Category: Soup

Soup

Tom Kha

Posted on by Alf Birnecker

Cooking Class Recipe – Tom Kha (ต้มข่า)

The recipe for this cooking class is the most common variety of Tom Kha, which is Tom Kha Gai, or Chicken Galangal Soup.

In case you already had a look at our Tom Yum cooking class recipe you know that Tom (ต้ม) means “cooked” in Thai language. Kha (ข่า) means Galangal, as well known as Thai Ginger of Galgant. But this is not what most foreigners remember when they have eaten this famous Thai dish. It is the creamy coconut milk which is the base for this soup. The coconut milk softens the heat of the spices and gives you a nice afterburn in the throat.
Now let’s go to the hands on experience with the recipe for this cooking class:

Print Recipe
 Tom Kha
Tom Kha Gai
Servings
Ingredients
Servings
Ingredients
Tom Kha Gai
Instructions
  1. Ingredients for one shown on a plate: Chicken, mushrooms, baby corn, carrots, kaffir lime leaves, spring onions, lime, galangal, cherry tomatoes, garlic, red onions
    Cooking Class Tom Kha
  2. Add coconut milk to a sufficient sized pot.
  3. Add the galangal, chopped lemon grass, chopped onion, baby corn, carrots, garlic and some water.
    Cooking Class Tom Kha
  4. Bring to boil.
  5. Add sugar, salt, chicken, mushrooms, tomatoes and the rest of the coconut milk.
    Cooking Class Tom Kha
  6. Boil until chicken is cooked and add kaffir lime leaves, spring onions, black pepper, lime juice and if you like some coriander
    Cooking Class Tom Kha
Soup

Tom Yum Goong

Posted on by Alf Birnecker

Cooking Class – Tom Yum (ต้มยำ)

In this cooking class we will prepare the most common variety of Tom Yum: Tom Yum Goong (Shrimp).
This soup dish originates from Laos and central Thailand. It is a popular choice in neighboring countries such as Cambodia, Vietnam and Singapore. By now it is well known all over the world.
The name literally translated from Thai language means “to boil” (Tom) and Yam is the name of a spicy and sour salad. The dish for this cooking class has indeed hot and sour flavors. Fragrant herbs and spices are generously used in the broth.
Due to it’s combination and balance of herbs and spices appealing to an entire array of different tastes ranging from spicy over sour and bitter to salty, it could be considered to be “The Thai signature dish”.

Fun fact: Tom Yum Goong is the title of one of the best known Thai action movies although it was marketed in the US as “The Protector”, in the UK as “The Warrior King” and in Germany as “Revenge of the Warrior”.

have fun with your Tom Yum cooking class!

 

Print Recipe
 Tom Yum Goong
Cooking Class Tom Yum Goong
Cuisine Central Thai, Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine Central Thai, Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cooking Class Tom Yum Goong
Instructions
  1. Ingredients for Tom Yum Goong
  2. Bring prawn heads with water to boil in a pot and simmer for 30 min. Pour through a strainer. If you are using already peeled prawns just skip this step.
    Tom Yum Goong / boil prawn heads
  3. Add lemon grass, galangal, garlic, baby corn, carrots, tomatoes and Onions to stock/ water and boil for a while. Already add as well salt and sugar to taste.
    Tom Yum Goong phase pic
  4. Add chilly paste, kaffir lime leaves and mushrooms and let it boil until the mushrooms are cooked
    Tom Yum Goong
  5. Last but not least you add the prawns and let it boil just a little bit longer
    Tom Yum Goong
  6. Turn off the gas when the prawns are cooked and add the celery and spring onions. If you like the taste, add some coriander as well. Now squeeze some lime juice in to taste.