Vegetarian Mushroom Lemongrass Soup : Thai food

Vegetarian Mushroom Lemongrass Soup, or Tom Yum  is a vegetarian version of Thailand’s most popular soup. Tom Yum is very spicy and sour, and usually served scalding hot in a hotpot with a fire underneath. There are many different variations… This one is a clear vegetarian version with mushrooms and tomato.

Ingredients

• 3 cups water
• 1 lemongrass stalk, cut into 4" pieces and smashed
  
• 4-6 whole (double) torn lime leaves
  
• 3 slices galangal (about 1/2 teaspoon)
  
• 1/2 cube shittake flavor knorr buillon cubes
  
• 3-20 small thai chilies, to taste
  
• 2 cups mixed mushrooms (straw mushrooms, enoki mushrooms, black mushrooms, oyster mushrooms, wood ear mushrooms, etc.)
  
• 1 tomato, cut into 8 pieces lengthwise
  
• 2 tablespoons white soy sauce1 teaspoon white sugar
  
• 3 tablespoons lime juice
  
• 1-2 stems coriander

Directions Vegetarian Mushroom Lemongrass Soup

• Add the water to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal.
• Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished.
• Add the mushrooms, chilies and knorr cube. Boil for 2-3 more minutes, until mushrooms are soft.
• Add the sliced tomato, and cook until soft, probably less than a minute.
• Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right… It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.
• Transfer to a bowl and garnish with cilantro.

from : realthairecipes.com

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Squid Salad (Yum)- Seafood Recipe

Ingredients : Seafood Recipe

• 1 lb Fresh Squids.
• 1 T Fresh Ginger Root, Julienne.
• 1 T Lemongrass, Sliced Fine.
• 2 T Onion, Chopped.
• 3 T Lime or Lemon Juice.
• 3 T Fish Sauce.
• 1 T Scallions, Chopped.
• 1 T Cilantro, Chopped.
• 1/2 c Mint Leaves.
• 10 Crushed Hot Chili Peppers.

Preparation : Salad

• Clean and wash the fresh squids, removing all inner matters and skin.
• Cut through the side so that the meat is in a single “sheet”.
• Cut the meat into strips about 3/4″ to 1″wide and 2″ long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking.
• Place the squid pieces into a wire strainer with long handle.
• Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook.
• For very fresh squid, cook until the meat had turned opaque and heated through.
• For frozen, or “not so fresh” squid, it is advisable to cook a little longer.
• Lift the squid out of the boiling water and let drain in the strainer.
• Place the well drained squid meat into a bowl and add Fish Sauce and lime or lemon juice.
• Adjust tastes by adding more of either ingredients.
• The tastes should be tangy sour with sufficient salty tastes.
• Add lemongrass,Ginger roots (very finely julienne), and chopped onions, and mix well.(Optionally, you may add dry ground hot chilli pepper to taste).
• Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.

Translated by Padej Gajajiva from a Thai cookbook, “Thai Cuisine” by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun. from : recipesource

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Peanut Butter Chicken Skewers Recipe

Ingredients:

• 1/2 cup creamy peanut butter
• 1/2 cup water
• 1/4 cup soy sauce
• 4 garlic cloves, minced
• 3 tablespoons lemon juice
• 2 tablespoons brown sugar
• 3/4 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breast halves
• 2 cups shredded red cabbage
• Sliced green onion tops

Preparation : Peanut Butter Chicken Skewers

• In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
• Slice chicken lengthwise into 1-in. strips; thread onto skewers (if using bamboo skewers, soak them in water for at least 20 minutes).
• Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce.
• Continue turning and basting for 4-6 minutes or until juices run clear. Place cabbage on a serving plate; top with chicken.
• Sprinkle with onion tops. Serve with reserved sauce.

From : cdkitchen.com

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