Sie sind auf Seite 1von 5

Thailand

Thai Chicken Soup


With Coconut Milk (Tom Ka Gai)
 Soup

Ingredients :

 1 stalk lemongrass (or 3 tablespoons frozen prepared lemongrass)


 6 cups chicken stock
 1 to 2 chicken breasts (sliced, or 1 to 2 cups roasted chicken or turkey)
 1 cup shiitake mushrooms (sliced)
 4 kaffir limes leaves (fresh or frozen)
 1 to 3 red chilies (fresh and minced to taste, or 1/2 to 3/4 teaspoon dried crushed chili peppers)
 1 piece galangal (or ginger, thumb-sized and grated)
 1/2 to 1 (13.5-ounce) can coconut milk (good-quality)
 2 tablespoons fish sauce (or more to taste)
Optional: sliced bell pepper (or cherry tomatoes)

 2 tablespoons lime juice


Optional: 1 teaspoon brown sugar (to taste)

 Handful coriander leaves (fresh)


 Handful basil leaves (fresh)
 3 spring onions (sliced)
Optional: wheat noodles (or rice noodles, if serving as the main course)
Steps to Make It :

 Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
 Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add
those too. Bring to a boil.
 Add fresh chicken, leftover chicken, or turkey, and mushrooms.
 Then add the prepared lemongrass, including the upper stalk pieces, the kaffir lime leaves, and fresh chilies.
 Boil 5 to 8 minutes, or until the chicken is cooked.
 Turn the heat down to medium.
 Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well
and simmer gently for 1 to 2 minutes.
 Turn the heat down to low.
 Add the lime juice and stir.
Thailand
Thai Pork
with Peanut Sauce
 Main Course

Ingredients :

 1/4 cup all-purpose flour


 1 teaspoon ground cumin
 1/4 teaspoon cayenne pepper
 1/2 teaspoon salt
 2 tablespoons vegetable oil
 4 boneless pork chops, about 3/4-inch thick
 1/3 cup chicken broth
 1/2 cup coconut milk
 2 tablespoons peanut butter
 1 tablespoon honey
 1 teaspoon ground ginger
 1/4 teaspoon salt
 1/4 cup chopped green onion
 1/4 cup sliced red bell pepper
 1/4 cup coarsely chopped dry roasted peanuts
 1/4 cup chopped fresh cilantroAdd all ingredients to list

Directions :

 On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork
chops with the flour mixture, and shake off any excess.
 Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per
side, until cooked through.
 While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of
salt. Remove the pork chops to a serving platter, and keep warm.
 Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened.
 Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Vietnam
Vietnamese Lemongrass Chicken
 Main Course
Ingredients:
1 pound (500g) chicken thigh fillets
2 tbsp fish sauce (substitute: soy sauce)
2 1/2 cloves chopped garlic
1/2 onion wedged
1/2 tsp cracked pepper
1 tbsp sugar
A few drops of sesame oil
2 stalks lemongrass
1 Birds eye chili (a Southeast Asian chili; substitute - serrano or jalapeno)
2 tbsp vegetable oil
1 sprig of coriander chopped

Directions:
1. Cut the chicken thigh fillets into small bite sized pieces. Slice lemongrass finely then dice finely, add half of the
lemongrass to the chicken. Dice the chili, add half to the mix. Dice the garlic and add about 2 cloves to the mix.
2. Combine the mix with the fish sauce, pepper, sugar, and sesame oil and marinade in the fridge for at least 20 minutes, 2
hours if you have time, and overnight for the best results.
3. Heat wok to a medium heat; add oil, the remaining garlic, lemongrass, and chili. Sir till fragrant, when the lemongrass
and garlic browns, add the chicken to the wok. Separate the pieces in the wok as you stir-fry it.
4. Stir-fry for 10 min, check the chicken regularly, the chicken is ready when the flesh is white throughout.
5. Add the onion towards the end of the cooking and let it soften slightly. Add a dash of fish sauce and give it one final
stir before plating it up.
6. Garnish with coriander and serve with jasmine rice and a fish sauce and fresh chili dip.
Vietnam
Banh Xeo (Vietnamese Crepes)
 Appetizer

Ingredients

Crepe Batter:

 1 cup rice flour


 1/2 teaspoon white sugar
 1/2 teaspoon salt
 1/4 teaspoon ground turmeric
 1 cup coconut milk
 1/2 cup water

Filling:

 2 tablespoons vegetable oil, divided, or as needed


 2 tablespoons minced shallot
 2 cloves garlic, minced, or more to taste
 3/4 pound fresh shrimp, peeled and deveined
 2 tablespoons fish sauce, or more to tastesalt to taste
 1 pound mung bean sprouts
 4 lettuce leaves, or as needed

Directions:
 Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter.
Slowly beat in water until batter is the consistency of a thin crepe batter.
 Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not
browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and
salt. Transfer filling to a bowl.
 Preheat oven to 200 degrees F (95 degrees C).
 Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the
hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small
handful of bean sprouts.
 Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
 Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
 Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

Cook's Notes:
You can add 1 to 2 chopped scallions to the crepe batter if desired. Substitute scallions for the shallots in the filling if preferred. You
can also add sauteed mushrooms to the filling if you like.

For pork banh xeo: Substitute half of the shrimp with pork loin or pork belly cut in thin strips. Saute the shallots and garlic first, add
the pork and cook until no longer pink, then add the shrimp.

For vegetarian banh xeo: Substitute shredded, fried tofu for the shrimp to make a vegetarian version. Add a variety of mushrooms to
give it a meaty flavor. Use soy sauce instead of fish sauce.

For banh xeo with eggs: Beat 4 to 5 eggs and pour a little over each crepe after you add the batter to the skillet, but before you add the
fillings. Cover the pan for about a minute to let the egg set, then continue with the filling ingredients.
Turkey

Turkish Yogurt Soup with Chicken,


Chickpeas and Rice
 Soup
Ingredients:
 1 cup water
 1/2 cup basmati rice
 4 cups chicken stock or canned low-sodium broth
 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
 1 cup full-fat plain yogurt
 1 large egg yolk
 2 tablespoons all-purpose flour
 One 15-ounce can chickpeas, drained and rinsed
 1 tablespoon extra-virgin olive oil
 Salt and freshly ground pepper
 2 tablespoons unsalted butter
 2 teaspoons minced garlic
 2 teaspoons sweet paprika
 1/8 teaspoon cayenne pepper
 3 tablespoons finely chopped mint Lemon wedges, for serving

How to Make It :
 Bring the water to a boil in a medium saucepan. Add the rice, cover and cook over low heat until barely tender, about 15
minutes.
 Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until
cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the
stock.
 In a large saucepan, whisk the yogurt with the egg yolk and flour. Whisk in the stock and bring to a simmer over low heat,
whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low
heat.
 Melt the butter in a small skillet. Add the garlic, paprika and cayenne and cook over moderate heat until fragrant, about 2
minutes. Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.