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Thai Cooking Class aboard Zoom Yacht

We cooked up a storm in our Thai cooking class on the Zoom yacht last week, in a galley fit for royalty. But lest you think this was all about the wonderful ship and galley, let me tell you about the food!

Fancy Thai cooking class A+ students

We cooked up a big batch of green curry first, featuring some gorgeous, fresh kaffir lime leaves. We shredded them up finely and got a great lime boost in our potful of curry. We also used the creamiest possible coconut milk – yum! And the clincher – we had beautiful, fresh Thai eggplants to use too. Not just the mature ones either, we used the “baby” eggplants as well.

First class Thai cuisine on the yacht^^

Next up came our Tom Yum Goong. We were able to use giant Italian prawns; some of the nicest-looking crustaceans I’ve ever seen. And this sour soup was destined for greatness anyway, benefiting from an amazing collection of fresh ingredients, including fresh galangal root, just picked Thai chillies and freshly cut lemongrass straight from the garden.

Tom Yum Goong

Pad Thai noodles created by my A+ cooking class students^^

Of course, where there are Thai food lovers, there will always be demand for Pad Thai. We used some of those gorgeous prawns, as well as chicken to cook two large pans’ worth. It really came out tasting good, and we made a huge platter full for the hungry folks on board.

Patti's Green Curry w/ Italian prawns

And for desert, the Thai standard called “Tub Tim Krob” which we made using red and yellow colors. This crunchy, sweet desert really hit the spot after eating all the other food.

Beautiful and delicious Tub Tim Krob

Let’s make Tom Yum Goong for cold nights

Tom Yum Goong ingredients

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 🙂

Tom Yum Goong - sour & spicy soup with prawn

Tom Yum Goong - sour & spicy soup with prawn

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