“Meet other food
enthusiasts from around the world and share the fun of Thai cooking. While
wining and dining, listening to good music in a relaxed and clean environment.
Since the cooking school is on the beachfront you will also see, hear and feel
the harmony of the sea. Enjoy your time – you’re on holiday!”
It was such a fantastic experience! We learnt a great deal
about Thai ingredients before entering the kitchen and then got the chance to
cook 4 dishes. We were taught about the kind of ingredients we could use as
substitutes in our own countries. We also learned how to make curry pastes from
scratch and the difference between fresh and shop bought is spectacular. It was
a great social experience in a beautiful setting and I got the chance to create
a huge flame in a wok which I could definitely not do at home due to a very
sensitive fire alarm.
Since returning to
the UK, the one thing we have cooked a few times is Thai Soup. We have adapted
the original recipe that we learned but I thought it would be good to share the
recipe as it is very easy to make, relatively healthy and simple to adapt to
your taste. The hot and sour flavours are perfect for cold wintery days such as
today.
Thai cooking consists of the 3 S’s (sweet, sour and salty)
plus spice. The balance of these
flavours is not the same in every dish. This recipe contains all three and
certainly packs a punch. The first s you should taste is sour, the second sweet
and then the third salty. The recipe can
be adapted and made without coconut milk, using more stock instead for a
lighter soup (Like Tom Yum) and chicken can be substituted for prawns or
seafood. Of course, you can also adapt
the level of spice in your soup. Quick and easy, it is great for a quick meal
after work. I live in London and we are lucky as we have several Thai
Supermarkets local to us but many of the ingredients are available now in
regular supermarkets and you are also able to buy specific ingredients online.
Tom Kha Gai - Tangy
Coconut Soup with Fresh Thai Herbs and Chicken (Serves 4)
Ingredients
3 cups coconut milk
1 cup vegetable or chicken stock
12 slices galangal (This is not ginger)
3 stems lemongrass (‘Leave me’
way)
8 kaffir lime leaves
3 chicken breasts thinly sliced
4 Thai red onions or 1 medium red
onion finely sliced
3 birds eye chillies (‘Leave me’
way)
1 medium onion cut into 4 wedges
and then halved
4 tablespoons fish sauce
1 tablespoon sugar
1/3 teaspoon salt
3 tomatoes ( cut into 4 wedges
and deseeded)
2 spring onions cut into 5cm
pieces
4 tablespoons lime juice
Coriander leaves for garnish
How to make the soup
1. Firstly prepare your ingredients as the cooking
time is actually very short. Vegetables and herbs in Thai recipes are prepared
and chopped in such a way so that you can distinguish which you should eat and
which you should leave as they have just been included for flavour. The
ingredients on the left below are ‘leave me’ ( From the top, galangal, birds
eye chilli, lemon grass and kaffir lime leaf) and the ones on the right are ‘eat
me ( ginger, birds eye chilli, Thai onion and Kaffir lime leaf).
2. Pour coconut cream/milk and stock into a pot. Add
galangal, lemongrass, chill, kaffir lime leaves and Thai Red onion in ‘leave me
style’. This normally means that you would leave them bigger and bash to
release the flavour. Cover, bring to the boil and leave to simmer for 6
minutes.
3. Add chicken, onions, fish sauce, sugar and salt
and let simmer for 3 minutes.
4. Add tomatoes and simmer for 30 seconds. Adding
the tomatoes before will have the effect of a red t-shirt in a white wash so
always add near the end to keep your soup looking white.
5. Add the spring onions and then the final step is
to add the lime juice once you have turned off the heat. Adding lime before
this point can make it taste bitter. This is where the name ‘Time for lime’
came from.
6. Garnish with coriander before serving and then
enjoy!