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.





 Amuse-bouche:
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.

 

Ingredients

  • 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

Directions

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).

3 comments:

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

    ReplyDelete
  2. Cute card, always loved that image.

    ReplyDelete
  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!

    ReplyDelete

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