip cream
3/4 cup sugar
2 3/4 cups coconut milk
2 large eggs




Method:


Take a saucepan and add the coconut milk, cream and sugar altogether and bring them to a boil. As soon as the boil comes remove from heat and let it cool.
Beat the eggs well in a separate bowl.

With the help of a small measuring cup, slowly add the coconut mixture to the eggs while constantly whisking the eggs. Don't add the hot coconut mixture too quickly, it will cripple the eggs.

Continue adding the coconut mixture until half of it is been added to the eggs. After that you can add the rest of the coconut mixture while whisking the eggs.

Now cool the mixture completely. Once cooled, chill in refrigerator. If you don't have an ice cream maker pour the chilled mixture into a small loaf pan and cover it with cling wrap and remove any air between the wrap and the mixture. Freeze for about two hours, until it starts to get firm throughout.

As soon as you are done with this, remove from freezer and mix with a spoon, then place the mixture into a food processor or blender and beat until smooth.
Pour it back into the pan and put the cling wrap back over the pan, again removing any air, and freeze several hours.

This Thai coconut ice cream sets up very hard. Lastly before serving the ice cream you can put it into the refrigerator so as to soften it a bit.

Thai Iced Coffee

Ingredients:

1 cup espresso, hot and brewed
Ice cubes or crushed ice
1 can sweetened condensed milk




Method:

Take a tall glass and fill it to the top with ice cubes. Now pour in the espresso as soon as brewed.
Top up the glass with condensed milk. Stir it well with a spoon to blend. Your Thai iced coffee is ready to serve. Enjoy !!!

Thai Cashew Chicken

Ingredients:

1/4 can cornstarch
1 tsp sugar
2 tsp salt
1 1/2 tbsp dry sherry
2 egg whites
1 1/4 can cashew nuts finely chopped
2 whole chicken breasts, remove the skin boned and thinly sliced
2 cans of peanut or vegetable oil




Method:

Take a small bowl and add cornstarch, salt, sugar and sherry altogether and mix well. In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture in the beaten egg. Stir this mixture gently until blended.

Place chopped cashews on plate. Dip the chicken slices into egg mixture and coat them with cashews. Place on waxed paper. Pour oil into wok and place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.

Heat oil over medium to medium-high flame until it reaches 375 degrees. Now drop 5 or 6 slices of chicken carefully into hot oil and fry for 2 to 3 minutes until it turns golden brown. Remove the chicken from oil and place on tempura rack to drain and keep warm. Enjoy the Thai Cashew Chicken and this makes about 32 appetizers.