Remember my Thai dinner party back in February?
Last weekend we had a great Spanish tapas party at Ashley’s house where my dish did not fare so well. I made Patatas Bravas. Patatas Bravas is a fried potato dish with a sauce that is sometimes aoili & sometimes tomato based.
After a crazy wedding weekend I prepared it in about 45 minutes and went to the party without a shower & with makeup on from the night before. Very classy if you ask me.
I arrived, got out of the car & grabbed my bag with my dish. Right then, the (paper) bag broke & my dish went straight through to the asphalt landing upside down.
What a bummer!
Thanks to the girls we still had some great food!
We never made it to that nicely made table but rather sat at the bar table circling the Sangria all night long & just talked. I ate so much Sangria fruit it was awesome! Good times ladies, I think we made a pretty large dent in that Sangria! Can’t wait till next month!
Wondering why my title is Tom Kha Goong? Ya, well I’m going to share that recipe now.
I was nervous as most of us were because I’ve never cooked Thai food. Especially just coming back from Thailand I had high expectations and knew how it SHOULD taste.
I based my recipe off of this site & headed over to Ranch 99 to pick up most of my ingredients. Whatever you do, don’t go on the weekend. That place gets packed! Any good asian market should work too.
Tom Kha Goong
6 tablespoons fish sauce
6 tablespoons fresh lime juice
3 tablespoons Thai chili paste (I bought in Thailand but you can find at an Asian market)
1/2 teaspoon sugar – (I actually forgot the sugar)
4 cups shrimp stock (Made my own by boiling shrimp shells & head for a couple minutes then straining them out)
2 cups unsweetened coconut cream (Asian market)
10 thin slices fresh galangal (it’s Thai ginger that you can find at an asian market)
4 stalks fresh lemongrass, using white parts only, chopped into 2-inch pieces
10 fresh kaffir lime leaves, crumpled (Asian market)
bag of mushrooms (halved)
2/3 cup shallots cut into thin slices
1 pound medium shrimp, peeled, deveined
4 tablespoons chopped green onions
1/2 cup loosely-packed cilantro sprigs
8 Thai red chilies (use with caution)
Mix the first 4 ingredients in a small bowl to form a chili sauce.
In a large pot, bring stock to boil over medium heat. Add galangal, lemongrass, chilis and lime leaves. Reduce heat to low and simmer for 4 to 5 minutes for spices to infuse broth. I acutally let mine simmer for a really long time waiting for the dinner party. You don’t have to do this.
If you are not a spice lover, I’d reduce the amount of chilis. It was a bit spicy.
Now here’s something I learned while in Thailand. There are ingredients in soup that you eat & there are ingredients that are for flavor only. It took us time in Thailand to figure that out. I chewed on a good amount of lemongrass stalks before I was told you weren’t supposed to eat them. In this soup I used a soup bag. Similar to a tea bag but larger. I put the galangal, lemongrass, chilis & lime leaves in there as you aren’t supposed to eat these. I thought about letting my guests figure out the hard way like me but I was feeling nice.
Stir in chili sauce, mushrooms, shallots & add any extra liquid you would like. Mine was a bit spicy for the group & since I simmered it for so long I added extra water. Bring to a boil and cook for 2 minutes.
Stir in shrimp and cook until pink, about 1 minute. Do not overcook!
Stir in coconut cream.
Ladle into soup bowls & enjoy! Garnish with green onions, cilantro, and chilies, if desired.
Yum, a Thai night may be in the near future.
It’s supposed to be a wet weekend here & Todd & I have a triathlon planned for Sunday. If it rains tomorrow, they are most likely cancelling the swim & adding a beach run.
I have no desire to drive all the way to Coronado for a duathlon in the rain. I’m afraid of biking in the rain! I just want my money back & want to watch movies inside all weekend.
Somebody help, I need inspiration to go freeze my butt off!
Have a great weekend everyone, try to stay dry & be safe out there on the roads!