Tom yum kung

Main Ingredient

Shrimp 500 g.

Rice straw mushroom 600 g.
Chilli paste 150 g.
Soup stock 2,500 g.
Citric acid 10 g.
Salt 15 g.
Fish sauce 100 g.
Sugar 20 g.
Lime juice 15 g.
Hot chilli 10 g.

Chilli paste Ingredient

Dried Chilli 10 g.
Lemon grass 40 g.
Shallots 40 g.
Galangal 10 g.
Kaffir lime leaves 5 g.
Vegetable oil 100 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Chilli paste cooking

Roast the chilli paste mixture and pound until ground then fry with oil and take aside. Main

Ingredient cooking

Peel the shrimp except its tail Peel the mushroom, divide by two Heat the soup stock and mix with all seasonings until boiling, add shrimps and mushroom and boil until done Add the chilli paste to favorite taste

Tom Kha Kai

Main Ingredient

Chicken 500 g.

Coconut Milk 1,000 g.
Rice straw mushroom 200 g.
Fresh galangal 50 g.
Bashed galangal 25 g.
Bashed lemon grass 100 g.
Kaffir lime leaves 3 g.
Coriander root 37 g.
Soup powder 11 g.

Salt 10 g.

Hot chilli 10 g.
Lime juice 50 g.

Fish sauce 50 g.
Coriander leaves 5 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method

1. Cut up the chicken
2. Mix galangal, lemon grass, kaffir lime leaves and coriander root, all bashed, add coconut milk and heat until fragrant, add chicken and low heat until done then season with salt, soup powder, fish sauce, hot chilli, mushroom, remove from heat, add lime juice and sprinkle with coriander leaves

Strong point of Tom Kha Kai

Low fat compared to other coconut dishes. Provide phosphorus and rather low calories.

Som Tum ( hot hit )

Green Papaya Salad
Som Tum Thai ( ส้มตำไทย )



Som Tum is traditionally made using a mortar and pestle (or kloke in Thai).If you don’t have a kloke, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl.

1 pound green papaya
2 Thai chilies (add more pepper if you want it hotter!)
1 small clove of garlic
2 strings long bean (cut into 1 inch lengths)
1 tablespoon chopped roasted peanut
5 cherry tomatoes (cut in half)1 tablespoon palm sugar (or brown sugar)
2 tablespoons lime juice
1+1/2 tablespoons fish sauce (nam pla)
1 teaspoon chopped dried shrimp

1. Cut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they’re broken up. Add the long beans and roasted peanuts, pounding only enough to break them up a little bit.
2. Add the shredded papaya, tomato, sugar, lime juice, fish sauce, and dried shrimp, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to get the taste you like. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, Kao Mun Gai (see page 122), and fresh cabbage or lettuce.


Yield: 4 servings
This recipe taken from "Crying Tiger: Thai Recipes from the Heart" by Supatra Johnson. Published by Jasmine Market. (All Rights Reserved) Copyright 2004