Thailand
Menus and Recipes
Tom Yum Kung (Spicy Prawn Soup)
A wonderful, traditional soup or stew with classic Thai flavors of lemon grass, kaffir lime, chillies.
12 fresh black tiger prawns 1/2 cup halved oyster mushrooms
5 fresh Tahi chilies, lightly pounded 1 lemon grass stalk, sliced diagonally
1 tb chili paste 3 tbs lemon juice
5 pcs finely sliced galangal 5 kaffir lime leaves, shredded
3 tbs fish sauce 3 cups chicken stock
Shell and devein the black tiger prawns, wash clean. Bring the stock to the boil, add mushrooms, lime leaves, galangal, and lemon grass, add prawns, add chili paste once the prawns start to turn color. Season with fish sauce, lemon juice and chili. Serve with freshly cooked rice.
Royal Palace Spires, Bangkok, Thailand
For more information about Thai cuisine and sources for ingredients, review these sites:
Please let us know your favorite Thai dish or restaurant, either in Myanmar or your home city. For suggestions on Thai shops, restaurants, activities, check the Thailand Resources page.
For help designing a custom itinerary, please contact Silk and Stones Travel
For additional help planning your trip, please see Resources, Packing List, Application, and Terms and Conditions.
Photos courtesy of Barbara T. Bauer, 2009
Khao Tang Na Tang (Rice Crackers with Prawn and Pork Dip)
150 g think rice crackers 300 grams minced pork
100 grams minced black tiger prawns 1/4 cup shallots
5 cloves garlic 3 coriander roots
2 chopped Thai red chilies 2 tbs fish sauce
2 tbs tamarind paste 1/2 sheet minced yellow tofu
2 tbs chopped peanuts 1 cup coconut milk
2 tbs palm sugar Fresh Coriander
Fry the rice cracker to a golden yellow, let it cool, and arrange on a serving plate. Finely pound and combine the white pepper, garlic, coriander roots to make a paste. Simmer 1 cup of coconut milk until the oil separates, add the paste and stir well. Then add hte minced black tiger prawns, pork, tofu, and peanuts. Cook until done. Lastly, add the shallots and the remaining coconut milk, stirring continuously and season with fish sauce, sugar, and tamarind paste. Remove from pan and allow to cool. Transfer toa bowl and garnish with the chopped chillies, and coriander leaves. Serve as a dip with the rice crackers.
Kluay Buad Chee (Bananas in Coconut Milk)
A wonderful, traditional soup or stew with classic Thai flavors of lemon grass, kaffir lime, chillies.
5 bananas 1 cup coconut milk*
5 Tbs sugar Salt
Separate the thick coconut milk. cut the banana into 4 parts; boil with the thin coconut milk. When boiling, ad sugar, salt, and the thicker coconut milk. Remove from the heat, cool slightly and serve.
* If using canned coconut milk, add 1 part water to thin it.