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Top 5 ways to do it Thai
1 . Thai-Inspired Garlic Shrimp 🍤
Thai-Inspired Garlic Shrimp 🍤
This recipe blew my socks off (in a good way)! It’s salty, spicy, and savory. It’s also fancy enough to serve at a dinner party, but easy enough to whip together for lunch. A winning recipe if ever I saw one! Just make sure any guests you’re serving are okay with a bit of spice 😁. If they’re not, you can always dial back on the spice and it will still taste great! We made a non-spicy version for kids at a dinner party that we recently attended. Both adults and kids love this dish. ♥️
Ingredient
3/4 lb (340 g)
raw jumbo shrimp, frozen, deveined, peeled, no tails
1/2 tsp
sea salt
1/2 cup
fresh Thai basil, chopped
3 Tablespoons
neutral oil (e.g. vegetable, avocado, or peanut oil)
1/2 tsp
sambal (chili paste)
1 tbsp
butter
1/4 cup
white wine
Cooking instructions
* Step 1
Thaw the shrimp in a large bowl of cold water. Drain and pat dry.
* Step 2
Mince the garlic. Add it to a bowl with the salt and grind/crush it with a pestle.
* Step 3
Transfer the crushed garlic to a bowl and stir in the sambal and the oil. Pictured is the sambal that I used. I chose this one because I felt that the lemongrass would go well with the shrimp. There are other types available, and you can choose whichever one suits your fancy.
* Step 4
Wash and chop the Thai basil.
* Step 5
Add the basil and oil mixture to the shrimp and stir together. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
Remove from the refrigerator about 5 minutes before cooking.
* Step 6
Melt the butter in a skillet at medium-low heat.
* Step 7
Add the marinated shrimp to the skillet and cook on one side for about 3 minutes.
Turn the shrimp over and cook on the other side until done (about 3 more minutes).
* Step 8
Stir in the wine to deglaze the pan and coat the shrimp with the liquid.
The flesh of the shrimp should be snowy white and have an internal temperature of 165°F (74°C)
* Step 9
Serve immediately and pour the pan liquid over the shrimp.
You can serve the shrimp over rice or noodles, but they are also delicious just as is!
* Step 10
Notes.
🍤 If you don’t have Thai basil, regular basil will work.
Note: if there is a photo you can click to enlarge it
2 . Thai Spring Rolls
Thai Spring Rolls
#mindaskitchen
Ingredient
1 tbsp.
finely chopped ginger
1 tsp.
salt
1/2 tsp.
ground black pepper
1/2 cup
fish sauce
as needed
black pepper, sugar, and chili flakes,
1 cup
white sugar
1-2 cups
water
as needed
cilantro roots,
Cooking instructions
* Step 1
Mix all 9 ingredients together in a large bowl. Set aside.
* Step 2
Mix all the sauce ingredients together in a sauce pan and boil for 15 to 20 minutes, or until it thickens and liquid evaporates.
* Step 3
Open the package of the wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out before cooking. To assemble the spring rolls: place the wrapper in a diamond formation. Add 2 tablespoons of the pork mixture to the lower half of the wrapper, folder lower end of wrapper over mixture. Roll into a cigar shape, folding the ends over as you roll.
Mix together the egg white with equal parts water to be used to seal the edges of the wrappers for each roll.
* Step 4
Heat oil to medium low heat. Before you start to fry the rolls, make sure the oil is hot by dropping in a drop of water and if it sizzles it is ready. Cook spring rolls until golden brown, about three to four minutes, rotating to both sides. Transfer to serving plate along with a small bowl of your sweet chilli sauce. Serve and enjoy!
* Step 5
Https://mindaskitchen.dine.online - https://www.mindas-kitchen.com/download-menus/
Note: if there is a photo you can click to enlarge it
3 . Thai Inspired King Trumpet Mushroom Soup
Thai Inspired King Trumpet Mushroom Soup
Another super tasty Tom Kha Gai inspired soup. Almost vegan, except the Pad Thai paste, so leave that if you are vegan.
I ran out of chicken stock and coconut cream so i was creative and substituted them with vegan sour cream and plain water, but the taste was amazing, the pad thai paste made sure of that!!!
Ingredient
3 tbsp
vegan mustard
100 ml
vegan sour cream
3 tbsp
pad thai paste
Cooking instructions
* Step 1
In a big bowl, put 1,5-2l water to boil. Wash and cut the trumpet mushrooms into small pieces, no need to peel them.
* Step 2
Add the mushrooms into the boiling water with the mustard, pad thai paste and vegan sour cream, stir it, bring it to a boil.
* Step 3
Reduce the flame, add the fresh and dried spices and a little salt and cook it until the mushrooms become tender, enjoy, its a really tasty soup!!
Note: if there is a photo you can click to enlarge it
4 . California Farm Thai Coconut Asparagus Soup
California Farm Thai Coconut Asparagus Soup
Spring fresh asparagus tips and ends make the broth for this classic Thai Coconut Soup. Instead of using chicken broth, this soup base uses the broth from tender spring asparagus. Half an hour dinnersoup.
Ingredient
1 cup
asparagus tips and ends
2 cups
boiling water
1 Tbs
slivered Onion
1 Tbs
slivered Bok choi
1 Tbs
slivered Mushrooms
1 cup
Coconut cream
1 Tbs
oyster sauce
1 Tbs
grapeseed Oil
2 Tbs
pork or chicken
Cooking instructions
* Step 1
Cover fresh aspargus tips and ends with boiling water and sprinkle of salt, simmer in cast iron sauce pan till broth turns green, about 15 minutes. Feed tough woody asparagus ends to the chickens, save soft ends, broth and tips for soup.
* Step 2
Make fresh coconut cream: 1 cup dry finely shredded coconut in cheese cloth bag in sauce pan, one cup hot water at 203F degrees, simmer till coconut cream is dissolved, about 15 minutes, press cheese cloth bag, cool. Reuse shredded cooked coconut for baking.
* Step 3
Fry ginger, curry, pepper, lemon grass, onion in oil, 5 minutes. When fragrant, add pork or chicken, brown sugar, oyster sauce, coconut cream, mushrooms, asparagus broth and pieces. Simmer 10 minutes. Serve.
Note: if there is a photo you can click to enlarge it
5 . Tom Khai Gai (thai coconut chicken soup) inspired soup
Tom Khai Gai (thai coconut chicken soup) inspired soup
If you are vegan then simply substitute the chicken broth with vegetable broth, all other ingredients are vegetable based.
I loved the idea of this thai soup, but i wanted to change the classic recipe a little.
Ingredient
250 g
fresh shiitake mushrooms
250 g
teriyaki marinated tofu
300 ml
coconut cream for cooking
3 tbsp
authentic pad thai paste
Cooking instructions
* Step 1
In a big pot, put the chicken broth and the coconut cooking cream to boil, add the shiitake mushrooms and the teriyaki marinated tofu.
* Step 2
Bring it to a boil then reduce the flame and cook it on low flame until mushrooms get soft.
* Step 3
Mix in the pad thai paste and add the dried and fresh herbs and a little salt
Note: if there is a photo you can click to enlarge it
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