Thai food recipes and cooking blog from authentic Thailand cook with instructions, photos, videos, and stories. Pad Thai, Tom Yum Goong, Tom Kha Gai, desserts and more!
300 g. soft bone from pig (ribs)
2 tbsp. stock powder
2 branches lemongrass (diagonally sliced) 2 tbsp. sliced galangal
1 handful kaffir lime leaves
1 liter water
3 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. dry chili powder
2 tbsp. sliced coriander and scallion
1 tbsp. sliced sawtooth coriander
1 crushed coriander root
1 handful beansprout (optional)
Cooking Instructions: (Video is at the bottom of this page)
1. Boil 1 liter of water. Once it is boiling, add stock powder, lemongrass, sliced galangal, kaffir lime leaves, coriander root.
2. Wait until it is boiling again. Then add soft bone from pig’s ribs.
3. Cook for 8-10 minutes with low heat. Let the lid open just a little bit, in case the water is leaking out when water gets too hot.
4. Now, turn off the fire. Scoop the soup and put it a a bowl. Add sliced coriander, scallion, sawtooth coriander, dry chili powder, fish sauce and lime juice.
5. Bean sprout is an optional when you want to have some veggies in your soup.
Remember to change the taste the way you like. I fight with mom all the time about the taste because mom doesn’t like it too sour but I like it super sour. If you don’t like soft bone then chicken, fish, mushroom can be used as substitution. I have never seen anywhere add seafood into this kind of soup though.
Again, for the stock powder I use, I choosed Rod Dee from Ajinomoto brand. This brand has 32% of MSG, if you allergic to it or doesn’t want to have it in your food, then you can look for a different one which I show in the photo. At the time when I shop for the ingredients, I couldn’t find the one without MSG. awe.. it seems like this recipe should be called MSG Spicy and Sour soup, doesn’t it?
Anyway, with or without MSG.. it is up to you.
Talking about the used of MSG in Thailand, I guarantee that all restaurant in Thailand use it in the food. Once you tell them “NO MSG PLEASE”, some restaurant get mad and scold at you. I once got scold from one restaurant for telling them no msg, they said “the food wouldn’t be any good without it”. hmmm… ok
You can’t avoid MSG if you are in Thailand, unless you cook by yourself at home.
1 cup pork, Choose soft bone and the rib about 600gram2 tbsp. sliced young galingale
1 group lemongrass (sliced 1 inch)
3 tbsp. cut red onion
5 kaffir lime leaves
5 crushed coriander roots
2 pickled garlic (sweet)
3 crystal sugar
7 tbsp. fish sauce
2 tsp. salt
3 tbsp. minced chicken breast
6 tbsp. lemon juice
3 tbsp. dried chili powder
3 tbsp. roasted and finely crushed uncooked rice
1/4 cup sliced scallion
1/4 cup sliced parsley
1/4 cup sweet basil
Cooking Instructions:
1. Clean the pork very well. Cut it to the bite size.
2. Add water to 1/2 of the pot. Boil the pork on medium heat until it’s boiling. After that use low heat and cook the pork for 1 hour or until the pork rib get soft.
3. While you are cooking the pork, in a different stove, use low fire to heat the pan. When the pan is hot, throw galingale, lemongrass, red onion, kaffir lime leaves and coriander root and roast.
4. Remove them from the pan when it has aromatic smell and crush them altogether.
How to make roasted and finely crushed uncooked rice is also the same. We just throw handful of uncooked rice into the hot pan and keep stirring. Wait until it gets yellow then remove and crush it with mortar.
5. Now get back to the boiling pot. Add the roasted and crushed galingale, lemongrass, red onion, kaffir lime leaves and coriander root and mix well.
6. Add pickle garlic (sweet), crystal sugar, salt, fish sauce and mix it very well.
7. Then, take 1/2 cup stock from boiling pot. Mix minced chicken into that stock and pour it back to the pot. Turn off the fire.
8. Add dried chili powder, roasted and crushed uncooked rice, scallion, coriander and sweet basil.
When you are ready to serve, add lemon juice in to the bowl. This way the heat will not destroy the taste and nice smell of the lemon.
1. Boil 2 cup of water with pork’s bone and radish. Add salt and cook for 30 minutes.
2. Put soy sauce, light soy sauce, pepper.
3. In a different pot boil the water. When it’s boiling, throw noodle cook for a few second then remove to
the bowl.
4. Put morning glory and bean sprouts. Count a quick 1-2-3 then remove to the bowl.
5. Mix fry garlic with pickled garlic. Put it over top of the noodle.
6. Adjust the meat balls on a side (cooked beef, pork or chicken are your choice)
7. Now, pour the soup in the bowl and sprinkle the scallion.
If you want it in brown soup, you should put 1 tbsp. of Chinese five-spice blend or Pae-lo powder, LOBO brand.
Easy isn’t it?
Someone asked me what kind of food that Thai people eat for breakfast. I don’t think we have the food pattern for breakfast. My family eats almost anything in the morning. Jasmine rice with fried egg or omelets with soy sauce are our first choice because it takes a short time to make. Kao Tom (rice soup), sticky rice and BBQ pork or kaoji are the kind of food I saw people sell in the early morning.
I think Thai people will eat any kinds of food for their breakfast.
At 4 or 5 am, in some family, they will wake up and prepare food to offer the monks, who will walk around the town about 5.30- 6.30am of everyday. The food we cooked to offer the monks based on what our passed away relatives liked to eat and we saved some of those food for the breakfast. That is for a special occasion though. (We offer food to the monks everyday, every full moon, yearly on their birthday, weekly on the day they were born depends on each family routine.)
Thai Food Recipe: ต้มจืดผักกาดดอง Tom Jued Puk Gard Dong
(Chinese Mustard Pickled Soup)
ต้มจืดผักกาดดอง Tom Jued Puk Gard Dong Chinese Mustard Pickled Soup
Prepare:
2 cups chicken breast (cut it thick)
3 cloves garlic
1 radish (optional)
1 tsp. black pepper
2 tbsp. soy sauce 2 tbsp. fish sauce
8 oz. pickled Chinese mustard
2 cups water
1/4 tsp. salt
Cooking Instruction:
1. Crush black pepper and garlic together lightly.
2. Mix chicken with crushed garlic and black pepper. Add soy sauce and leave it in the refrigerator for 20 minutes.
3. Take the chicken out. Boil 2 cups of water. Add salt, fish sauce and put the chicken.
4. Now, cook it for 8 minutes.
5. Add pickled Chinese mustard and cook for another 5 minutes.
6. The soup will taste sour and a little bit salty. Turn off the fire.
You will get a great taste from black pepper as it sticks on the chicken!
Thai Food Recipe: ต้มข่าไก่ Tom Kha Gai (Chicken soup w/Coconut milk)
Thai Food Recipe: ต้มข่าไก่ Tom Kha Gai
(Spicy Chicken, Coconut Milk and Galangal Soup)
Prepare:
2 cups Chicken breast (cut thick)
9 oz. coconut milk (you can use Chao Koh Brand)
1 cup straw mushroom (cut half) or any other kind of mushroom
1 lemongrass (cut diagonally then crushed lightly) 4-8 pieces baby galangal (thinly sliced)
3-4 kaffir lime leaves (rip off the hard part) 1 group coriander (cut 1 inch)
1 group scallion (cut 1 inch long)
4 crushed guinea-peppers
3 tbsp. fish sauce
1/2 tsp. salt
3-4 tbsp. fresh lemon juice
Cooking Instruction:
1. Boil coconut milk. Keep stirring. Wait until the coconut milk has its oil come out. Then add baby galangal, lemongrass. Mix it together.
2. When the soup boiling, put chicken breast. Cook for 8-10 minutes. Add peppers, fish sauce. Use medium heat.
3. Maximize the heat. Then add straw mushroom. Cook for 1-2 minute. Turn off the fire.
4. Dress with condensed milk, kaffir lime leaves, coriander and scallion. Add lemon juice. You should eat the soup right away after adding lemon juice because as the time pass the taste of lemon will change.
5. Serve with hot fragrant jasmine rice from Thailand.
If you don’t like soft bone then chicken, fish, mushroom can be used as substitution. I have never seen anywhere add seafood into this kind of soup though.
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