Tuesday, August 23, 2011

Thanks for the Thai....

A neighborhood friend made a dish of homemade thai noodle salad for me.  Thai is my favorite kind of food and this one had great flavor.  I was really impressed.  I have been working really hard on my scrapbook gift (that I'll show you tomorrow) but I put this card together quickly for her.  I believe I got this image at Digi'swith AttitudeThe sentiment came from Scrappy  Mom's.

Tom Kha Gai
This is the best soup ever. I've made it several times and I'm never disappointed. It is very labor intensive (for me) but SOOOO worth it.  I get a lot of the ingredients at asian markets ("99 Ranch" in California).  I have printed the recipe below because I'm afraid one day the link will be gone but as of now... here it is:    Yes, it is an Emeril recipe but don't be discouraged.  I sure was but I just took my time and it came out wonderfully.  I actually changed up a few of the ingredients (took out the mushrooms).  The broth is just the best because of the coconut milk. Sweet and spicy.



  • 1/4 cup chopped fresh lemongrass, tough outer leaves removed
  • 2 tablespoons peeled and thinly sliced fresh ginger
  • 5 small Thai chiles, stemmed and lightly crushed
  • 4 Kaffir lime leaves, crushed
  • 3 cups shrimp stock or fish stock
  • 1 cup fresh shiitake mushrooms, sliced
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste
  • 1 pound medium shrimp, peeled and deveined
  • 1 1/2 cups coconut milk
  • 2 tablespoons finely chopped fresh cilantro
  • Salt
  • Steamed jasmine rice, accompaniment, recipe follows


In the center of a 6-inch square piece of cheesecloth, place the lemongrass, ginger, chilies and lime leaves. Draw up the sides to form a pouch and tie with kitchen twine.
In a large pot, combine the stock, mushrooms, fish sauce, and sachet in a large pot. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.
Remove from the heat and discard the sachet. Season, to taste, with salt or additional fish sauce. Serve with jasmine rice.

  • Steamed Jasmine Rice: Khao Suoy
  • 2 cups jasmine rice, other long-grain white rice can be substituted
  • 3 cups water
In a 2-quart saucepan, combine the rice and water and bring to a boil. Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes. Remove from the heat and let sit undisturbed for 10 minutes. Fluff with a fork before serving.

I also make a great Green Papaya Salad.  That one is super easy to make (just labor intensive shredding the green papaya, even with a cuisinart).


  1. Cute card! Love the angry birdie !!!
    The soup sounds YUM!! I love Thai flavours

  2. Cute card, always loved that image.

  3. This is an old "Digi Shack" image, actually...one of my faves, too. :) You did a great job with this adorable card.

    Another thing you can do with this image - duplicate it and flip the second one. Then it looks like two birds are pulling at opposite ends of the worm! Teehee!


This blog does not accept comments from Anonymous individuals.