Thai recipes - tried and true

[tbb113]

We went out for Thai food tonight...

Anybody have a tried and true recipe for Tom Ka and/or Thai Iced Tea?

[jjsooner73]

Originally posted by tbb113
We went out for Thai food tonight...

Anybody have a tried and true recipe for Tom Ka and/or Thai Iced Tea?

TOm Ka? I have a recipe for Tom Kha Gai soup that is incredible. Or is Tom Ka something different?

[tbb113]

Same thing. Just spelled differently....

From their menu

Tom Ka (Coconut Milk Soup) * (per person) 3.50
With lemon grass, mushrooms, lime juice.
Choice of: vegetarian, chicken, prawns, or seafood

[jjsooner73]

A girl I once knew was a big Thai fan. She swore this was better than any soup she'd had in a restaurant. We had it for supper club our first time we met, and have had it one other time. I need to make it again!
According to the same friend, the Chili Tamarind Paste, in the last recipe, is an absolutely essential ingredient. It's a bit time consuming to make, but makes plenty and keeps in your fridge for quite a while. Once that is made, the soup itself is easy.
Here is the book the recipes came from: True Thai by Victor Sodsook (http://www.amazon.com/exec/obidos/ASIN/0688099173/classiclitera-20/102-7715127-8241710?dev-t=D3E49ECS9E0KO%26camp=2025%26link_code=xm2)



* Exported from MasterCook *

Tom Ka Gai Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken stock
8 large slices ginger root slices -- or galanga
1 large stalk lemon grass -- cut into 2" pieces
12 Kaffir lime leaves
23 ounces Coconut Milk -- 2 cans
1 pound boneless skinless chicken breast -- cut into bite-sized pieces
2 tablespoons Chili Tamarind Paste -- essential ingredient!
1/4 cup lemon juice
2 1/2 tablespoons fish sauce -- or soy sauce
1/2 pound sliced mushrooms
5 small Thai chilis -- stemmed and lightly crushed


Put the stock, ginger and lemon grass in a soup pot. If using Kaffir limes leaves, tear each leaf in half and add to the pot. Gradually bring the stock to a boil over medium heat. Boil for 1 minute, stir in the coconut milk, and return to a boil. Stir in the chicken and return to a boil. Add the chili tamarind paste, lemon juice, sugar, and fish sauce. Stir until the chili tamarind paste and sugar are dissolved and blended. Add the mushrooms and simmer until tender,
about 1 minute. Float the chilis on top and turn off the heat.

Cuisine:
"Thai"
Source:
""True Thai" Cookbook"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 509 Calories; 33g Fat (59.5% calories from fat); 20g Protein; 30g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 1149mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 22 1/2 Fat; 1 Other Carbohydrates.



* Exported from MasterCook *

Chili Tamarind Paste

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried shrimp
1/4 cup vegetable oil
1/3 cup garlic -- sliced
1 cup shallots -- sliced
12 small dried japanese chilis
3 tablespoons tamarind sauce -- (Liquid Concentrate)
3 tablespoons brown sugar
1 tablespoon fish sauce
Additional 1 1/2 cup oil for frying

Put the dried shrimp in a small bowl and add water to cover. Swish around a few times for a brief rinsing, then drain. Set aside.

Pour 1 and 1/2 cups of the oil into a wok or heavy saucepan set over medium-high heat and bring the oil to 360 degrees F. Add the garlic and cook until golden brown, about 1 minute. Remove with wire skimmer or slotted spoon to a bowl lined with paper towels.

Return the oil to 360 degrees F and fry shallots, stirring often, for about 2-3 minutes. Add them to the bowl of garlic. Fry the shrimp, stirring occasionally, for 1 minute. Add them to the bowl.

Fry the chilis until they darken and become brittle, about 30 seconds. Add them to the bowl of fried ingredients.

Transfer the fried ingredients to a blender or the bowl of a food processor fitted with a metal blade. Add the remaining 1/4 cup oil and the tamarind sauce and blend until a moist, nearly smooth paste forms. Stop occasionally to scape down the sides of the blender or work bowl.

Transfer the chili paste to a small, deep skillet or saucepan and set over medium heat. Add the sugar and fish sauce and cook, stirring occasionally, until the color deepens to a rich dark brown, about 5-8 minutes. Remove from heat and cool to room temperature.

Transfer the chili paste to a glass jar with a tight fitting lid. It will keep for about 3 months in the refrigerator.

Cuisine:
"Thai"
Source:
""True Thai" Cookbook"

[Eatwell]

ooooh.... I LOVE Thai iced tea. I'd be interested to see if anyone has a tried and true recipe as well. I tried a recipe once that while not bad, wasn't quite right either. I found that my local grocery store (a Wegmans) carries small bottles of Thai iced tea that tastes just like what they serve in the restaurants.