Posts Tagged With: Thai

Tom Yum soup


This soup from Thailand is great if you have a cold, as it has a warm spicy heat, and if you leave the fish sauce out is ideal for vegans and vegetarians. If you do eat meat though, you can add sliced raw chicken here to poach for 5 minutes at the end.

Fresh from the garden: lemongrass, garlic, ginger, chillies, coriander, spring onions, limes
Recipe source: adapted from a recipe by David Thompson


·       Kettle

·       Chopping boards and knives

·       Paper towel

·       Salad spinner

·       Measures – tablespoon, teaspoon

·       Mixing bowls – selection

·       Serving bowls


·       1.5 litres water

·       A clove of garlic

·       3 stalks lemongrass

·       150g assorted mushrooms

·       1 bunch fresh coriander leaves

·       1 sprig fresh basil leaves

·       1 lime

·       1 tablespoon bouillon

·       1 quantity tom yum paste (see recipe)

·       2 kaffir lime leaves

·       1 tablespoon fish sauce (optional)

·       1 teaspoon chopped fresh green chilli (optional)

 What to do:

  1. Fill the kettle to the 1.5 litre mark and set it to boil.
  2. Peel and finely chop the clove of garlic.
  3. Cut or strip the leaves from the lemongrass (reserving the leaves for another time) and wash the stalks. Chop them into 10cm lengths and bash lightly.
  4. Wipe the mushrooms clean with a piece of paper towel, then slice them into very thin slices.
  5. Wash and spin the coriander and basil leaves dry, then finely chop. Cut the lime into quarters.
  6. Pour the hot water into the large saucepan and add the bouillon. Bring back to the boil and stir in all the tom yum paste and garlic and cook for about 2 minutes.
  7. Stir in the lemongrass batons and whole kaffir lime leaves.
  8. Mix in the mushrooms. Add the fish sauce if using and a squeeze of the lime quarters and simmer for another 5 minutes.
  9. Remove from heat, sprinkle in the chopped coriander and basil, and ladle into bowls.

Notes: What does ginger smell like? What will you use the paste for?

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Tom Yum paste


This paste is commonly used for our Hot and Sour soup but you can also use it as a marinade for fish or chicken.

Fresh from the garden: lemongrass, garlic, ginger, chillies, coriander, spring onions, lime
Recipe source: adapted from a recipe by David Thompson
Makes: approx 100ml


·       Chopping boards and knives

·       Measures – tablespoon, teaspoon

·       Peeler

·       Salad spinner

·       Mixing bowls – 5 med & small

·       Citrus juicer

·       Stick blender and mini chopper with lid attachment

·       Mortar and pestle

·       Spatula



·       1 lemongrass stalk

·       3 cloves garlic

·       1 small sized piece ginger or galangal

·       1 fresh red chilli, sliced or 1/2 teaspoon dried chilli

·       A small handful of coriander

·       2 spring onions

·       1 lime

·       1 tablespoon soy sauce or gluten free tamari

·       1 teaspoon palm sugar or brown sugar 

What to do:

  1. Cut or strip the leaves from the lemongrass stalk, taking care not to cut yourself on the leaves. Finely mince the lemongrass stalk (reserving the leaves to make tea) to yield 2 tablespoons.
  2. Peel and finely chop the 3 garlic cloves. Peel and finely chop the ginger.
  3. Slice the fresh chilli if using, discarding the stalk and seeds (unless you want it really hot!).
  4. Wash and spin the coriander dry and finely chop all the leaves and stems.
  5. Wash the spring onion, strip off the outer layer and trim off the roots. Finely slice.
  6. Cut the lime in half and squeeze out the juice.
  7. Place all ingredients in the mini food chopper and blitz to create the fragrant paste.
  8. You may need to grind the paste with the mortar and pestle and a sprinkle of flaked salt to make it really smooth.
  9. Scrape out the paste with the spatula & use!
  10. To store for later, spoon into a clean and dry jar, smooth down and add a thin layer of oil to cover, pop lid on and refrigerate.

Notes: What does fresh ginger smell like? What will you use the paste for?


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Perfect steamed rice!

So many fantastic home cooks I know are scared of rice! When it comes to steaming you really don’t need a rice cooker (unless you’re cooking for 100 people!) as a simple saucepan will do the job perfectly…

Recipe source: Melissa
Serves: 8 or 24 tastes


  • Measures – cup
  • Large saucepan & lid
  • Sieve
  • Knife
  • Serving bowl or small bowl and plates

  • 3 cups jasmine or basmati rice
  • 4 cups cold water

What to do:

  • Measure the rice grains into the saucepan. Wash the rice with cold running water and swish with your hands. Drain carefully into a sieve and repeat 3 more times until the water is no longer milky. This helps remove excess starch and cleans the grains.
  • Empty the washed rice back into the pot and add the 4 cups of cold water. Turn the heat to high – when the water in the pot starts to bubble, stir then cover the pot and reduce heat to the lowest flame. Simmer for 15 minutes without disturbing.
  • After the 15 minutes is up, just turn off the heat without disturbing the saucepan. Just let it sit with the lid on for 5 minutes to finish the steaming process.
  • Using a knife, transfer the rice into a large serving bowl, fluffing as you go. Serve in one bowl, or alternatively cram spoonfuls of rice into a small deep bowl  – just rinsed & wet – until full and level, then place bowl upside-down onto a plate, tap and pull off the bowl leaving a bowl-shaped rice mound!

Notes: Where does rice come from? How is it grown? What other dishes can you make with rice?

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