Tuesday we are having Thai! When was the last time we went Bangkok? long long time ago. Since we are having rice, I prepared Tom Yum Soup with Yong Tau Foo treasures, Thai Basil Chicken and store-bought Thai Fish Cake and Seaweed Chicken.
I use this paste for my tom yum soup or sometimes I used Dancing Chef Brand.
ps: This photo was taken from the net.
For the tom yum soup, I do not have a specific recipe as I depend on what is in my fridge. So my tom yum won't taste the same twice hahahah ... Is that a good thing or a bad thing? I don't know lah.
Tom Yum Soup
Ingredients:
A few pieces of kafir lime leaves
A few Thai basil leaves
1 sliced onion
1 bashed lemongrass
5 chopped chilli padi
1 tom yum cube
1 pack tom yum paste
1 tbsp fish sauce
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Put whatever you like in your soup. Mine was:
Yong Tau Foo treasures
crab sticks
chopped chicken breast
1L water
Method:
I boiled my ingredients but you can choose to fry lah cos I'm avoiding using of oil.
Pour 1L of water in a pot. Add in lime leaves, lemongrass, chillies, onion.
Once boil, add paste and cube.
Add all the meat and stuff bring it to boil and add a tbsp of fish sauce.
When the soup boil vigorously, add a handful of thai basil and of the heat.
Thai Basil Chicken
Ingredients:
10 oz boneless and skinless chicken thighs or chicken breast (ground)
4 cloves garlic (finely chopped)
2 shallots (finely chopped)
1 1/4 tablespoons fish sauce
1 teaspoon palm sugar
1/2 teaspoon kecap manis (sweet soy sauce)
1 big bunch of Thai basil leaves (stems removed)
6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers
2 dashes ground white pepper
2 tablespoons oil
Method:
Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.
Cook’s Notes:
If you love Thai food, you should check out authentic and popular Thai recipes on Rasa Malaysia.
You can also serve this spicy basil chicken as lettuce wraps, it tastes great with fresh lettuce and Thai sweet chili sauce.
Kār prung xāh̄ār thī̀ mī khwām s̄uk̄h
