| Instructions Put the peelings in a pan with the water and bring to a boil. Strain the stock, discarding the peelings. Bring the stock back to a boil and add lemongrass, kaffir lime leaves, shallots, garlic, galang gha, and bring to a boil. Then add the mushrooms and bring back to a boil. Add the tomatoes, chilies and fish sauce. Cook gently for 2 minutes, add the prawns and reheat to a boil. When the prawns are cooked turn off the heat and stir in lime juice and corriander. Add more fish sauce to suit your taste. |
| Chicken in coconut milk soup <Tom kha Gai > |
| Instructions Bring the coconut milk to a boil and add the chilies and ginza (or galang gha) and lemongrass. Then add the chicken and mushrooms and let simmer for about 5 minutes until the chicken is cooked. Then add the fish sauce and kaffir lime leaves and bring back to a boil. Turn off the heat and stir in the lime juice and spring onion, corriander, and add more fish sauce and lime juice to suit your taste. |
| Ingredients 9 oz. Chicken breast - sliced. 3 cups coconut milk. 2 cups straw mushrooms - cut in half. 5 thin slices of ginza or galang gha - cut in half. 2 stalks of lemongrass - lower 1/3 of stalk only, sliced into 3 cm. pieces. Fish sauce - 2 Tbsp. 3 kaffir lime leaves - torn into pieces discarding the stem. Lemon juice - 2 Tbsp. Corriander - chopped. Chili, 3 small fresh - crushed. Spring onion - chopped. |
| Hot and sour prawn <Tom yum Goong > |
| Ingredients 10 oz. of prawns - washed, peeled, and deveined. Keep the peelings. 3 cups of water. 2 stalks of lemongrass - lower 1/3 of stalk only, sliced into 3 cm. pieces. 5 kaffir lime leaves - torn into pieces discarding the stem. 3 shallots - sliced. 3 cloves of garlic - crushed. 2 tomatos - each one cut into 8 pieces. 5 thin slices of galang gha - skin removed 10 oz. straw mushrooms - cut in half. 20 small, green chilies - cut in half lengthways. Fish sauce - 3 Tbsp. Lime juice - 2 Tbsp. Corriander- chopped. |
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