Dayrecipe Food Community

We love Thai food.

This is my version of a popular soup, which, I have made very spicy.

My husband asks for this regularly.

All the flavors together create an unforgettable treat.

Serves: 4

INGREDIENTS:

• 1 – 2 tsp sesame oil, good quality
• 2 boneless, skinless chicken breasts
• 2 cans coconut milk (800 ml)
• 1 ½ cups chicken stock, good quality
• 1 stalk lemon grass, cut into large slices, easier to remove
• 4 kaffir lime leaves
• 1 – 2 tbsp fresh lime juice
• 1 – 1½ tbsp Mirin sauce
• 1 – 1½ tbsp Fish sauce
• 1 tsp Soya sauce
• 1 tbsp Sweet chilie sauce
• 1 tbsp Sambal Oelek chili paste
• 1 tbsp red curry paste
• 1 tbsp tamarind paste
• 1 tbsp chopped garlic
• 1 tbsp chopped shallots
• 1 thinly sliced green onion
• 2 fresh thai chillies, sliced into thirds, not seeded
• ½ jalapeno, thick slices, not seeded
• 1 inch piece fresh ginger, halved
• 1 large slice galangal
• 4 mushrooms, thinly sliced
• ½ red pepper, thinly sliced
• 3 – 5 tbsp Torbino brown sugar
• ¼ cup fresh Thai basil or cilantro thinly
  sliced (optional – garnish)

DIRECTIONS:

1. Saute the boneless, skinless chicken breasts in sesame oil, over medium high heat, until they are golden brown.
2. Remove the chicken from the pan, cool, slice thinly and put in refrigerator until needed.
3. To a pot add the coconut milk and chicken stock, mix well.
4. Add all the remaining ingredients, except for the garnish.
5. Allow to simmer for 15 minutes then add the chicken to the soup.
6. Now simmer for another 15 minutes, then pour the soup into bowls and garnish with Thai basil or cilantro.

TIPS:

1. It is easy to alter taste in this dish.
2. If it is too hot or spicy add sugar or lime juice, neutralize it too your personal taste.
3. The thai basil is spicier than the cilantro, but both work very well in this dish.

If you’ve never tried roasted cauliflower before, this dish will be a revelation.

Active time: 20 min Start to finish: 25 min

Makes 2 servings.

INGREDIENTS

• 1/2large head cauliflower,
• cut into 3/4-inch florets (about 4 cups)
• 4tablespoons olive oil
• 1/4cup chopped walnuts
• 1to 1 1/2 tablespoons freshlemon juice (to taste)
• 1/2teaspoon dijon mustard
• 2cups small watercress sprigs
• 1cup shredded radicchio

DIRECTIONS Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.

Meanwhile, cook nuts in remaining2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.

Stir together lemon juice andmustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt andpepper to taste, then toss to coat.

Makes 10 to 12 servings.

INGREDIENTS

• 3 tablespoons best quality red wine vinegar
• fine sea salt
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, finely minced
• 2 pounds new potatoes
• 1 small red onion, very thinly sliced
• 3/4 of a cup of cornichons (tiny french pickles), cut in thin
  rounds
• 1 bunch radishes, cut in small rounds
• 1/4 cup capers
• 4 large, hard-cooked eggs, diced

DIRECTIONS 1.In a large bowl, whisk together the red wine and salt, then whisk in
the olive oil. Add the garlic and whisk.

2.Steam the potatoes until they are tender through, about 20 minutes.
Remove them from the steamer and when they are cool enough to handle, peel
them and cut them into thick rounds.Transfer them to the vinaigrette,
toss, and let sit until the potatoes are cool through.

3.Add the remaining ingredients and toss. Season to taste with salt and
pepper, and toss again. Let sit for at least two hours before serving.

Makes 4 servings.

INGREDIENTS

• 4teaspoons olive oil, divided
• 4thin prosciutto slices, thinly sliced crosswisenonstick vegetable oil spray
• 20asparagus spears, trimmed
• 12-ounce piece parmesan cheese, shaved into strips1teaspoon salt
• 4large eggs
• 1tablespoon chopped fresh thyme

DIRECTIONS Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.

Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divideamong 4 plates. Cover to keep warm.

Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

Active time: 15 min Start to finish: 1 1/2 hr

Makes 1 cup.

INGREDIENTS

• 1garlic clove
• 2tablespoons olive oil
• 1/4teaspoon salt
• 1/4teaspoon black pepper
• 1cup toasted baguette crumbs

DIRECTIONS Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl and stir in oil, salt, and pepper. Add baguette crumbs and stir until combined well.