A Taste of Thailand - Part 2

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Elaine Wilson
Allium Foodworks Personal Chef Service
780-433-6599
info@alliumfoodworks.com
www.alliumfoodworks.com

A Taste of Thailand - Part 2

When visiting Thailand, one of the most popular attractions is the local market.  Best visited early in the morning, they teem with fresh vegetables, fruit, seafood, meats, and prepared delicacies of all kinds.  Different times of the day will see different vendors and prepared foods at the market.  Pork, sausage, sticky rice and green chili sauce are sold usually only early in the morning, while fried bananas and chicken can be found early to late afternoon.  Evenings see the markets either close down or become very quiet, selling primarily prepared foods, small meals, fruit and desserts.

Many tourists are advised to refrain from eating at local markets and from street vendors and it is wise to be somewhat cautious, however I judge a vendor by its crowd.  If the vendor is very busy and the people purchasing product seem to be extremely satisfied with what they are receiving, I always feel that's a good sign.  If a vendor is eager to sell their product at a reduced rate and has fewer customers compared to others, that's a red flag.  Try to strike up a conversation with the customers and see if you can find one who speaks English - they're a good source of information in a market.  Most good cooking schools offer tours of local markets and this is a great way to learn how identify different products and become acquainted with the more reputable vendors.

Fast food in Thailand is uniquely delicious and nutritious.  From stirfried noodles to fried rice to soup, each region in Thailand offers its unique take on these quick and inexpensive meals, with some regional dishes available only in a small geographical area.  The recipe below is for another quintessentially Thai dish, Tom Yum Goong - hot and sour soup with shrimp.  The essence of Thai cooking is balancing sweet, sour, salt and spice to create a flavour unique to this cuisine.  Because ingredients come in different strengths, tasting and adjusting is always necessary when preparing Thai food.  You often see cooks taste as they cook, adding an extra dash of fish sauce or a small spoon of sugar.  Start with the recipe as is, then let your tongue guide you to your perfect flavour combination.

This soup is very versatile.  You can use mixed seafood, chicken, or tofu, and any variety of vegetables.  The heat level can be adjusted by increasing or omitting the chili peppers.  The broth can be made in large batches, frozen and then thawed to become the base for many versions of the soup - have fun experimenting!  If the vegetables and meat are fully submersed in the broth, this soup freezes beautifully and reheats well.

For more recipes, tips and information, visit my web site at www.AlliumFoodworks.com.


Tom Yum Goong - Thai Hot & Sour Shrimp Soup

1. Bring stock to a boil then add the lemongrass, galangal, kaffir lime leaves and chilies and boil for 3-5
2. minutes to release their flavour and aroma.
3. Strain broth through a fine sieve to remove the aromatics and return broth to the pot.
4. Discard the aromatics.
5. To the strained broth add the vegetables and cook until the mushrooms are soft, about 2-3
6. minutes.
7. Add the shrimp, lime juice, and fish sauce, then cook another minute.
8. Taste and adjust seasoning. Garnish with green onion.

Tip:  If the shrimp you are using come with their peels still on, peel them and add the peels to the stock with the aromatics.  It will give an even more intense flavour to your broth.