Tom Kha Gai (Chicken Coconut Soup)

Ingredients:

5 cups coconut milk
1 oz shallot, finely chopped
½ oz galangal, sliced thinly
2 stalks lemon grass, cut into 2 cm pieces
6 fresh small whole red chillies
5 kaffir lime leaves, torn into small pieces
1 teaspoon salt
1cup boneless chicken breast, cut into bite-sized
½ cup fresh mushroom (oyster mushroom if available)
2 tbsp lime juice
½ tbsp fish sauce
3 tbsp coriander leaves

Instructions:

1. Pour the coconut milk into a pan and bring to a boil. Add the chicken, cook until is done.
2. Add the shallot, galangal, lemon grass, chili, lime leaves, salt and mushrooms, then bring it to boil for 5 minutes.
3. Remove from the heat and stir in the lime juice, fish sauce and coriander leaves.

credit:bangkokcooking

Isan Food - Chaeo Bong

Let's start today menu "Chaeo Bong (Anchovy Dip)"

Recipe from: Colonel Ian F. Khuntilanont-Philpott

This is a traditional Isan (North East Thailand) dip for barbecued meals, steamed fish and vegetable dishes. The traditional method of cooking the anchovies is as shown below: if you prefer you can wrap them in aluminum foil and roast them in a medium oven for 15 minutes. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked).

5 bai makrut (kaffir lime leaves),

shredded
½ pound. anchovies
¼ cup lemon grass
¼ cup shallots, chopped
¼ cup kha (galangal) chopped
3 tablespoon prik ki nu (green birdseye chilis), sliced
¼ cup tamarind juice (or rice vinegar)
3 tablespoon garlic, sliced

Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier until the leaf blackens. Remove from the fire and unwrap. Discard the heads and backbones of the fish. Combine all the ingredients in a mortar and pestle or food processor. Will keep for about 3 weeks if refrigerated. credit:allthaifood