Thursday, December 31, 2009

Chicken Tortilla Soup


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

Chicken Tortilla Soup


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!!!

Monday, December 28, 2009

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

Thai Lemon Shrimp


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!!!!

Tuesday, December 15, 2009

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.

Thai Chicken Soup

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.

Monday, December 14, 2009

Thai green seafood curry


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

Thai green seafood curry

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.

Wednesday, December 9, 2009

Thai chicken fried rice


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

Thai chicken fried rice


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.

Thai chicken fried rice

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!!!!

Friday, December 4, 2009

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
Sliced radish
Cucumber sliced
Coriander leaves optional

Thai larb Gai


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.

Tuesday, December 1, 2009

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

Chicken and Mango

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.

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