Thai Tom Yum Prawn Noodle Soup

 

                  Tom Yum is a traditional Thai clear soup which has all the flavours - spicy sweet and sour. It is simply delicious, spicy and mouth watering. The prawns and mushrooms brings out the true flavor. Prawns can also be substituted with boiled and shredded chicken. For a more wholesome dish, I also added some noodles. It is a complete meal in itself and a bowl of this appetizing soup gives complete satisfaction. 

           

                   This is a Thai street food which is found all over the country. It has become very popular here now and can be found in many restaurants and eating joints. This is an instant version where I made use of store bought tom yum paste. So when time is a restraint, this is a perfect one pot comfort meal to lift up your spirits. It is almost like a South Indian rasam. 

• 1/2 litre water
• 2-3 tbsp. tom yum paste
• 1 tsp. red chili powder
• 1 tsp. sugar
• 2 green chilies
• 1 tomato, cubed
• 1 onion, cubed
• 1 cup Shimeji mushroom
• 8-10 prawns / shrimps, cleaned & deveined
• 1/3 cup evaporated milk
• juice of 1/2 lime
• 2-3 tbsp. spring onion (both white & green part)
• 1 tsp. coriander leaves to garnish
• lemon slices to garnish
• 1-2 boiled eggs, sliced into half
• 2-3 dumplings (opt)

          Bring the water to a boil. Then add the tom yum paste, sugar and red chili powder. Simmer on a low flame for 4-5 minutes.

          Then add the prawns, mushroom, onion, tomato, milk, white part of the spring onion and green chilies. Simmer for 2-3 minutes.

          Ladle the soup into a serving dish and add lemon juice. Serve, garnished with chopped spring onion, coriander leaves, dumpling, lemon slices and boiled eggs.

Chicken Soup

          This is a very easy and a yummy chicken soup cooked in coconut water. I added some green papaya, but you can add any other veggies of your choice. The lemon grass and kaffir lime leaves gives this soup a bit of a citrus aroma which is very refreshing. 

          This soup is just perfect to warm up on a wintry night. It is a wholesome meal in itself that can be enjoyed as a light dinner too. If preferred you can pair it with some cooked rice for a soul satisfying meal. So check out the step by step pictorial recipe to prepare it.

           Chicken is a lean meat and has proteins and contains antioxidants that improves our immune system. Raw papaya is a healthy veggie having a lot of vitamins, enzymes, minerals and nutrients. 

          Lastly, Coconut water is less in fat and calorie. It also contains antioxidants.  So the entire combo is extremely healthy and flavorful.

• 1 cup boneless chicken cubes 
• 1 tbsp. olive oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1 tbsp. ginger, chopped
• 1/2 cup raw papaya, cubed
• 2 cups fresh coconut water
• salt to taste
• 1/4 tsp. pepper powder
• 5-6 kaffir lime leaves
• 1-2 stalks lemongrass (only the white part)
• 1 tsp. coriander leaves to garnish

          Heat oil in a pan and sauté the onion, ginger and garlic till slightly translucent. Add the chicken and continue to stir fry till light brown.

          Add the green papaya, lemongrass, kaffir lime leaves, coconut water, salt and pepper. Pressure cook for 3 whistles. Serve hot garnished with coriander leaves.

                      Heat oil & sauté onion, ginger & garlic till slightly translucent. 

                      Add the chicken and continue to stir fry till light brown.

                       Add the green papaya, lemongrass, kaffir lime leaves,

coconut water, salt and pepper. Pressure cook for 3 whistles. 

                                  Serve hot garnished with coriander leaves.

Thai Panang Paneer Curry

          This is the vegetarian version of the popular Thai Panang curry that is originally prepared with chicken / mutton. Today I prepared it with paneer, using my homemade panang curry paste. This is quite an amazing curry that has some intense flavor and aroma coming from the lemongrass, kaffir lime leaves and coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with steamed rice.

Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal / ginger, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 2-3 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 2 tbsp. roasted peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 2 tbsp. tomato ketchup 
• 1 tsp. tamarind paste
• 1 tsp. sugar 
• salt to taste

           Blend all the above mentioned ingredients to a smooth paste by adding some water. Store in an airtight container to be used later.





Thai Panang Curry 

• 200 gms paneer, cubed
• 2-3 tbsp. oil
• 3/4 cup panang paste
• 1 cup coconut milk
• 2-3 green chilies, slit 
• salt to taste

         
          Heat oil in a pan / kadai and add the panang paste. Cover and cook on a medium flame for 2 minutes. Add salt, chilies, paneer cubes and coconut milk. 

          Simmer, covered on a medium flame for 2-3 minutes. Switch off the flame and transfer to a serving dish. Enjoy with plain steamed rice.

Tom Yum Soup

          This is a Thai style clear soup which has all the flavours - spicy, sweet and sour. It is actually a street food, which is simply yummy and mouth watering. The prawns and mushroom brings out the authentic oriental flavor. Prawns can be substituted with boiled & shredded chicken. 

          You can also add some noodles to make a complete meal. A bowl of this appetizing soup gives one a soul satisfying experience. A great comfort food to lift up your spirits. It is almost like a South Indian rasam. So go ahead and give it a try by following a step by step pictorial recipe to prepare it. 
        

• 1/2 litre chicken stock
• 5-6 kaffir lime leaves
• 2 stalks of lemongrass (only the white part to be used)
• 1" galangal (Thai ginger), sliced
• 2 green chilies
• 1 tsp. tomato paste
• 1 tbsp. tomato sauce
• 1 tsp. red chili powder
• salt to taste
• 1/2 cup mushroom, sliced
• 1/2 cup prawns / shrimps, cleaned & deveined
• juice of 1/2 lime
• 1 tsp. coriander leaves to garnish

          Bring the stock to a boil. Then add the kaffir lime leaves, galangal and lemongrass. Simmer on a low flame for 7-8 minutes.
     
          Add rest of the ingredients (except lime juice and coriander leaves). Simmer further for 3-5 minutes. 

          Switch off the flame and drizzle some lime juice. Garnish with coriander leaves and serve as a light meal. 

                        Bring stock to a boil. Add kaffir lime leaves, galangal & lemongrass. 
                        Simmer on a low flame for 7-8 minutes.
     

                    Add rest of the ingredients (except lime juice & coriander leaves). Simmer
                    further for 3-5 minutes. 

                   Drizzle lime juice. Garnish with coriander leaves & serve as a light meal. 

Thai Panang Chicken Curry

         Today I would like to share this amazing recipe that I prepared using my homemade Panang Curry Paste. As mentioned earlier, I had the opportunity of relishing this dish recently and really fell in love with it. 

          It has such an intense and aromatic flavor, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice. So check out the step by step pictorial recipe to prepare this Oriental delicacy.

Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal / ginger, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 1 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 1/2 tsp. shrimp paste (opt)
• 2 tbsp. fried peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 2 tbsp. tomato ketchup 
• 1 tsp. tamarind paste
• salt to taste

           Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an airtight container to be used later.






Thai Panang Curry with Chicken 

• 500 gms chicken with bones, curry cut
• 2-3 tbsp. oil
• 3/4 cup panang paste
• 1/2 cup water
• 1 cup coconut milk
• 5-6 kaffir lime leaves
• 2-3 green chilies 
• salt to taste

         
          Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.

          Add the chicken and mix well. Cover and cook for 2-3 minutes. Then add 1/2 cup water, salt, chilies and kaffir lime leaves.

          Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender. 

          Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes. Switch off the flame and serve with plain steamed rice.

                   Heat oil & add panang paste. Cover & cook on a med. flame for 2 min.

                                Add chicken & mix well. Cover & cook for 2-3 minutes. 

                                Add 1/2 cup water, salt, chilies & kaffir lime leaves.

                   Mix well & simmer, covered, till oil starts to float on the surface and
                   chicken is almost tender. 

                             Add 1 cup coconut milk & simmer, uncovered for 2-3 minutes. 

                                Serve with plain steamed rice.

Thai Panang Mutton Curry

          Today I was able to dish out this amazing Thai Panang Curry with the prepared homemade Panang Curry Paste that I made recently. (The recipe can be found in my website). As mentioned earlier, I had the opportunity of tasting this curry recently and really fell in love with it. 

          It had such an intense and aromatic flavour, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy had a creamy consistency and was spicy, sweet and sour. It is best relished with plain steamed rice. (The recipe of the curry paste is given below for your reference). So check out the step by step pictorial recipe to prepare this Oriental delicacy.

• 500 gms. mutton with bones
• 2-3 tbsp. oil
• 1 tbsp. garlic, chopped
• 1/2 cup Panang curry paste
• 1/2 cup thick coconut milk
• 1 cup thin coconut milk
• 1/2 cup water (opt)
• 5-6 kaffir lime leaves
• 2-3 fresh red chilies (opt)
• salt to taste
• 1 tsp. sugar
• 1 tsp. tamarind paste

          Pressure cook the mutton for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.

          Heat oil in a pan and sauté the garlic till it changes color. Add the panang paste. Cover and cook on a medium flame for 2 minutes.

          Add the thick coconut milk and the lime leaves. Continue to simmer for a further 1-2 minutes. 

          Then add the drained mutton pieces, salt, sugar, thin coconut milk and the chilies. (Add water if you need a thin gravy).

          Mix everything well and simmer till the oil starts to float on the surface. When done, add the tamarind paste and give it a stir. Switch off the flame and serve with hot steamed rice.

                                Heat oil & sauté garlic till it changes color. 

                          Add panang paste. Cover & cook on a med. flame for 2 minutes.

                          Add thick coconut milk & lime leaves. Simmer for a 1-2 minutes. 

                                Add drained mutton pieces, salt, sugar, chilies

                                & thin coconut milk. (Add water if you need a thin gravy).

                                Mix well & simmer till oil starts to float on the surface. 

                         When done, add tamarind paste & give it a stir. Switch off flame.

                               Serve with plain steamed rice.






Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 1 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 1/2 tsp. shrimp paste
• 1-2 tbsp. fried peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 1-2 tbsp. tomato ketchup 
• salt to taste

          Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.





Note:

1. For a vegetarian version, just skip the shrimp paste.

2. If shrimp paste is unavailable, go for homemade fried and ground prawns.