Thai Cooking Class

Tom Yam Kung
( Sour and Spricy shrimps soup )

Ingredients
10 medium prawns, 2 lemon grass, 5 kaffir lime leaves, 200 g straw mushrooms, 4 cups chicken stock, 1 cup fresh milk, 7 red bird's-eye chilies, 3 tablespoons roasted chili paste, 2 tablespoons tamaind juice, 2-3 tablespoons each of fish sauce and lime juice

Preparations

1. Clean the prawns, split along lengh-side bodies.
2. Bruise and pound lemon grass, chop into the medium pieces. Split the mushrooms.
    Tear the kaffir lime leaves into small pieces.
3. Put the lemon grass, kaffir lime leaves into boiled stock, simmer for 3 minutes.
    Add the prawns, mushrooms and simmer until the prawns cooked.
4. Add the roasted chili paste, tamarind juice, fish sauce, lime juice, fresh milk to taste.
    The soup should be spicy sour and little salty. Garnish with the coriander leaves.

 

Special Dishes

1. Tom Yam Kung (Sour and spicy shrimps soup)
2. Geang Keaw wan Kai (Chicken with green curry)
3. Pad Tai (Fried noodle Thai style)
4. Pad Bai Kaprow Kai (Fried chicken with holy basil)
5. Greang Pet Ped Yang (Roasted duck red curry)
6. Tom Kha Kai  (Chicken boiled with galangal in coconut milk)
7. Yam Moo Yang (Barbecued pork salad)
8. Steh Moo-Kai (Pork or chicken barbecued with - woodes sticks)
9. Kai Pad Med Mamuang (Spicy fried cashews nut with chicken)
10.Pha-Naeng Moo (Pork curried in sweet peanut sauce)

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Contact: Similana Resort 4/7 moo 1 kuk-kak, Takuapa Phang-nga 82190
Tel : 6676-428-970-999, 6676-420-166-7 Fax: 6676-420-169

Bangkok office: 11/30 Srinakarin road Bangkapi, BKK 10240, Thailand
Tel:(662)379-4586,379-4560,731-6889 Fax: (662)731-6844
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