thai

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I&#039;ve ever made or tried. Whole30, paleo, and vegan options offered.

Best Ever Tom Kha Gai - Thai Coconut Soup

coconut oil

onion (sliced)

garlic

red jalapeno pepper (sliced,

quarter-inch slices slices galangal or ginger

lemongrass (pounded

red Thai curry paste

chicken broth

coconut cream or coconut milk

chicken breasts

white mushroom caps (sliced)

coconut sugar (if on Whole30, see Note 3)

fish sauce (plus more to taste, see Note 4 if on Whole30

lime juice

green onions (sliced thin)

cilantro (chopped, for garnish)

2019 Gallivant Sauvignon Blanc (click to buy)

2018 L'Original Sparkling Rosé (click to buy)

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.

Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste. 

Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

https://content.jwplatform.com/videos/iWxt5O38.mp4

This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. With Whole30, paleo, and vegan options, too.

The Best Tom Kha Soup

Simple instructions for how to smoke chicken wings with a delicious rub and a sweet and sticky Thai chili glaze.

Sweet Thai Chili Smoked Chicken Wings

chicken wings

tbsp butter

paprika

onion powder

garlic powder

ginger powder

tsp black pepper

tsp salt

tsp sugar

sweet Thai chili sauce

If desired, cut each chicken wing into three portions: drumette, flat wingette and tip. Discard the tip of the wings and place the other portions in a large bowl.

In a small bowl, mix together the melted butter, paprika, onion powder, garlic powder, ground ginger, black pepper, salt and sugar. Toss the chicken wings in the seasoning mixture.

Set up smoker for 275F using wood of choice.

Lay wings on smoker racks and smoke for about 3 hours, or until cooked through.

Remove wings from the smoker.

If you want to crisp up the skin, you could throw the wings on a grill set to medium high heat for just a couple minutes per side.

Toss in the sweet Thai chili sauce and serve

Stir-Fried Thai Noodles: Pad Thai

rice noodles

fish sauce (nam pla)

tamarind juice

sugar

peanut oil

shrimp,

garlic cloves, finely chopped

shallots, sliced

red chile, sliced

egg,

bean sprouts

peanuts

lime,

cilantro leaves

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

What more can you ask for?  The ingredients cost less than 10.00 and easily fed 4 people.  granted, I got my shrimp on sale at the asian market so that helps (or else it would have been less than 5.00).  Anyway, the flavor was spot-on and it was so quick to make.  The only difference I did was use palm sugar as oppsed to regular sugar (I have a LOT of Thai/Asian ingredients on hand).
As for some people thinking the fish sauce was overpowering.  It REALLY makes a difference what kind of fish sauce you use.  I find certain brands (taste of asia?) especially the ones in the grocery sroe asian aisle can be really, really fishy with no flavor.  If there is an asian market nearby, there are a number of less offensive ones (I use Tiparos--it is really mild--and only a dollar!).  In a pinch, you could probably mix anchovy paste with a little water for the same flavor profile, since most fish sauce has anchovy as a main component.  At any rate, great, fast, and easily tweaked to suit personal taste--also great "pasta" For those of us gluten intolerant folks.

Made this recipe twice, changed it a bit the second time. I thought it was a little dry the first time, so I made one-and-a-half times the sauce the second time, AND, I added a heaping tablespoon of creamy peanut butter. I used chicken instead of shrimp both times. Perfect -- better than a restaurant.

This was a very good recipe. Simple and easy, although I had a surprising amount of trouble finding fish sauce and tamarind.
I made the full amount of sauce but only used half, added a little extra sugar to cut the sour. I also added chicken, next time I make it I will double the amount of noodles and probably end up using the full portion of sauce.

This was very good and easy to make.  I also added Peanut Butter to the fish sauce.  I could not find Tamarind so i just added a little soy sauce.  I will make this again! 

I did this for a party this weekend (the theme was Thai food) and everyone loved it. 

It calls for a few too many peanuts for my taste, and a few people thought it was too spicy (although it was alright by me). 

Other than that, it's fresh, the sauce is elegant, and the ingredients weren't expensive or hard to find. I have half a bag of bean sprouts that will go bad if I don't use them, so I might just do it again tonight. 

I made this recipe for my family and it smelled amazing, but my husband took one bite and ran from the table.  With 1/4c of fish sauce, the whole dish tasted like sardines, and the aftertaste was disgusting!  If the sauce had been omitted or GREATLY reduced, the recipe probably would have been great.  But as it is written, it was a completely wasted effort that no one in the family could stomach a single bite of.  Very disappointing.

When I told my (picky eater) husband I was making Pad Thai all I got was a "raised eyebrow look".  I have printed many receipes from the Food Network but this one really compelled me to write a first review.  It was really delicious!This was very easy to prepare and the ingredients were not that hard to find (Lexington, KY area).  Would be nice to serve with egg rolls and salad with Asian dressing.  Definitely a keeper!  Janet, Versailles, KY

I used 1T of tamarind concentrate with 2T of water instead of tamarind water. Otherwise, I followed the recipe and my family loved it. I will definitely make this again.

Great taste...the hardest thing about this recipe was finding the ingredients!

I substituted 3 tbsp of Pad Thai sauce for the tamarind juice and sugar, which worked out wonderfully.

The most famous Thai dish in America! Making a good Pad Thai takes time. There's a delicate dance with the noodles because they cook in three stages. First you soak them in warm water and they begin to absorb and soften. They first get pan-fried with all the ingredients. Be patient at this stage. Allow them to begin to yield and marry with the hot oil and other ingredients. Once they look soft enough to eat right out of the pan but slightly al dente, add the sauce to finish the cooking.

My family was among the first to introduce this dish to America nearly 50 years ago and the American version differs slightly from the native one. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives vs. green onions. I always say Pad Thai is like pancakes. You'll burn a few before you get the knack for it.

Pad Thai

(60 ml) Thai fish sauce

(50 g) sugar

(45 ml) bottled tamarind paste

(15 ml) fresh lime juice

(15 ml) unseasoned rice wine vinegar

sweet paprika, for color (optional)

chili sauce,

rice

Banana leaf, cut into circles, for plating (optional)

(30 ml) vegetable oil, oil

garlic,

(95 g) Thai-style baked tofu, sliced

shrimp

(95 g) chicken,

eggs

salted turnip, minced

(240 g) bean sprouts

(50 g) dry-roasted unsalted peanuts, crushed

garlic chives

For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.

For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.  

If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating. 

Heat a large cast-iron skillet over high heat. Add the oil and coat the skillet completely. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes. 

Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Reserve the noodle soaking water.

Add the salted turnip and shrimp. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Add the sauce and fold together until all the liquid is absorbed, about 2 minutes.   

Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.

This recipe was delicious.  I thought the flavors were good &amp; was not too sweet or too salty or too sour.  Which is exactly what pad thai should be, a bit salty, a bit sweet, a bit sour.  I appreciate that it was not watered down in flavors &amp; was pretty close to a true pad thai.  

Using rice noodles was a success!! I used a bottle of Pad Thai sauce. Next time I will make the sauce in the recipe

Made this without the dried shrimp (didn’t have access to any) and omitted the tofu and increased the chicken. It was perfect. Would make this again. 

This turned out a bit on the thick side for the sauce, but the flavors were wonderful.

We've made this recipe 3 times now, once with zoodles (you can hat but it was really good - def worth trying!)<div><br /><div>During quarantine Pad Thai has been one of the dishes I've been tackling to master.  I've tried at least a dozen different recipes.  Everything from a box kit to super authentic no paprika in the ingredient recipes.  This one this the best!</div><div><br /></div><div>Adjustments we've made to suit our tastes: Reduce fish sauce by 1 T and sugar by 1 T.  Increase sriracha to 1 T.  Basically - tweak the sauce til it tastes right to you. </div><div><br /></div><div>Super good, and highly recommend!  Stop researching how to make pad thai and just use this recipe.  Don't not use the marinated bean curd or the turnips or the dried shrimpies.   Green onions are ok if you can't find the garlic chives.<br /></div></div>

I wasn’t too sure as I was making the sauce - the smell was a bit off-putting. But once it was cooked in , it was perfect! We made it on a flat top grill during a camping trip, so we made a few concessions, but it was great, better than the Pad Thai we’ve gotten out! This will be a company dinner!

what can i use for substitution as my son is allergic to fish and i can not use fish sauce???? 

Easy instruction but the video and the instructions seem to contradict on the soaking time for noodles.  Also the tamarind concentrate needed to be diluted which was never mentioned.  totally overpowered my first batch!!

I don’t know what went wrong with my sauce! My pad Thai was way too sour, to the point that it was inedible.  I followed instructions and added 3 tablespoons of tamarind paste but I think that is way too much.  I even left out the lemon juice because I had a feeling it would be too much tang, after tasting just a little bit of the paste right out of the jar.  Later, I tried to figure out what went wrong with my dish by comparing it to other recipes and I found one that called for only one tablespoon of tamarind paste.... However, most reviews in this recipe are positive so I don’t know, perhaps I used the wrong tamarind paste? 

https://www.foodnetwork.com/videos/pad-thai-5626163

Jet makes his family's Pad Thai recipe, which dates back to 1972.

<p>Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make</p>

Thai green chicken curry

new potatoes,cut into chunks

green beans,trimmed and halved

vegetable oil

garlic clove,chopped

tbsp

coconut milk

tsp Thai fish sauce

tsp caster sugar

boneless skinless chicken(breasts or thighs), cut into bite-size pieces

lime lime

basil leaves

boiled rice,to serve

<p>Put 225g new potatoes, cut into chunks, in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> of boiling water and cook for 5 minutes.</p>

<p>Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> and put to one side.</p>

<p>In a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.</p>

<p>Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.</p>

<p>Next, pour in a 400ml can of coconut milk and let it come to a bubble.</p>

<p>Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.</p>

<p>Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).</p>

<p>Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.</p>

<p>Scatter with lime to garnish and serve immediately with boiled rice.</p>

Thai green curry is a dish using coconut milk and fresh green chillies. This recipe is for those who are after something super simple, a quick to throw together meal.

Easy Thai Green Curry Recipe

400 g skinless boneless chicken breast, cut into bite-size pieces

spring onions, sliced diagonally

red pepper,

garlic clove, crushed

Thai basil leaves, ripped

g curry paste (about 4 tbsp)

chicken stock

coconut cream

fish sauce

baby sweetcorn,

225 g tin bamboo shoots, thoroughly drained

g mangetout, sliced in half diagonally

Thai basil leaves, ripped, and lime wedges, to serve

The flavors of chicken satay in meatball form. I like to serve them with a peanut sauce and plenty of fresh herbs for garnish on a bed of lettuce.

Chicken Satay Meatballs

chicken

pork panko

green onion (finely chopped)

garlic (minced)

ginger (freshly grated)

Sriracha (optional)

salt

black pepper (freshly ground)

sesame oil

coconut aminos

peanut butter (crunchy, or almond butter)

gluten free soy sauce (or 1 tablespoon coconut aminos)

monk fruit (granulated, omit if using coconut aminos)

sriracha (omit if nightshade-free)

oz coconut milk (about a quarter of a 13.5 oz can)

cilantro leaves (torn)

butter lettuce leaves

Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper and set aside.

Combine all meatball ingredients in a large bowl until evenly combined. Roll into 12 meatballs and place onto parchment lined sheet. Bake for 10-15 minutes, or until cooked through. Alternatively, you can pan fry these as well with a bit of oil in a large pan.

While the meatballs cook, prepare the peanut sauce. Combine all ingredients except coconut milk. Heat coconut milk until barely simmering and then pour over the peanut butter mixture. Whisk until smooth and adjust seasoning to taste.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

Smoked Tofu Larb With Lemongrass

(or more) fresh lime juice

soy sauce

Tbsp. palm brown sugar

(or more) chile powder

kosher salt,

glutinous rice

shallots,

lemongrass

Tbsp. black sesame seeds,

herbs

Tender lettuce leaves (for serving)

This meat-free version of the Laotian and Thai dish from Lara Lee, the author of Coconut and Sambal, combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing. Toasted rice powder gives larb its distinct pebbled texture and nutty flavor. Making it is easy: Slowly toast uncooked glutinous (sticky) rice in a pan until it’s golden and deliciously fragrant, then grind in a spice mill until it’s the consistency of coarsely cracked black pepper. Make extra rice powder and keep the leftovers in a jar to add texture to noodles and salads…or just another batch of larb.

Bon Appétit

Mix lime juice, soy sauce, palm sugar, chile powder, and 1 tsp. salt in a large bowl to combine; set dressing aside.

Toast rice in a dry medium skillet over medium heat, stirring occasionally, until golden and nutty-smelling, 6–8 minutes. Transfer to a spice mill and let cool, then coarsely grind. Set rice powder aside. Wipe out pan.

Heat oil in same pan over medium. Cook shallots and lemongrass, stirring often, until softened, about 4 minutes. Scrape into bowl with reserved dressing.

Add tofu, 2 Tbsp. sesame seeds, and reserved rice powder to bowl and gently toss to combine. Season with salt and add more chile powder and lime juice if needed.

Stir herbs into larb and serve with lettuce leaves and more sesame seeds for assembling.

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