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Tom Yum Soup

Tom Yum Soup
INGREDIENTS
1/2 lbs shrimp
BROTH
4 cups of water
1/2 tsp chicken bullion 
1 stalk lemongrass
5 slices of galangal (or 3 slices of ginger)
rind of half a lime
2-3 Thai birdseye chilis 
5 garlic cloves
For the Soup
1/2 cup oyster mushrooms
1 tomato, wedged
1/2 white onion sliced 
1 tsp sugar (or to taste)
3 tbsp fish sauce
juice of 1-2 limes
1 tsp tamarind paste
cilantro / scallions for garnish
1. Cut lemongrass into 2″ pieces and remove outer layers.  Take lemongrass, galangal, lime rinds, birdseye chilis, and garlic cloves and smash with hammer.  Add to medium pot.
2. Peel shrimp and take shells (and heads if available) and add into medium pot.  Add 4 cups of water with the bullion, lemongrass, galangal, lime rinds, birdseye chilis, and garlic cloves.  Bring to boil and simmer for at least 10 minutes. Strain out ingredients through a fine mesh strainer into a bowl.  Transfer broth back to pot. 
3. Bring broth to a boil and add shrimp.  Cook for 2 minutes. 
4. Add oyster mushrooms, onions, and tomato to pot and cook for another minute.  
5.  Add fish sauce, sugar, lime juice, tamarind paste.  Adjust each to your taste. 
6.  Serve soup hot in bowls with cilantro and scallions (and chilis if you like).  

Tom Yum Soup

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Thai Basil Chicken

Thai Basil Chicken

INGREDIENTS

1 lb boneless chicken thighs, cut into bite sized pieces
2 green onions cut into 2″ lengths
1-1.5 cups Thai basil leaves, loosely packed
6 garlic cloves, minced
2 birds eye chilis chopped
2 tbsp neutral oil (I used Peanut)

SAUCE

1 tbsp oyster sauce
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/4 cup water

  1. Combine sauce ingredients, mix, and set aside. 
  2. This is a very fast cooking time, be quick. Heat oil in pan over high heat and add garlic and chili.  Cook for 10-20 seconds. 
  3. Add the scallion whites and chicken. Cook for a couple minutes until chicken no longer looks pink. 
  4. Add sauce and cook until sauce reduces to a silky, glossy consistency. It should coat the back of a spoon but slide off easily.  
  5. Toss green part of green onions into pan as well as the basil leaves.  Stir until wilted and turn off the heat. 
  6. Serve with hot rice.  Save some fresh basil, finely chopped scallions, and maybe some sesame seeds for garnish.  

 

Thai Basil Chicken