Sunday, March 20, 2011

Nebraska and Thailand Came Together Today

Our granddaughter, Kelsey, is back from Thailand and treated us to a wonderful Thai supper tonight.
She has returned from six months in Thailand that is a part of her junior year of college. She has been sharing her experiences with us this weekend including cooking Thai food. Tonight our cottage was filled with exotic spices, ingredients and smells.  She arrived with the ingredients and wok! What a joy to watch her cook and help as her sous chef!

If you'd like to try this tasty dish, here's the recipe. It is a delight to the senses.

Chiangmai Curry Soup (Kao Soy)
Egg noodles
2 large chicken breasts cut into strips
2 T cooking oil
2 Cups coconut milk
3 chopped shallots
2 T fish sauce
1 tsp sugar
1 tsp Indian curry powder
1 T red curry paste
1 T finely chopped coriander leaf and spring onion
1 lime, cut into quarters

Boil water for the egg noodles and put them in to cook according to directions
Mix the red curry paste with the Indian curry powder
Place the wok over low heat, put the oil and red curry paste mixture into the wok and stir continuously until fragrant
Add chicken with 1/4 cup of coconut milk and stir constantly until the chicken is fully cooked (add some water or chicken broth if it is too thick. This is soup and not a sauce.)
Add the remaining coconut milk, turn the heat to medium and continue to stir constantly
Add fish sauce and sugar and stir to blend.

Drain noodles and place in the bottom of a soup tureen or large bowl
Pour the curry chicken mixture over the noodles
Serve with a quarter of lime for each person; the lime adds a wonderful finish to the soup. Delicious!

Tomorrow she is treating us to a Thai Pumpkin and Egg Stirfry. Now that sounds unusual. We prepped the ingredients tonight including the butternut squash since she said the Thai pumpkins were more like squash, lemongrass, and peppers - as in spicy or hot peppers. Mmmm, can't wait to try it.

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