RECIPE:
EQUIPMENT
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Pot or Wok
INGREDIENTS
- 300 Grams Shrimp, peeled
- 2 Cups Chicken stock
- 10 Slices Galanga ginger, thinly sliced
- 3 Leaves Kaffir lime, center vein removed
- 2 Straw mushrooms, quartered
- 2 Stalks Lemongrass, smashed
- 1 Tomato, quartered
- 1 Red shallot, quartered
- 1 Coriander root, smashed (if you can find)
- 1-3 Birds eye chilis, sliced
- 1 Stalk Coriander, chopped
- 3 Stalks Thai Coriander, chopped
SEASONINGS:
- 1 tbsp Fish sauce
- 1 Lime juice (to taste)
- 1 tsp Palm sugar
- 1 tsp Tamarind paste
- 1 tbsp Thai chili paste
- 4 tbsp Carnation milk (coconut milk optional)
INSTRUCTIONS
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In a pot, add 2 cups of chicken stock and bring to a boil. Add chili peppers, lemongrass, kaffir lime leaves, galanga ginger, shallots, coriander root and boil for 2 minutes.
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Add Thai chili paste
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Add mushrooms and tomatoes
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Add shrimp
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Season with fish sauce, palm sugar, and tamarind paste
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Add Carnation milk
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Stir in lime juice (to taste) and turn off heat.
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Add coriander and stir into soup
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: