Gang Kai Thai Red Curry Soup Recipes

SOUTHERN THAI GAENG SOM RECIPE - SOUR FISH SOUP

Steps:

• Begin by making the curry paste. Peel the stems off all the chilies, then add them to a blender or food processor.
• Peel the garlic, and shallots, and cut the turmeric into pieces, and toss them all into the blender.
• Add about a cup of water, and blend for a few seconds until pureed.
• NOTE: Be warned that turmeric stains, so don't use a nice blender!
• To prepare the green papaya, first peel the outer green skin, rinse it in water to remove the sap, then shave off thin bite sized pieces of papaya so you have thin wedges. Cut the papaya like you're whittling a piece of wood. Then set aside.
• For the limes, slice and squeeze them into a separate bowl.
• Put a big soup pot on the stove and turn to medium heat, and add in all the curry paste you just blended.
• Add 2 liters of water to the soup, using some of the water to rinse out the blender, and add to the pot.
• Add the shrimp paste, and stir the soup to make sure the shrimp paste fully dissolves.
• Take the green papaya, add it all to the soup, stir quickly, then put the cover on to bring to a boil.
• Once the gaeng som is boiling, gently add the pieces of fish.
• But here's the Thai Aunty trick - don't stir the soup until the fish is fully cooked. If you stir the soup when the fish is still raw, your soup will taste fishy (according to Thai cooking practice).
• Boil the soup, without stirring, for about 5 - 8 minutes.
• When the fish is finished cooking, you can stir gently, and then turn off the stove pretty quickly so you don't overcook the fish.
• Once your heat is off, it's time to season with salt and lime juice. Add some at first, stir gently, taste test, then add more if needed.
• Taste test until your gaeng som is sour, slightly salt, and extremely spicy.

THAI RED CURRY SOUP

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
• Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
• Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
• Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
• Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
• Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

GANG KAI: THAI RED CURRY SOUP

Steps:

• Note: Try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
• Heat oil in a large saute pan.
• Add curry paste and stir-fry until smooth.
• Add coconut milk and mix thoroughly.
• Add meat and simmer until no longer pink.
• Mix in fish sauce and lime juice and keffir leaves.
• Add slower cooking vegetables, like potatoes, and simmer covered until soft.
• Add basil and faster cooking veggies, like peppers and zucchinis and simmer about two minutes until tender but still firm.
• Serve in bowls over rice.

THAI SOUR CURRY BASE (KAENG SOM - แกงส้ม)

Steps:

• In a granite mortar, pound the chilies and salt together until you have a smooth paste with no visible pepper seeds.
• Add the shrimp paste and continue to pound until smooth.
• Add the sliced shallots, a couple of tablespoons at a time, and pound until smooth.
• Add the fish meat and pound until you have a smooth paste.
• Put the fish stock in a pot and bring it to a gentle boil.
• Stir in the prepared paste, followed by tamarind pulp, fish sauce, and palm sugar.
• Once the palm sugar completely dissolves, taste and correct the seasoning as necessary. The flavor should be predominantly sour, then salty, and a little sweet.
• Your kaeng som curry base is now ready to be used right away or frozen.
• To assemble a 2-serving portion of kaeng som, bring 2 cups of the curry base to a boil in a medium pot, add desired vegetables. Once the vegetables are almost ready, add cubes of fish fillets or peeled and deveined shrimp and gently cook until the fish or shrimp is done.

THAI RED CURRY CHICKEN SOUP

Steps:

• Heat coconut oil over medium-high heat in a stockpot or other large pot
• Add onion and cook for 4-5 minutes, or until translucent
• Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.
• Stir in coconut milk, and bring to a boil.
• Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat
• Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
• In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
• To serve, add 1/4 cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.

TOM KHA GAI

Steps:

• Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and the 1/4 cup basil and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.

KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)

Steps:

• Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.