Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the chicken strips, ginger, lime leaves, and curry paste. Sauté until the chicken is cooked, but not browned. Add the chicken mixture to the broth.
In another sauté pan, heat the vegetable oil. Add the eggplant and sauté until just warmed through.
To serve, divide the rice among 4 soup bowls. Spoon the broth over the rice. Top with a piece of eggplant, a chili pepper half (if desired), and some basil.
Thai-Spiced Beef Soup with Rice Noodles
8 cups beef broth
1 whole star anise, crushed
1 (2–inch) cinnamon stick
2 (¼–inch) pieces peeled gingerroot
8 ounces rice noodles, soaked in hot water for 10 minutes, strained and rinsed in cold water
1 stalk lemongrass, tough outer leaves removed, inner core crushed and minced
¾ cup leftover beef roast, chopped or shredded
¼ cup fish sauce
1 tablespoon prepared chiligarlic sauce
2½ tablespoons lime juice
3–4 teaspoons (or to taste) salt
Freshly ground black pepper to taste
In a medium-sized saucepan, simmer the beef broth, star anise, cinnamon stick, and ginger over low heat for 30 to 40 minutes.
Strain the stock and return to the saucepan.
Add the noodles, lemongrass, shredded beef, fish sauce, chili sauce, and garlic. Bring the soup to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the lime juice, salt, and pepper.
Serves 4–6
I like using leftover pot roast for the beef because I prefer the more tender texture, but any cooked beef will do. And frankly, you could leave out the meat entirely and still have a really great dish.
Vegetarian Lemongrass Soup
8 cups low-sodium vegetable broth
1 teaspoon (or to taste) crushed red peppers
4–6 stalks lemongrass, bruised
4 tablespoons soy sauce
Juice of ½ lime or to taste
1 can straw mushrooms, drained
1 cup snow peas, trimmed
½ cup coarsely shredded carrots
½ cup sliced celery
1 red serrano chili, seeded and thinly sliced
Bring the broth to a simmer in a large saucepan. Add the crushed red peppers, lemongrass, soy sauce, and lime juice. Simmer for 10 minutes.
Add the remaining ingredients. Continue to simmer until the vegetables are just done, about 2 to 3 minutes. Remove the lemongrass stalks before serving.
Vegetarian Thai Food
If you're a vegetarian, or just trying to cut back on your meat consumption, then Thai food is for you! Most Thai dishes start with rice or noodles with vegetables — meat and sauce are placed on top. Meat is rarely the main focus of the meal, and the flavors of the dish mostly come from the spices and vegetables. Generally, you can substitute tofu in any recipe that includes meat.
Serves 4–6
The original recipe for this Lemongrass Soup calls for chicken broth and fish sauce, but I regularly use vegetable broth and soy sauce instead, and still enjoy this soup very much.
Chilled Mango Soup
2 large mangoes, peeled, pitted, and chopped
1½ cups chilled chicken or vegetable broth
1 cup plain yogurt
1 teaspoon sugar (optional)
1 tablespoon dry sherry
Salt and white pepper to taste
Place all of the ingredients in a blender or food processor and process until smooth. Adjust seasonings. This soup may be served immediately or refrigerated until needed. If you do refrigerate the soup, let it sit at room temperature for 10 minutes or so before serving to take some of the chill off.
Serves 2–4
I know it sounds like a dessert soup, but it's not. Mangoes and papayas are regularly used in both savory and sweet dishes throughout Asia, and this chilled soup is a great example. It is a perfect summer dish.
5
Salads
Fiery Beef Salad
Spicy Rice Salad
Spicy Shrimp Salad
Shrimp and Noodle Salad
Thailand Seafood Salad
Asian Noodle and Vegetable Salad
Grilled Calamari Salad
Thai Dinner Salad
Sweet-and-Sour Cucumber Salad
Cucumber Salad with Lemongrass
Papaya Salad
Zesty Melon Salad
Crunchy Coconut-Flavored Salad
Thailand Bamboo Shoots
Fiery Beef Salad
For the dressing:
¼ cup basil leaves
2 tablespoons chopped serrano chilies
2 cloves garlic
2 tablespoons brown sugar
2 tablespoons fish sauce
¼ teaspoon black pepper
¼ cup lemon juice
For the salad:
1 pound beef steak
Salt and pepper to taste
1 stalk lemongrass, outer leaves removed and discarded, inner stalk finely sliced
1 small red onion, finely sliced
1 small cucumber, finely sliced
1 tomato, finely sliced
½ cup mint leaves
Bibb or romaine lettuce leaves
Combine all of the dressing ingredients in a blender and process until well incorporated; set aside.
Season the steak with salt and pepper. Over a hot fire, grill to medium-rare (or to your liking). Transfer the steak to a platter, cover with foil, and let rest for 5 to 10 minutes before carving.
Slice the beef across the grain into thin slices.
Place the beef slices, any juices from the platter, and the remaining salad ingredients, except the lettuce, in a large mixing bowl. Add the dressing and toss to coat.
To serve, place lettuce leaves on individual plates and mound the beef mixture on top of the lettuce.
Serves 2–4
This entrée salad is one of my favorites — somehow hearty and light at the same time. If the weather doesn't permit grilling, the steak can be broiled instead — and it will still be good.
Spicy Rice Salad
For the dressing:
½ cup rice vinegar
½ cup fish sauce
¼ cup sesame oil
¼ cup hot chili oil
¼ cup lime juice
For the salad:
2 cups long-grained rice (preferably Jasmine)
4–6 green onions, trimmed and thinly sliced
2 carrots, peeled and diced
1 sweet red pepper, seeded and diced
1 serrano chili pepper, seeded and minced
¼–½ cup chopped mint
¼–½ cup chopped cilantro
1 pound cooked shrimp
cup chopped unsalted peanuts
Lime wedges
Whisk together all of the dressing ingredients; set aside.
Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.
Pour approximately of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
To serve, place on individual plates and garnish with peanuts and lime wedges.
Vinegar Distinctions
Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.
Yields approx. 8 cups
This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.
Whisk together all of the dressing ingredients; set aside.
Cook the rice according to the package directions. Fluff the rice, then transfer it
to a large mixing bowl. Allow the rice to cool slightly.
Pour approximately of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
To serve, place on individual plates and garnish with peanuts and lime wedges.
Vinegar Distinctions
Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.
Yields approx. 8 cups
This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.
Spicy Shrimp Salad
For the dressing:
3 tablespoons sugar
4 tablespoons fish sauce
cup lime juice
2 tablespoons prepared chili sauce
For the salad:
¾ pound cooked shrimp
¼ cup chopped mint
1 small red onion, thinly sliced
2 green onions, trimmed and thinly sliced
2 cucumbers, peeled and thinly sliced
Bibb lettuce leaves
In a small bowl, combine all the dressing ingredients. Stir until the sugar dissolves completely.
In a large bowl, combine all of the salad ingredients except the lettuce. Pour the dressing over and toss to coat.
To serve, place the lettuce leaves on individual plates. Mound a portion of the shrimp salad on top of the leaves. Serve immediately.
Peeling Tomatoes
The trick to peeling tomatoes is to quickly blanch them in boiling water before removing the skin. Bring a pan of water to boil, then throw in the tomato for 15 to 30 seconds. Using a slotted spoon, remove the tomato from the water and run it under cold water until it is cool enough to handle. Using the tip of a knife, pull up a small piece of skin, then simply pull the skin off the flesh.
Serves 2–4
The cooked shrimp add great color and texture to this salad, but it's equally tasty if you substitute cooked mussels or scallops. Why not try combining all of them?
Shrimp and Noodle Salad
8 ounces rice noodles
1 stalk lemongrass, finely minced (inner core only)
1 cup citrus fruit (oranges, grapefruit, tangerines, etc.) peeled, sectioned, and chopped
cup chopped peanuts, plus extra for garnish
1 medium tomato, peeled, seeded, and chopped
3 green onions, sliced
cup chopped mint leaves
cup chopped cilantro, plus extra for garnish
½–1 teaspoon dried red pepper flakes
1 clove garlic, minced
1 tablespoon brown sugar
¾ cup lime juice (approximately 4–5 limes)
2 tablespoons fish sauce
24 medium shrimp, peeled and deveined
1 tablespoon vegetable oil
Salt and ground pepper to taste
Soak the rice noodles in hot water for 10 to 20 minutes or until soft. While the noodles are soaking, bring a large pot of water to boil.
Meanwhile, in a large bowl, mix together the lemongrass, citrus, peanuts, tomato, scallions, mint, and cilantro.
In a small bowl, combine the red pepper flakes, garlic, sugar, lime juice, and fish sauce. (Adjust seasoning to your taste.)
Drain the noodles from their soaking liquid and add them to the boiling water. When the water returns to a boil, drain them again and rinse thoroughly with cold water. Allow the noodles to drain thoroughly.
Add the noodles and the dressing to the citrus mixture and toss to combine. Set aside.
Brush the shrimp with the vegetable oil and season with salt and pepper. Grill or sauté for approximately 2 minutes per side or until done to your liking.
To serve, mound the noodles in the center of a serving platter. Place the grilled shrimp on top and garnish with peanuts and cilantro.
Serves 6
I like the noodle and fruit mixture in this recipe so much, I even eat it without the shrimp. Or, you can top the noodles with anything you like — grilled scallops, grilled chicken, or grilled pork tenderloin.
Thailand Seafood Salad
½ pound squid rings, poached in salted water for 30 seconds
½ pound salad shrimp
1 (6-ounce) can chopped clams, drained
2 medium cucumbers, peeled, halved, seeded, and very thinly sliced
1 stalk celery, cleaned and thinly sliced
1 small onion, finely chopped
1 stalk lemongrass, outer leaves removed, inner core minced
1 small serrano chili, seeded and finely chopped
2 tablespoons chopped mint
1 clove garlic, minced
1 green onion, trimmed and thinly sliced
¼ cup fish sauce
Sugar to taste
Bibb lettuce leaves
In a large mixing bowl, gently combine the squid, shrimp, clams, cucumber, and celery; set aside.
In a small mixing bowl, stir together the onion, lemongrass, serrano chili, mint, garlic, green onion, and fish sauce. Add sugar to taste.
Pour the dressing over the seafood mixture, tossing to coat. Cover and let sit for at least 30 minutes before serving.
To serve, place lettuce leaves in the center of 4 to 6 plates. Mound the seafood salad on top of the lettuce leaves.
Serves 4–6
The different textures and flavors of the seafood in this recipe complement one another well. Still, don't hesitate to try other crustaceans in this recipe, such as bay scallops or lobster.
Asian Noodle and Vegetable Salad
8 ounces dried rice noodles, cooked al dente and rinsed under cold water
2 teaspoons vegetable oil
1 teaspoon sesame oil
1 teaspoon soy sauce
¼ pound snow peas, trimmed and cut on the diagonal
1 small red bell pepper, cored, seeded, and cut into thin strips
1 medium carrot, peeled and thinly sliced on the diagonal
1 recipe Spicy Thai Dressing (see recipe on page 28)
10 basil leaves, shredded (preferably Thai or lemon)
4 green onions, thinly sliced
1 cup bean sprouts
1 lime, cut into 6–8 wedges
½ cup toasted peanuts, chopped
In a large bowl, toss the noodles with the oils and the soy sauce.
Blanch the snow peas in boiling water for 30 seconds and then rinse them under cold water.
Add the snow peas, bell pepper, and the carrot to the noodles and toss.
Drizzle the Spicy Thai Dressing over the noodle mixture to taste, add the basil, half of the green onions, and half of the bean sprouts, and toss well.
To serve, place the noodle salad on a chilled serving platter. Scatter the remaining green onions, remaining bean sprouts, and the peanuts over the top. Squeeze the juice of 2 lime wedges over the whole dish, and use the remaining wedges as garnish. Serve immediately.
Serves 4–6
The riot of colors and the intense flavors of the lime, peanuts, and dressing in this salad will have you so impressed, you'll forget you were ever an omnivore.
Grilled Calamari Salad
For the dressing:
1 tablespoon fish sauce
cup water
1 stalk lemongrass, inner core finely chopped
3 kaffir lime leaves, chopped or 1 tablespoon lime zest
1 small onion, thinly sliced
5 teaspoons lime juice
1–5 red chili peppers, seeded and chopped (the more you use, the spicier it'll be!)
For the salad:
1 pound calamari, cleaned
15–20 mint leaves, chopped
6–8 sprigs cilantro, chopped
1 green onion, thinly sliced
&nb
sp; Baby greens (optional)
Combine all the dressing ingredients in a small bowl; set aside.
Prepare a grill or broiler. Place the calamari on a broiler pan or in a grill basket and cook over high heat until tender, about 3 minutes per side. Let cool to room temperature.
Place the grilled calamari in a mixing bowl. Stir the dressing and pour it over the calamari.
If serving immediately, add the mint, cilantro, and green onions. Alternatively, allow the calamari to marinate for up to 1 hour before serving, and then add the additional ingredients.
To serve: Use individual cups or bowls to help capture some of the wonderful dressing. Alternatively, mound the calamari mixture over a bed of baby greens and spoon additional dressing over the top.
What Is Calamari?
Calamari is squid! Sometimes you will see the smallest ones sold whole. Otherwise it comes in pearly white pieces that you slice into bite-sized morsels. Calamari has a sweet, mild flavor and only becomes chewy when overcooked.
Serves 2–4
When I was a kid I thought that calamari was disgusting, but now I'm a huge fan. This recipe features calamari grilled with a light vinaigrette that I'm sure will please even the most conservative eaters.
Thai Dinner Salad
For the dressing:
2 tablespoons fish sauce
1 tablespoon lemon juice
1 clove garlic, minced
2 teaspoons sugar
1 tablespoon water
¾ teaspoon rice wine vinegar
Pinch of red pepper flakes
For the salad:
1 small head of romaine or Bibb lettuce, torn into bitesized pieces
2 small carrots, grated
1 cucumber, peeled, seeded, and diced
¼ cup chopped cilantro
THE EVERYTHING® THAI COOKBOOK Page 7