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Soups: Thai curry pumpkin

Thai curry soup

 

 

 

 

 

 

 

 

 

Not a traditional Thai soup but I love the combination.

Serves 4

1/2 leek

1 green shallot

2 carrots

1 celery stick

100g pumpkin

1tsp fish sauce

1tsp lemongrass

1kaffir lime leaf

1tsp thai red curry paste

1 chicken stock cube

enough water to cover ingredients

method:

chop all ingredients to 1cm cubes and place in soup maker

put lid on turn power on and press smooth let machine do its work

Soup: Tom Yum #1

I have had requested to remake this for study dinner from a couple of people. This is my original recipe from 2016

Tom Yum #1

 

 

 

 

 

 

 

 

 

 

Ingredients serves 20 ($0.90/serve)

3  cups free range chicken stock

5 slices galangal chopped

1 Tb lemongrass paste

4 kaffir lime leaves

200g mushrooms sliced

4 tomatoes chopped

2 large carrot

1 cup green beans

1 pk baby corn spears cut in half

3 Tb fish sauce

2 Tb Tom yum paste

2 Tb red curry paste

1lime juiced

* garnish: coriander and birds eye chilli and minty add as much as you like just before serving or serve

Method:

chop ingredients to same size not too small still want chunky vegetables

add all to pot except garnish

bring to boil then low simmer until vegetables are Just cooked through not mushy

taste adjust seasoning (if need be might need a bit more lime or fish sauce but don’t go overboard)

Serve with garnish.

 

This entry was posted on October 17, 2018, in Asian, Soup, Thai.

Thai: Pad Thai Gai

Pad Thai sauce in a jar and followed the recipe on side of jar. I omitted the egg, peanuts as I didn’t have any. I used BBQ chicken not prawns.  

Pad Thai gai

This entry was posted on September 1, 2018, in Asian, Thai.

Cook with hubby

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Broccoli

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Cauli

Beans

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Keralan curry fish