Read Online THE EVERYTHING® THAI COOKBOOK by Jennifer Malott Kotylo - Free Book Online
Authors: Jennifer Malott Kotylo
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prepare the broth:
In a large pot, melt the butter over medium heat. Add the pumpkin, leeks, celery, bananas, chili pepper, lemongrass, garlic, and ginger; sweat for 5 minutes.
Add the vegetable broth and heat until warm.
Add the half-and-half, coconut milk, and curry paste; simmer for 15 to 20 minutes.
Remove the chili pepper halves. Transfer the broth mixture to a blender or food processor and purée until smooth. Strain if desired, and season to taste with salt and pepper. Pour the mixture into a clean pot and keep warm.To prepare the chicken and vegetables:
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the chicken strips, ginger, lime leaves, and curry paste. Sauté until the chicken is cooked, but not browned. Add the chicken mixture to the broth.
In another sauté pan, heat the vegetable oil. Add the eggplant and sauté until just warmed through.
To serve, divide the rice among 4 soup bowls. Spoon the broth over the rice. Top with a piece of eggplant, a chili pepper half (if desired), and some basil.
Thai-Spiced Beef Soup with Rice Noodles
8 cups beef broth
1 whole star anise, crushed
1 (2–inch) cinnamon stick
2 (¼–inch) pieces peeled gingerroot
8 ounces rice noodles, soaked in hot water for 10 minutes, strained and rinsed in cold water
1 stalk lemongrass, tough outer leaves removed, inner core crushed and minced
¾ cup leftover beef roast, chopped or shredded
¼ cup fish sauce
1 tablespoon prepared chiligarlic sauce
2½ tablespoons lime juice
3–4 teaspoons (or to taste) salt
Freshly ground black pepper to taste
In a medium-sized saucepan, simmer the beef broth, star anise, cinnamon stick, and ginger over low heat for 30 to 40 minutes.
Strain the stock and return to the saucepan.
Add the noodles, lemongrass, shredded beef, fish sauce, chili sauce, and garlic. Bring the soup to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the lime juice, salt, and pepper.
Serves 4–6
I like using leftover pot roast for the beef because I prefer the more tender texture, but any cooked beef will do. And frankly, you could leave out the meat entirely and still have a really great dish.
Vegetarian Lemongrass Soup
8 cups low-sodium vegetable broth
1 teaspoon (or to taste) crushed red peppers
4–6 stalks lemongrass, bruised
4 tablespoons soy sauce
Juice of ½ lime or to taste
1 can straw mushrooms, drained
1 cup snow peas, trimmed
½ cup coarsely shredded carrots
½ cup sliced celery
1 red serrano chili, seeded and thinly sliced
Bring the broth to a simmer in a large saucepan. Add the crushed red peppers, lemongrass, soy sauce, and lime juice. Simmer for 10 minutes.
Add the remaining ingredients. Continue to simmer until the vegetables are just done, about 2 to 3 minutes. Remove the lemongrass stalks before serving.
Vegetarian Thai Food
If you're a vegetarian, or just trying to cut back on your meat consumption, then Thai food is for you! Most Thai dishes start with rice or noodles with vegetables — meat and sauce are placed on top. Meat is rarely the main focus of the meal, and the flavors of the dish mostly come from the spices and vegetables. Generally, you can substitute tofu in any recipe that includes meat.
Serves 4–6
The original recipe for this Lemongrass Soup calls for chicken broth and fish sauce, but I regularly use vegetable broth and soy sauce instead, and still enjoy this soup very much.
Chilled Mango Soup
2 large mangoes, peeled, pitted, and chopped
1½ cups chilled chicken or vegetable broth
1 cup plain yogurt
1 teaspoon sugar (optional)
1 tablespoon dry sherry
Salt and white pepper to taste
Place all of the ingredients in a blender or food processor and process until smooth. Adjust seasonings. This soup may be served immediately or refrigerated until needed. If you do refrigerate the soup, let it sit at room temperature for 10 minutes or so before serving to take some of the chill off.
Serves 2–4
I know it sounds like a
In a large pot, melt the butter over medium heat. Add the pumpkin, leeks, celery, bananas, chili pepper, lemongrass, garlic, and ginger; sweat for 5 minutes.
Add the vegetable broth and heat until warm.
Add the half-and-half, coconut milk, and curry paste; simmer for 15 to 20 minutes.
Remove the chili pepper halves. Transfer the broth mixture to a blender or food processor and purée until smooth. Strain if desired, and season to taste with salt and pepper. Pour the mixture into a clean pot and keep warm.To prepare the chicken and vegetables:
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the chicken strips, ginger, lime leaves, and curry paste. Sauté until the chicken is cooked, but not browned. Add the chicken mixture to the broth.
In another sauté pan, heat the vegetable oil. Add the eggplant and sauté until just warmed through.
To serve, divide the rice among 4 soup bowls. Spoon the broth over the rice. Top with a piece of eggplant, a chili pepper half (if desired), and some basil.
Thai-Spiced Beef Soup with Rice Noodles
8 cups beef broth
1 whole star anise, crushed
1 (2–inch) cinnamon stick
2 (¼–inch) pieces peeled gingerroot
8 ounces rice noodles, soaked in hot water for 10 minutes, strained and rinsed in cold water
1 stalk lemongrass, tough outer leaves removed, inner core crushed and minced
¾ cup leftover beef roast, chopped or shredded
¼ cup fish sauce
1 tablespoon prepared chiligarlic sauce
2½ tablespoons lime juice
3–4 teaspoons (or to taste) salt
Freshly ground black pepper to taste
In a medium-sized saucepan, simmer the beef broth, star anise, cinnamon stick, and ginger over low heat for 30 to 40 minutes.
Strain the stock and return to the saucepan.
Add the noodles, lemongrass, shredded beef, fish sauce, chili sauce, and garlic. Bring the soup to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the lime juice, salt, and pepper.
Serves 4–6
I like using leftover pot roast for the beef because I prefer the more tender texture, but any cooked beef will do. And frankly, you could leave out the meat entirely and still have a really great dish.
Vegetarian Lemongrass Soup
8 cups low-sodium vegetable broth
1 teaspoon (or to taste) crushed red peppers
4–6 stalks lemongrass, bruised
4 tablespoons soy sauce
Juice of ½ lime or to taste
1 can straw mushrooms, drained
1 cup snow peas, trimmed
½ cup coarsely shredded carrots
½ cup sliced celery
1 red serrano chili, seeded and thinly sliced
Bring the broth to a simmer in a large saucepan. Add the crushed red peppers, lemongrass, soy sauce, and lime juice. Simmer for 10 minutes.
Add the remaining ingredients. Continue to simmer until the vegetables are just done, about 2 to 3 minutes. Remove the lemongrass stalks before serving.
Vegetarian Thai Food
If you're a vegetarian, or just trying to cut back on your meat consumption, then Thai food is for you! Most Thai dishes start with rice or noodles with vegetables — meat and sauce are placed on top. Meat is rarely the main focus of the meal, and the flavors of the dish mostly come from the spices and vegetables. Generally, you can substitute tofu in any recipe that includes meat.
Serves 4–6
The original recipe for this Lemongrass Soup calls for chicken broth and fish sauce, but I regularly use vegetable broth and soy sauce instead, and still enjoy this soup very much.
Chilled Mango Soup
2 large mangoes, peeled, pitted, and chopped
1½ cups chilled chicken or vegetable broth
1 cup plain yogurt
1 teaspoon sugar (optional)
1 tablespoon dry sherry
Salt and white pepper to taste
Place all of the ingredients in a blender or food processor and process until smooth. Adjust seasonings. This soup may be served immediately or refrigerated until needed. If you do refrigerate the soup, let it sit at room temperature for 10 minutes or so before serving to take some of the chill off.
Serves 2–4
I know it sounds like a
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