Tom Kai - Thai Coconut Soup

Kata Thai Cooking - Kata Beach, Phuket

Kata Thai Cooking School

Tom Kai - Thai Coconut Soup

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Servers: 3 (Entrée sized)


Ingredients:

• 1 can 330ml - Coconut Milk
• 1 or 2 sticks - Lemon Grass
• 3 - Kaffir Lime Leaves
• 6 to 8 thin slices - Galangal
• 2 to 4 - Thai Chillies (depends on strength)
• 1/3 Cup - Sliced Mushrooms
• 4 - Grape Tomatoes halved- (a normal tomato cut into wedges can be used)
• 3 - Shallots
• 1/2 TSP - Salt
• 2 or 3 - Thai Fish Sauce
• 1/2 Cup - Water
• 100g - Either Tofu, Chicken, Pork, Prawn, Squid
• Garnish 1 per serving Segment - Lime (or Lemon)
• Garnish 1 per serving Sprig - Coriander

Steps:
Preparation:-

Bash 1 or 2 sticks of Lemon Grass.
Cut Galangal into 6 or 8 slices and slice the Shallots
Slice mushrooms to make about 1/3 cup.
Cut grape tomatoes into half or if a normal tomatoe cut into wedges.

Dice the Thai chillies.

Boil 1/2 cup of water and 1 can 330ml of coconut milk.
Add based Lemon Grass, cut shallots, sliced Galangal, diced Thai Chillies and sliced mushrooms.
Boil for a few minutes and add the 2 or 3 tablespoons of Thai Fish Sauce, salt and put in the 100g "meat" (Either Tofu, Chicken, Pork, Prawn, Squid) with the tomatoes.
Once "Meat" is cooked put the soup in a serving bowl.

Serve with a wedge of Lime and a sprig of Coriander

Banh Xeo - Country Pancake

Coconut Tour - Hoi An

Vietnamese Cooking School

Banh Xeo - Country Pancake

Serves: 3


Ingredients

• 100g - Rice Flour

• 75ml - Water

• 8 - Straw Mushroom Sliced / Diced

• Pinch - Turmeric

• 1 - Egg Yolk

• 1 - Spring Onion

• 2 tsp - Chicken Stock Powder

• 100g - Small Sliced Pork (if cooked cut out cooking step)

• 100g - Prawns (if cooked cut out cooking step)

• 100g - Bean Sprouts

• 1tbsp - Vegetable Oil

• Vietnamese Rice Paper

• Cucumber

• Mustard leaves.

• Lettuce

• Mint

• Holy Basil

• Vietnamese Coriander

• Spring Onion

• 4 tbsp - Lemon Juice

• 2 tbsp - Sugar (4tbsp with Vietnamese Sugar)

• 1 tbsp - Thai Fish Sauce (4 tbsp with Vietnamese Fish Sauce)

• 1 tbsp - Garlic

• 1 tbsp - Chili

Steps:-
Batter
Making the pancakes
Herb Bundle
Create a pancake
Dipping Sauce - Sweet and Sour
Eating:-



Add water to flour and mix - leave to soak for an hour.
Consistency should be like double cream (we found we needed to add more water with UK rice flour).
After an hour - pour surface excess water away.

Mix into batter the yolk, mushrooms and spring onions.
Put the tbsp of Vegetable oil into a small frying pan (10-15cm) and cook.
Add ladel of mixture and roll frying pan to cover the bottom with a thin layer.
On one half cover with bean sprouts.
Cover and cook for a minute or two.
Fold over the half without the bean-sprouts on.
Put on a plate and repeat process until all batter/prawns/pork is used.

Slice cucumber in long thin strips.
Mustard leaves.
Lettuce
Mint
Holy Basil
Vietnamese Coriander
Spring Onion

Cut pancakes in half.
Check rice paper - some need dipping on hot water first.
Dip whole of rice paper in hot water.
Put half a pancake on one end of the rice paper
Put a good hand bundle of mix herbs ontop of the pancake.
Now roll the pancake tucking herbs/pancake underneath.
You should end up with a cigar shape.
Repeat the above for all pancakes.

4 tbsp - Lemon Juice
2 tbsp - Sugar (4tbsp with Vietnamese Sugar)
1 tbsp - Thai Fish Sauce (4 tbsp with Vietnamese Fish Sauce)
1 tbsp - Garlic
1 tbsp - Chili
Mix all together, use water and/or more lemon juice to weaken

Dip cigar roll into dipping sauce and eat.
Repeat until all eaten :-)