Thai Soup/Broth

ike

I'm looking for a nice quick recipe for a type of thai soup/broth. Obviously the quicker to prepare the better. Preferably something someone has prepared reqularly.

Thanks a lot!

Mr.Boots

YOu dont say if you would like a veg/chicken/fish based broth....
All are easy peasy...let me know and ill give you a recipe

ike

Without being too vague I'm not too concerned! How about one for Veg and another for Chicken based...

Mr.Boots

Ok...well a good start is a good stock....be it fish, veg, chicken or pork stock, most thai foods will include garlic, galangal(thai ginger), lemongrass, lime juice, kaffir lime leaves and skin amoung the ingredients.

in a saucepan with a little oil add,
3 cloves of garlic chopped
2 stems of lemon grass sliced
1 nob of galangal sliced
2 shallots chopped
a little fresh chilli if desired
Fry gently in the saucepan before adding 2 mugs of stock, simmer for 20 minutes
Now you can add chicken/fish/tofu or whatever you want
to season add,
a couple of kaffir lime leaves
Juice of 2 limes
4 or 5tblsp fish sauce
11/2tblsp cane sugar (or normal sugar)
handfull of fresh corriander roughly chopped
small handfull of fresh basil roughly chopped

If you like you can substitute half the stock for coconut milk.
good luck.

Mr Magnolia

My fav:

Ingredients:

1 Onion
1 clove of garlic
1 stick of lemon grass
1 tin of coconut milk
1.5ltrs water
1 chicken bullion
2 tablespoons of madras curry paste
1 tablespoon of sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
4 small chicken breasts
Noodles (to taste).





Method:

1. Fry off finely chopped onion, garlic and whole lemon grass stick.
2. Add coconut milk, water and bullion, bring to boil.
3. In a separate bowl, mix curry paste, soy sauce, fish sauce and sugar.
4. Add above mixture to pot, simmer for 10 mins then remove whole lemon grass.
5. Add cooked diced chicken, bring back to boil/simmer.
6. At the last minute add cooked, cut noodles and serve

ike

Much Obliged Gents...

The Hill Billy

Just saw this thread after I posted a recipe for something similar for DesF in the "Here's what I had for dinner..." thread. Linky.

Minder

Tom Yum soup

Ingredients
1 litre/2 pints chicken stock
6 sticks lemongrass, lightly crushed
4oz fresh galangal, peeled and sliced
1 400g can straw mushrooms
6 kaffir lime leaves
1 lime squeezed
3 tbsp tamarind paste
3 red chillies, thinly sliced
3fl oz fish sauce (nam pla), or to taste
3oz palm sugar
30 raw tiger prawns, shelled, gutted and butterflied
Optional to serve
1 small bunch fresh coriander, leaves
lime wedges

Bring the stock to the boil - add the aromatics - the lemongrass, kaffir lime leaves and galangal. Keep these in large pieces, they are not eaten but included to give flavour. Simmer for 10 minutes.

Add all the other ingredients and allow the prawns to cook for a couple of minutes. Taste and adjust the flavour by adding more lime juice or fish sauce as needed. Serve

kev22185

Where would be the best place to get kaffir leaves? I've looked in a couple of the big supermarkets but no look. Am I looking in the wrong area of the tesco's/superquinn or would they not stock it.

The Hill Billy

An asian supermarket would be your best bet.
You can buy a bag of them & freeze what you don't need to use immediately.

kev22185

Thanks HB.

Minder

kev22185 wrote: »

Where would be the best place to get kaffir leaves? I've looked in a couple of the big supermarkets but no look. Am I looking in the wrong area of the tesco's/superquinn or would they not stock it.

As HB said, asian supermarkets are your best bet. Kaffir lime leaves freeze really well and will keep for months. The will eventually get freezer burn and sometimes they are not as aromatic as the fresh if they have been in the freezer for ages.

The other alternative is to buy a plant. They are becoming increasingly common in nurseries and are easy to keep as house plants.

How Strange

Yum, I love tom yam soup.

this is my recipe for making the stock for any thai soup
1 chicken carcass (beef, pork or fish bones will do if you prefer)
3 sticks of celery
2 onions chopped large
1 tablespoon of chopped ginger
Handful of kaffir lime leaves
Handful of coriander roughly chopped.

Fill a saucepan with enough water so the carcass is covered. Boil it all up and then let it simmer for an hour.

Sieve it a few times to get the broth as clear as possible. Let it cool down and skim off any fat that has collected on top.

You can freeze this and take it out whenever you want to make your thai soup.

Minder

How Strange wrote: »

Sieve it a few times to get the broth as clear as possible. Let it cool down and skim off any fat that has collected on top.

Heston Bloominhell has a method for clarifying any stock that contains gelatine. No need to skim or strain. The stock is frozen, then thawed out through a sheet of muslin. That collects all the solids and apparently leaves a crystal clear broth. Haven't tried it yet, but it looks interesting.

Thai roasted chilli paste is excellent in Tom Yum soup.

5530100297.jpg

Mae Pranom brand is about the best there is, but it is as rare as rocking horse s**t outside thailand.