Thai Recipe: Tom Yam or Hot-and-Sour Prawn Soup

Thai Recipe: Tom Yam or Hot-and-Sour Prawn Soup
from The Oriental Cookbook, 50 recipes with 50 color photos on 5 countries recipes 109 pages 6inch x 8 inch


Tom Yam or Hot-and-Sour Soup



Ingredients:

500g fresh king prawns
4 cups chicken stock or water
8 oz can straw mushrooms
3 lemon grass stalks bruise
10 kaffir lime leaves
3 tbsp fish sauce
1/2 cup lime juice
2 tbsp chopped spring unions
1 tbsp fresh coriander leaves
2 red chilies chopped

Method:
1. Clean and devein the prawns. Can boil the prawn shells as stock.
2. Can use chicken or prawn stock nd add lemon grass stalks and lime leaves and simmer for 10 min until fragrant.
3. Strain the stock and return to the saucepan and reheat.
4. Add the mushrooms, prawns and cook for 5 min until the prawns turn pink.
5. Add the fish sauce, lime juice, spring onion, coriander, chili and remaining lime leaves.
6. Serve hot.with white fragrant rice.

Serves 6
Preparation time: 10 min
Cooking time: 15 min

Copyright (c)2002 SpecialAsianFood.com All Rights Resrved

Sophia Lim
Author-Founder
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Thai Recipe: Thai Pineapple Rice

Thai Recipe:  Thai Pineapple Rice
Recipe from The Oriental Cookbook, 50 color photos 5 countries recipes 109 pages 6inch x 8 inch ISBN: 981-04-7529-2


Thai Pineapple Rice

Ingredients:
1/2 pineapple
4 bowls cooked rice
1 pc Chinese sausage sliced/pork floss
100g peeled prawns
100g ham sliced
2 mushrooms sliced
1 tbsp sliced shallot
1 tbsp tumeric powder
2 tbsp cooking oil
1 tbsp light soya sauce
1/2 tsp salt
Pepper to taste

Method:
1. Brush clean under the water the pineapple husk. Cut the pineapple into half and scoop out the flesh and dice.
2. Peel the prawn, slice sausage, ham, mushroom, shallot and set aside.
3. Heat the frying pan and fry the shallot, sausage, prawn, ham, mushroom for 5 min until fragrant.
4. Add rice, diced pineapple, tumeric powder, salt, pepper and stir-fry till well mixed with some port floss and fry for another 5 min.
5. You can dish some of the fried rice into the hollowed pineapple or you can dish the rice on to the plate and garnish with pork floss and red chili.
6. Serve hot.

Serves 4
Preparation time: 15 min
Cooking time: 10 min

Copyright (c) 2002 SpecialAsianFood.com All Rights Reserved

Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim

Submit your email to my blog http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
and join as a Free Member of the Group. You can also join the below network.