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Thai Kaeng Lieng Soup (Vegetable Soup) Recipe


A spicy, vegetable rich dish, this is a hearty Thai soup recipe with fresh sharp flavours. Ideal for a cold winters day. As with many thai recipes, this is a very healthy low fat meal. As such its a big hit with those watching their calorie intake.

You can vary what vegetables you add, the main flavour comes from the Kaeng Lien seasoning mix and dried baby shrimp. In this recipe I have added prawns, but this was purely for my own enjoyment. You can leave the soup vegetable only.

Another bonus of this dish is that it is quick and easy to make, and the ingredients are easy to get hold of in any western city.

Thai Kaeng Lieng Soup (Vegetable Soup) Ingredients

* Serves 2

  • 100g of prawns
  • 1/2 cup of watercress
  • 1/2 cup of baby corn
  • 1/2 a gourd
  • 3 mushrooms
  • 1 pack of Kaeng Lieng Mix
  • 1/2 teaspoon of ground black pepper
  • 1 tablespoon of dried baby shrimp
  • 3 cups of water

Thai Kaeng Lieng Soup (Vegetable Soup) Cooking Instructions

Step 1: Peel the gourd. When peeled, cut in half lengthways, and then slice into triangles

Thai Kaeng Lieng Soup Ingredients

Step 2: Slice the sweetcorn and mushrooms

Step 3: Add 3 cups of water to a wok and heat. Then add the Kaeng Lieng Seasoning mix and stir thoroughly. Follow by adding the baby shrimp and stirring

Step 4: Add the pepper, and stir

Step 5: Add the mushrooms, watercress, baby corn, and chopped gourd and stir everything together

Kaeng Lieng Soup Ingredients Chopped

Step 6: Let the soup simmer for about 5 minutes, as you want to give the vegetables time to cook. Then add the prawns (if pre cooked. If raw, add them with the vegetables)

Step 7: Stir and let the soup cook for 5 more minutes. By now the vegetables should be white and a bit more translucent

Step 8: If the vegetables dont look cooked, or you have chopped them thicker than shown in the video, then give them a few more minutes. Otherwise, serve in a bowl and enjoy

Kaeng Lieng Soup In Wok

Thai Sour Curry Soup Recipe


This is a hot and sour curry soup, which is ideal with any kind of fish or seafood. In this recipe I have used salmon and prawns. To complement the spicy sour taste, there is a distinct flavour of tamarind provived by the tamarind juice.

The generous amount of vegetables also make this another healthy low fat recipe. This recipe will need a slightly longer cooking time than most Thai soup and Thai curry recipes, as the vegetables need time to cook properly. This Thai curry soup is ideal for those who like spicy seafood dishes.

Thai Sour Curry Soup Ingredients

* Serves 2

  • 2 Salmon Fillets
  • 1 tablespoon of tamarind juice/ tamarind concentrate
  • 1/4 green papaya
  • 100g cauliflower
  • 50g green string beans
  • 1 large leaf of cabbage
  • 1 tablespoon of fish sauce
  • 1/2 can sour curry paste
  • 3 chillies
  • 1/2 yellow and 1/2 red pepper
  • 1 1/2 cups of water

Thai Sour Curry Soup Cooking Instructions

Step 1: Peel the papaya, wash, cut in half, and removed the core. Then slice the papaya into fairly thin slices

Thai Sour Curry Soup Ingredients

Step 2: Slice the cabbage, cauliflower, green beans and peppers

Thai Sour Curry Soup Ingredients Chopped

Step 3: Make a verical incision in the chillis so that the insides are released during cooking.Ensure that the storks are removed

Step 4: Cut the salmon fillets into decent sized slices (see video)

Step 5: Heat the water in a wok, and add the sour curry paste. Mix in together. Add the chillies, ensuring you give them a good squashing with your spoon to release their fiery flavour. Mix well

Step 6: Once the soup starts to gently simmer, add the salmon. Be careful with the salmon as you don’t want it to break apart. Gently stir

Step 7: Let the soup simmer for a couple of minutes, then add all of the vegetables and mix everything, being careful not to break up the salmon pieces.

Thai Sour Curry Soup In Wok

Step 8: Let the soup simmer for a couple of minutes, then add the fish sauce and tamarind juice. Stir gently

Step 9: Cook for 5 minutes more. By now, the papaya should have turned white, and the salmon should be cooked. Serve in a bowl and enjoy

Thai Sour Curry Soup Recipe

Thai Jungle Curry Recipe


Thai Jungle curry lives up to its name in the sense that it seems to contain all the ingredients of the jungle! This is a vegetable rich, spicy, soup-like curry, that resembles a broth.

In this recipe, I have used fish, but this can be substituted for chicken, pork, beef, Tofu, or can just be left with vegetables as the main ingredient.

Whilst simple to cook, a visit to an Asian grocery store will definitely be required to obtain all the necessary ingredients.

Thai Jungle Curry Ingredients

* Serves 2

  • 1 fillet of cod fish
  • 2 tablespoons of red curry paste
  • 2 mushrooms
  • 1/2 red pepper
  • 2 large eggplant bulbs
  • 1/4 cup of baby eggplant
  • 1 kra chai
  • 1/3 cup of prepared bamboo shoots
  • 1/4 cup lime leaves
  • Handful of green string beans
  • 4 baby sweetcorn
  • 3 cups of water
  • 2 tablespoons of fish sauce
  • 1 tablepoon of lemon juice

Thai Jungle Curry Cooking Instructions

Step 1: Prepare the vegetables: Chop the mushrooms into fairly thick pieces. Chop the baby sweetcorn lengthways. Tear each baby eggplant bulb off the stork so only the bulb remains. Do the same with the young eggplant, then wash all the eggplants. Chop the young eggplant into quarters, but leave the baby eggplant un chopped. But the green string beans into thirds. Finally, slice the pepper

Thai Jungle Curry Ingredients

Step 2: Thoroughly wash the kra chai, then flatten the bulbous head, and chop the entire vegetable into fine pieces

Thai Jungle Curry Chopped Ingredients

Step 3: Drag a fork along the length of the fish. Keep doing this until the fish becomes completely shredded

Step 4: Add the chopped kra chai to a pan, add the red curry paste, and the 3 cups of water, and turn the cooker to a high heat. Mix the contents together

Step 5: Heat until the curry is simmering, then add all of the vegetables and the lime leaves. Sitr thoroughly

Thai Jungle Curry In Pot

Step 6: After the curry has been cooking for 10 minutes, add the shredded fish, and stir

Step 7: Cook for 5 minutes, before adding the fish sauce and lemon juice. Stir, and allow the contents to simmer for a further 2 minutes, and the curry is ready to serve

Thai Jungle Curry

Thai Basil And Chilli Stir Fry With Beef Recipe


This spicy stir fry recipe is common throughout Thailand. Bulked with rice and topped with a fried egg, it is a delicious tasting, cheap, easy to prepare and filling meal.

Spicy and meaty, pretty much every visitor to Thailand is sure to have tried and enjoyed this recipe.

Usually served with minced pork, however I have used minced beef. You can also use minced chicken. The egg is optional, but I find it goes well with the dish as a whole.

Thai Basil And Chilli Stir Fry With Beef Ingredients

* Serves 2

  • 250g minced beef
  • 1/2 red pepper
  • 5 bird eye chillis
  • 1/2 cup of thai holy basil leaves
  • 2 tablespoons of oyster sauce
  • string green beans
  • 3 cloves of garlic
  • 1 1/2 tablespoons of vegetable oil
  • Optional: 2 fried eggs

Thai Basil And Chilli Stir Fry With Beef Cooking Instructions

Step 1: Peel and finely chop the garlic

Step 2: Thinly slice the chillies, ensuring you remove the green stork beforehand

Thai Basil And Chilli Stir Fry Ingredients

Step 3: Slice the peppers, removing any seeds

Step 4: Thinly slice the green beans

Thai Basil and Chilli Stir Fry Chopped Ingredients

Step 5: Heat a pan or wok on a high heat, and then add the vegetable oil

Step 6: Add the garlic, stir in with the oil, then add the chillies and mix together for 1 minute

Step 7: Add the minced beef, and cook for a couple of minutes until brown

Step 8: When the mince has browned, add the peppers and green beans. Keep stirring

Step 9: Add the oyster sauce, stir for 1 minute, then add the basil. Let everything simmer for 2 minutes longer, stirring often. Then serve with rice and a fried egg

Thai Basil And Chilli Stir Fry With Beef

Thai Coconut Curry (Panang Curry) Recipe


Thai coconut curry, also known as panang curry, is a very rich and creamy curry, with a hint of fresh sourness provided by the addition of chopped lime leaves. It can be somewhat spicy too, so if you prefer mild food, use less panang curry paste. It’s my personal favourite, and is very popular amongst westerners.

The ingredients and cooking process is very simple, however the knack lies in getting the sauce at the right consistency – it should be thick and creamy, not watery, which is why we do not add water in this recipe.

Thai Coconut Curry (Panang) Ingredients

* Serves 2

  • 2 chicken breasts, chopped
  • 1/4 cup of chopped lime leaves
  • 1/2 to 1 can of coconut milk
  • 3 tablespoons of panang curry paste
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of fish sauce

Thai Coconut Curry (Panang) Cooking Instructions

Step 1: Chop the lime leaves into very fine pieces

Step 2: Chop the chicken breasts into cubes

Thai Chicken Coconut Curry

Step 3: Add 2 tablespoons of vegetable oil to a pan or wok and turn the cooker to a high heat. Once the pan is hot, add the 3 tablespoons of panang curry paste, and mix together

Step 4: Pour in about 1/4 can of coconut milk, and mix. Once mixed, top up several times with a dash more coconut milk. Keep adding until you have used about 1/2 can of coconut milk in total

Thai Coconut Curry In Pan

Step 5: Once you have a rich thick looking sauce, add the chopped chicken and the chopped lime leaves, and stir

Step 6: Let the chicken cook for about 5 minutes, regularly stirring, then add 1 teaspoon of fish sauce, and continue to stir. Add a dash of coconut milk here and there to keep the sauce at a thick consistency, you don’t want the sauce to reduce down too much

Step 7: Once the chicken is cooked, serve on a plate, ideally with some Thai jasmine rice. Drizzle some more coconut milk over the curry to give it a creamy white finish. You’re ready to eat and enjoy!

Thai Coconut Curry Panang

Real Pad Thai Easy Recipe


Pad Thai is a delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It’s easy to see why this dish is so readily available on the streets of Bangkok, and why it’s so popular with budget conscious backpackers. Flavors are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created. Check out this easy Pad Thai recipe below!

* Serves 2

Ingredients:

  • 200g of Shrimps or prawns (raw preferred)
  • 2 medium sized eggs
  • approx 130g of dry rice noodles 
  • 4 tablespoons of pad thai sauce
  • 1/2 lime
  • 1/2 cup chinese chives
  • 1 cup of bean sprouts
  • 1 tablespoon of crushed chillis
  • 1 tablespoon crushed peanuts
  • 2 teaspoons of fish sauce
  • 1 carrot (optional)
  • 2 spring onions (optional)
  • 2 tablespoons of vegetable oil

Directions:

Step 1: Soaking the noodles – Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.

Soaked Thai Rice Noodles

Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside (see video) Once this is done, wash them all under cold water. 

Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete. 

Chopped Pad Thai Ingredients

Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water. 

Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don’t get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently. 

Pad Thai Cooking

Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry. 

Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring. 

Step 8: Now the noodles should be soft and tangled – the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles. Serve and Enjoy!

Pad Thai