RECIPES

Recipe for Happiness
I have a little recipe that isn’t hard to make but you must always start as soon as you awake.
Take a great big mixing bowl and fill it with a smile. Mix half a cup of sunshine with good deeds to last a while.
Add a pinch of work and play, a pinch of thoughtfulness and care. But don’t bake it in the oven, just spread it everywhere.

Tom Yum Kung (hot and sour soup with shrimps)

A hot and spicy soup and a favorite among Thai people. A clear broth with mushrooms, shrimps and the distinctive scent of Thai herbs such as lemon grass, kaffir lime leaves and lime juice.

Ingredients: (for 3 persons)
9 shrimps
7 oz halved straw mushrooms
9 Thai chilies, lightly crushed
1 lemon grass stem
5 kaffir lime leaves
1 tbsp roasted chili paste
2 tbsp fish sauce
3 tbsp lime juice
4 cups chicken stock
Garnish: kaffir lime leaves, slices of lemon grass and Thai chilies.

Preparation:

Remove the outer layer of the lemon grass stems and wash thoroughly. Cut off stems 21/2 from base and slice diagonally into 1/4� pieces. ?Boil chicken stock, add lemon grass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.

Add fish sauce, lime juice, chili paste, kaffir lime leaves and chilies. Boil once more.
Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemon grass and chilies. Serve hot with fragrant cooked jasmine rice.

Note: if raw spices are difficult to obtain, use Maesri Tom Yum paste.

Tom Yum Kung (hot and sour soup with shrimps)

A hot and spicy soup and a favorite among Thai people. A clear broth with mushrooms, shrimps and the distinctive scent of Thai herbs such as lemon grass, kaffir lime leaves and lime juice.

Ingredients: (for 3 persons)
9 shrimps
7 oz halved straw mushrooms
9 Thai chilies, lightly crushed
1 lemon grass stem
5 kaffir lime leaves
1 tbsp roasted chili paste
2 tbsp fish sauce
3 tbsp lime juice
4 cups chicken stock
Garnish: kaffir lime leaves, slices of lemon grass and Thai chilies.

Preparation:

Remove the outer layer of the lemon grass stems and wash thoroughly. Cut off stems 21/2 from base and slice diagonally into 1/4� pieces. ?Boil chicken stock, add lemon grass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.

Add fish sauce, lime juice, chili paste, kaffir lime leaves and chilies. Boil once more.
Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemon grass and chilies. Serve hot with fragrant cooked jasmine rice.

Note: if raw spices are difficult to obtain, use Maesri Tom Yum paste.

Tom Yum Kung (hot and sour soup with shrimps)

A hot and spicy soup and a favorite among Thai people. A clear broth with mushrooms, shrimps and the distinctive scent of Thai herbs such as lemon grass, kaffir lime leaves and lime juice.

Ingredients: (for 3 persons)
9 shrimps
7 oz halved straw mushrooms
9 Thai chilies, lightly crushed
1 lemon grass stem
5 kaffir lime leaves
1 tbsp roasted chili paste
2 tbsp fish sauce
3 tbsp lime juice
4 cups chicken stock
Garnish: kaffir lime leaves, slices of lemon grass and Thai chilies.

Preparation:

Remove the outer layer of the lemon grass stems and wash thoroughly. Cut off stems 21/2 from base and slice diagonally into 1/4� pieces. ?Boil chicken stock, add lemon grass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.

Add fish sauce, lime juice, chili paste, kaffir lime leaves and chilies. Boil once more.
Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemon grass and chilies. Serve hot with fragrant cooked jasmine rice.

Note: if raw spices are difficult to obtain, use Maesri Tom Yum paste.

Tom Yum Kung (hot and sour soup with shrimps)

A hot and spicy soup and a favorite among Thai people. A clear broth with mushrooms, shrimps and the distinctive scent of Thai herbs such as lemon grass, kaffir lime leaves and lime juice.

Ingredients: (for 3 persons)
9 shrimps
7 oz halved straw mushrooms
9 Thai chilies, lightly crushed
1 lemon grass stem
5 kaffir lime leaves
1 tbsp roasted chili paste
2 tbsp fish sauce
3 tbsp lime juice
4 cups chicken stock
Garnish: kaffir lime leaves, slices of lemon grass and Thai chilies.

Preparation:

Remove the outer layer of the lemon grass stems and wash thoroughly. Cut off stems 21/2 from base and slice diagonally into 1/4� pieces. ?Boil chicken stock, add lemon grass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.

Add fish sauce, lime juice, chili paste, kaffir lime leaves and chilies. Boil once more.
Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemon grass and chilies. Serve hot with fragrant cooked jasmine rice.

Recipes

Tom Yum Kung (hot and sour soup with shrimps)

Remove the outer layer of the lemon grass stems and wash thoroughly. Cut off stems 21/2 from base and slice diagonally into 1/4� pieces. ?Boil chicken stock, add lemon grass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.

Add fish sauce, lime juice, chili paste, kaffir lime leaves and chilies. Boil once more.

Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemon grass and chilies. Serve hot with fragrant cooked jasmine rice.

Note: if raw spices are difficult to obtain, use Maesri Tom Yum paste.

Tom Yum Kung (hot and sour soup with shrimps)

Remove the outer layer of the lemon grass stems and wash thoroughly. Cut off stems 21/2 from base and slice diagonally into 1/4� pieces. ?Boil chicken stock, add lemon grass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.

Add fish sauce, lime juice, chili paste, kaffir lime leaves and chilies. Boil once more.

Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemon grass and chilies. Serve hot with fragrant cooked jasmine rice.

Note: if raw spices are difficult to obtain, use Maesri Tom Yum paste.

Tom Yum Kung (hot and sour soup with shrimps)

Remove the outer layer of the lemon grass stems and wash thoroughly. Cut off stems 21/2 from base and slice diagonally into 1/4� pieces. ?Boil chicken stock, add lemon grass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.

Add fish sauce, lime juice, chili paste, kaffir lime leaves and chilies. Boil once more.

Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemon grass and chilies. Serve hot with fragrant cooked jasmine rice.

Note: if raw spices are difficult to obtain, use Maesri Tom Yum paste.

Tom Yum Kung (hot and sour soup with shrimps)

Remove the outer layer of the lemon grass stems and wash thoroughly. Cut off stems 21/2 from base and slice diagonally into 1/4� pieces. ?Boil chicken stock, add lemon grass and continue boiling until fragrant. Then add straw mushrooms and shrimps and boil until cooked.

Add fish sauce, lime juice, chili paste, kaffir lime leaves and chilies. Boil once more.

Pour Tom Yum Kung into a serving bowl, garnish with kaffir lime leaves, slices of lemon grass and chilies. Serve hot with fragrant cooked jasmine rice.

Note: if raw spices are difficult to obtain, use Maesri Tom Yum paste.