We’ve spent the last 2 weeks in Thailand (I really can’t believe it’s been that long already), split between Bangkok in Phuket.
In Bangkok we met up with my cousins who were on winter holidays visiting their dad (my uncle) who lives there and they were the first familiar faces we had seen since we started our trip 4 months ago.
Crazy to think that for 4 months the only person I interacted with who know me for more than a few days was Dave. Even more surprising is that we haven’t killed eachother yet.
Needless to say it was awesome being around my uncle and cousins and we had a blast discovering the various uber modern over the top Bangkok malls where many Bangkok hotels are located nearby, (they’ve all been to the tourist sites already, you see).
From there on our time in Thailand has only gotten better.
On the 14th my parents flew in from Boston, right on my moms birthday, might I add. Happy happy birthday to the greatest mom ever!
So after a couple nights in Bangkok we flew over to Phuket for our family beach time getaway. With a condo on the beach and a rental car to take us everyone we need to be (including the supermarket where we take daily trips to) it has been an amazing few days.
With an apartment I have free reign over a full kitchen – a fridge, ample counter space, 4 stove burners, an oven and even a microwave, so as you can imagine I’ve been making a mess in the kitchen.
I took a cooking class in Bangkok with the Silom Thai Cooking School, (which I highly recommend) and have been recreating the recipes from class for both my parents and Dave.
And so, since this recipe is started it’s only appropriate that I share this soup first. Have you had Thai soup before? If not you must get your hands on some now. It is amazing.
All Thai food in all honestly is dream and drool worthy but soups especially.
The complexity and subletitly of all the flavors coming together is simply magical.
In Thai food I have found a common trend – many ingredients are added in the cooking process for flavor alone – they never get eaten but are simply moved aside in the finished dish. This is brilliant and it really works to bring more and more flavor to a dish.
As with all Thai dishes you really need to be careful with the spice level – they love their chili peppers over here and trust me they love their food spicy. Too spicy for most Westerners I presume.
Don’t be discouraged with the lenghty list of ingredients in this soup. Get yourself to an Asian supermarket and go wild — once I get you started cooking Thai food you won’t be able to stop – no joke it’s really that good.
Well I must wrap up this post before I become so tempted to make this soup this instant.
I’m off to get my beauty rest before another beach/pool day but good morning to the rest of the world!
Oh and for those of you looking for a Thai island to explore – Phuket’s a pretty good one (though watch out for the masses and I mean masses of Russian tourists). Since the island is pretty big you will want to rent some sort of transport to be able to independently explore but not to worry there are cheap car hire options or even motorbike rentals to be found.
- ½ cup shrimp, peeled and deveined
- 1 straw mushroom, quartered
- 1 stalk lemongrass, lightly smashed and cut into 3-4 pieces
- 3 kaffir lime leaves, torn in half
- 10 slices ginger or galangal
- ½ tablespoon fish sauce
- ½-1 teaspoon lime juice
- 1 cup water or chicken stock
- ½ tomato, quartered
- 1 tablespoon fresh cilantro, chopped
- 1-2 green onions cut into 2 inch long segments
- ½ tablespoon thai chili paste (nam prik pow - roasted thai chili paste)
- 2 tablespoons coconut milk
- 2 red bird's eye chili cut into ½ inch long segments
- To a pot add water or stock, lemongrass, green onions, ginger, kaffir lime leaves, mushrooms, chilies, and tomato. Bring to a boil and cook until tender (2-3 minutes).
- Add the shrimp, bring to a boil and cook until cooked through (2-3 minutes).
- Add coconut milk, lime juice, fish sauce, and thai chili paste. Mix, cook 1-2 minutes and remove from heat.
- Serve garnished with cilantro and sliced red chilies (optional).
Recipe from Silom Thai Cooking School