Category Archives: Tom Yum/Soup
Terrific Thai Cooking Class in Miami Beach – here’s a shot of our red curry with beef!
Last week we returned to Miami Beach for another Thai cooking class. All hungers were satisfied as we cooked up batches of green and red curries, ginger chicken, tom yum goong, and Thai iced tea to wash it all down with.
If you’re looking for a private cooking class, contact me and let me know what kind of menu you’d like to learn. Be sure to be hungry when I arrive too, as we don’t take any food home!
Tom Yum Goong is one of the most popular Thai soups. I really like Tom Yum Goong because it includes all the flavor components that I like – sour, spicy, and a little bit salty. We usually make this with prawns, but you can use any kind of seafood or chicken really.
This is one of recipes that gets requested the most, from my Japanese friends when I was in Japan, and from local friends here in South Florida now, so I put it in my Thai cooking class last week.
All the ingredients used in this soup are good for you and have many health benefits.
- Kaffir lime leaf or “Makrut” (มะกรูด) in Thai has benefits for blood, helps increase the circulation
- Lemongrass or “Takrai” (ตะไคร้)- has benefits for digestive system, helps boost immune system, reduces uric acid, detoxify the liver and pancreas
- Galangal or “Kha” (ข่า) in Thai helps promote better blood circulation, protect against risk of cancers, stop motion sickness/sea sick, cure hiccups, cold, diarrhea and more
My family likes to eat Tom Yum Goong with white rice, but I like to cook with noodles sometimes. When you make Tom Yum Goong, you can use the same ingredients to make Tom Kha Kai also. Stay tuned 🙂
One of the most enjoyable parts of my day is waking up early in the morning to offer alms to the local monks. This is a cultural tradition here that I really enjoy.
Then off to grab some breakfast nearby. Today my mom and me got Guay Chab noodles w/ pork blood and liver for breakfast and grabs “Kao Niew Ping” (grilled sticky rice stuffed w/banana or taro wrapped in banana leaves) for snack.
Hectic weekdays can seem to leave you with no time to prepare meals, but you need easy & healthy meals. Here’s a dish I recommend that’s simple and tasty, high protein and low fat. I really enjoy this dish and best of all – it only takes a few minutes to prepare.
Prep time: 3 mins | 2 servings
- 1 package organic silken tofu
- 2 cloves garlic
- 1 tbsp chopped scallion
- 1 tbsp maggi sauce
- 1 tbsp peanut oil
- 1.5 tsp white pepper
- Warm silken tofu in microwave
- Heat up garlic with oil in microwave just until it browns
- Cut small cubes of tofu
- Season with white pepper, Meggi sauce, garlic and scallion
That’s it – just plate it and serve!
Some helpful hints –
Don’t overcook the tofu, you just want to warm it up. Same goes for the garlic, just heat the oil until your garlic changes color, you don’t want it to get bitter. I recommend using very soft tofu for this dish since it’s just going to be warmed. And as always, feel free to adjust the recipe to your personal tastes. Sawadee Ka!
Wild alaskan salmon in Thai red curry sauce with thai eggplants, bell peppers, kaffir lime leaves, thai fresh basil leaves and krachai (fingerroots) . Not only food was delicious, but all these thai herbs are good for your health. I used soy milk to make curry sauce, but you can use You can use coconut milk .
Prep time: 30 mins | 4 servings
- 2 pcs Wild Salmon Alaskan
- 2 tbsp Red Curry Paste
- 1 cup Soymilk/Coconut milk
- 2 tbsp Olive Oil
- 4 Thai eggplants
- 1/2 cup fresh/frozen krachai
- 6-8 Kaffir lime leaves
- 1/2 cup Red peppers
- 1/2 Orange peppers
- 2 tbsp fish sauce
- 1 tbsp brown sugar
1. Heat non-stick fry pan over medium-high heat. Saute red curry paste, then add soy milk or coconut milk and saute together until smell is fragrant.
2.Add krachai, kaffir lime leaves, bell pepers and saute together.
3. Reduce heat to medium, then add salmon in to the pan then close the lid to poach until it cooks.
4. Season with fish sauce, brown sugar. Served over rice.