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!
This recipe made of my favorite aromatic rice paddy plant or Finger grass. I’ve got a guarantee from my husband that it has a nice taste. Easy to prepare! Here’s the ingredients for 2 servings.
Prepare:
1 whole fish (clean and , you may use tilapia or snapper- fish with soft and fatty meat will taste the best on this recipe)
1 big tbsp. stock powder see picture below of which kind to use. If you can’t find it, add 2 tbsp of light soy sauce.
5-6 cups or 1/2 liter of water
Finger grass as much as you like
10 chili (sliced or crushed) change the mount if you don’t like spicy.
1 handful cut scallion
1 handful sliced galangal
1 handful sliced lemongrass
1 handful shallot
1/2 cup fermented fish juice
1/2 cup lime juice
fish sauce
Cooking Instructions:
1. Boil 1/2 liter of water on maximum heat. Add chili, crushed shallots, galangal, lemongrass, stock powder. Shut the lid and wait until it’s boiling.
2. When it’s boiling, add the fish and fermented fish sauce. Cook the fish until it’s done- 10 minutes approximately.
3. Add finger grass and scallion. Quickly mix it and turn the stove off.
4. Now in a small bowl, add 3 tbsp lime juice and 2 tbsp fish sauce. Pour the soup in the bowl and check the taste the way you like. It should have the balance of 3 tastes- sourness, saltiness and spiciness.
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.
5 pieces thin sliced galangal (2mm)
10 Kaffir lime leaves
2 lemongrass (cut into 7cm long and crush them roughly)
1 handful of small red (purple) onions
8 cloves garlic
10-15 dried red chili peppers (this amount could burn your lips)
1 cup sliced scallion (1inch long)
fermented fish sauce (pla rah) – I think you can find the juice that is ready to use?
2 tbsp. fish sauce
7 crushed galingale (click here to see Galingale image)
2 cups fish meat (cooked and crushed) don’t forget to pick out the bones it could be any kind of fish, but I think Tilapia is the best.
white rice noodle (Khanom Jeen) as much as you want to eat.
fish balls (2 cups)
1 tsp. sugar
1 handful sweet basil
dill (cut 1.5 inch long) as much as you like
Side vegetables:
pickled Chinese cabbage
normal cabbage
cucumber
long beans
bean sprouts
dill (cut 1.5 inch long) as much as you like
Instructions:
1. Mash red onion, garlic, 2 pieces galangal, 5 dried chili pepper altogether.
2. In boiling water, add 3 pieces galangal, stuff we have from number 1, Kaffir lime leaves, crushed galingale and the rest of dried red chili peppers. Wait until it is boiling again.
3. Now, add fermented fish sauce, fish sauce, sugar, fish balls, sweet basil, scallion and dill. Wait until it is boiling again then turn off the fire.
The trick is to start with adding small amount of fermented fish sauce. Add more if the test is not right yet. Keep adding little by little until you get the right test. I dare not putting the amount as I didn’t say how much water you should boil in the pot. I usually add half of the pot.
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.)
Prepare:
1 cup shrimp (big size, cut, de-veined)
1 cup tamarind juice (non-dried tamarind+hot water)
1 cup Leguminosae (see picture below) 2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water
Paste:
1 whole fish (meduim size)
7 dried red chili peppers (throw away the seed)
3 galingale
5 red onions
1 tbsp. shrimp paste
Cooking Instruction:
1. Beat the egg. Add fish sauce and cha om in it. Mix well.
2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.
3. Now cut the egg into small square pieces.
4. Next, ground all the paste ingredients together.
5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.
6. In the pot, boil the water and add the paste. Until it’s boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.
7. Add shrimp and cook for 1 minute.
8. In a bowl, prepare fried egg and grached. Pour hot soup with shrimp. This way will make the vegetable cruchy.
You may add carrot, radish, galum dok, pak gad kao and kinds of vegetable that you like.
Remember to boil some vegetables that take time to cook. For example, carrot papaya and radish.
In the picture, I was too lazy to peel the shell. As the result, we got smelly soup and no one ate the shrimp. haha
Prepare:
1/2 pound chicken breast
1 cup straw mushrooms 1 cup water 1 lemon grass (cut 2 inches) 4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice 1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)
Cooking Instructions
1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.
2. Put chicken in boiling water and cook for 10 minutes.
3. Add mushroom chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
4. Put Chinese celery, kaffir lime leaves and coriander.
For presentation you can garnish with coriander and red chili pepper. Thai people usually eat this with a bowl of rice. They take a spoonful of soup and mix it with their rice or a spoon of rice and dip it into their TOM YUM soup. There are many kinds of Tom Yum Soup – just exchange shrimp, squid, or even pork for the chicken. Enjoy, this is one of Thailand’s favorite dishes.
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!
5 peppers
5 red onions (lightly pounded)
3 garlic
1/2 cup lemongrass cut finely
1 and 1/2 cup pork
1 cup pumpkin (cut small)
3 eggplants (cut 4 each)
1 cup parsley
1 group scallion
1/2 cup basil
1 tsp. salt
2 tbsp. fish sauce
4 tbsp fermented fish juice (Blarah)
2 tbsp. roasted uncooked rice
2 cup water
Cooking Instructions:
1. Pound the peppers, lemongrass and garlic together. Mix with red onion when finished.
2. Boil 2 cups of water. then put the paste from number 1 in boiling water.
3. Add salt, pork, pumpkin and cook for 10 minutes.
4. Put eggplant, fish sauce, Blarah, and cook for another 2 minutes.
5. Now, add parsley, scallion, basil, and roasted uncooked rice then turn off the fire.
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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