Thai Food Bastardisation
Sunday 24 August 2008 by Dr Maytel
All noodle stands close on Mondays in Bangkok for the purpose of street cleaning and repairs which often leaves me in a dilemma. What to eat? I love noodles and can eat them happily everyday and I usually do. But on Mondays I am left to my own devices. It was on Monday the 11th of August that I devised this exceptionally yummy bastardisation of tom kha hed and kanom jeen. Usually served cold or rather at room temperature I had mine hot because I couldn't be bother waiting for them to cool down.
I took one packet of tom yum ingredients available at all Thai food supermarkets. It contains a knob of galangal, 3 stalks of young tender lemon grass, saw tooth corriander, chilis, lime, kaffir lime leaves and shallots. Slice and tear as appropriate and add chilis as desired
One pack of tom ka paste.
I used lobo
Cup of coconut milk (canned, the way it was meant to be)
Water
Fish Sauce (optional)
Rice noodles dried or fresh, (not vermicelli made from bean starch)
Assortment of herbs including dill, mint, thai basil
Mushrooms, oyster, shitake, black cloud, etc
tablespoon of sugar
Bring noodle water to the boil and cook rice noodles
In a small-ish sauce pan bring can of coconut milk to the boil with tom yum fresh ingredients and packet. Add water if needed. I added about a cup. Add mushrooms. Season with sugar and fish sauce to taste. Cool (or not)
Ladle soup over noodles.
Serve with the following condiments fish sauce, fresh herbs, pickled chinese vegetable (optional), green beans, boiled eggs, bitter melon sliced and raw green beans and bean sprouts.
It was yummy, and I later emailed Hock about it to tell him to make this bastardisation for his menu...turns out he had already thought of the same thing and was writing a more funked up recipe for it......he's my twin food soul and together we signfy the death of all that is good and "authentic" in Thai food...he he he he he
I took one packet of tom yum ingredients available at all Thai food supermarkets. It contains a knob of galangal, 3 stalks of young tender lemon grass, saw tooth corriander, chilis, lime, kaffir lime leaves and shallots. Slice and tear as appropriate and add chilis as desired
One pack of tom ka paste.
I used lobo
Cup of coconut milk (canned, the way it was meant to be)
Water
Fish Sauce (optional)
Rice noodles dried or fresh, (not vermicelli made from bean starch)
Assortment of herbs including dill, mint, thai basil
Mushrooms, oyster, shitake, black cloud, etc
tablespoon of sugar
Bring noodle water to the boil and cook rice noodles
In a small-ish sauce pan bring can of coconut milk to the boil with tom yum fresh ingredients and packet. Add water if needed. I added about a cup. Add mushrooms. Season with sugar and fish sauce to taste. Cool (or not)
Ladle soup over noodles.
Serve with the following condiments fish sauce, fresh herbs, pickled chinese vegetable (optional), green beans, boiled eggs, bitter melon sliced and raw green beans and bean sprouts.
It was yummy, and I later emailed Hock about it to tell him to make this bastardisation for his menu...turns out he had already thought of the same thing and was writing a more funked up recipe for it......he's my twin food soul and together we signfy the death of all that is good and "authentic" in Thai food...he he he he he
Oh right, tom kha looks so tempting to pour over khanom jiin doesn't it. Looks yummy.
There's a saying that when there's a lightening in the forest, shiitake mushrooms grow... there is even a scientific experiment about it too!