This is the final recipe for my Thai Banquet! Massaman Curry with Beef is a little different to the curries you may be expecting from Thailand. It is a delicious rich curry that can be used as part of a Thai Banquet, equally what we like to do, particularly during the colder months, is to cook the meat in the delicious rich spicy sauce and serve it with hot creamy mashed potato… Continue reading
Thai Banquet
Som Tam Salad (Green Pawpaw/Mango Salad)
Som Tam is Green Pawpaw salad that originated in the north-east of Thailand (although some argue that it is actually from Laos). The wonderful, refreshing combination of sweet, hot, sour, salty and bitter is amazing and leaves you reaching for more, particularly on a hot summer’s day. This salad is Thailand on a plate.
Som Tam Salad (Green Pawpaw/Mango Salad)
This recipe is based on the Thai Salad, Som Tam, a dish that originated in north-east Thailand, but is now popular throughout the country, and also abroad. Normally served with sticky rice, we enjoy it served with Tod Man Goong (Thai Prawn Cakes).
Ingredients
- 3 green mangoes
- 150 g green beans, sliced and blanched
- 250 g cherry tomatoes, halved
- 2 tbsp peanuts, roasted and crushed
- Fresh coriander leaves, to serve
For the dressing:
- 1 1/2 tbsp palm sugar
- 1 tbsp fish sauce
- 1 clove of garlic, chopped
- 1 red chilli, chopped
- 1 golden shallot, chopped
- 60 ml lime juice
Directions
- Peel the green mango and cut the flesh into long thin strands, if you have a mandolin, use the fine julienne or grater attachment.
- Using a mortar and pestle, pound the garlic, shallots, and chillies into a paste.
- Add the palm sugar, fish sauce and lime juice and carefully mix to combine. Set aside.
- Combine the mango, beans and cherry tomatoes in a large bowl.
- Add the dressing and, using your hands, toss gently.
- Pile onto a large serving platter and sprinkle over the crushed peanuts and coriander leaves.
Som Tam (Thai Green Mango Salad)
Som Tam Salad
Som Tam Salad (Green Pawpaw/Mango Salad)
Until next time…
Happy Cooking & Bon appétit!
Links:
Tom Yam Goong – A spicy prawn and lemongrass soup
This delicious soup is the perfect addition for your Thai Banquet – it is spicy, fresh and tangy, how tangy depends on how you like it – how much lime juice you use. How spicy depends on how spicy you like it and how much chilli you add…
We often enjoy this soup for a light meal on a hot summers’ night – it is absolutely perfect, light, fresh and flavoursome.
Tom Yam Goong (Spicy Prawn & Lemongrass Soup)
"Tom Yam Goong should be spicy, fresh and tangy - how tangy depends on how you like it - how much lime juice you use..."
Category:
Soup, Starter
Style:
Asian, Gluten Free, Thai
Keyword:
Lemongrass, Prawn Soup, Prawns
Quantity: 2
Ingredients
- 500 ml chicken stock
- 20 g shallots, peeled & sliced
- 20 g galangal, chopped
- 20 g lemongrass, bashed
- 20 g small hot chilies, whole
- 4 kaffir lime leaves
- Fresh lime juice
- 1 tsp fish sauce
- 1 tsp palm sugar
- 6 green prawns - tiger if you can get them
- 20 g straw mushrooms, cut into halves
- 1 spring onion - green part only, finely shredded on the angle
- 6 snow peas,cut into julienne cut into julienne
- To garnish
- 2 Kaffir lime leaves, cut into fine chifonade
- Fresh coriander leaves
Instructions
-
Peel & devein the prawns. Set aside
-
Gently sautee the galangal, shallots, lemongrass & chillies to release their flavours.
-
Cover with chicken stock and add the kaffir lime leaves. Simmer gently for 2 minutes.
-
Season with the fish sauce and palm sugar and adjust the flavour with the lime juice.
-
Strain the broth, discard the solids and return the broth to a clean saucepan.
-
Bring the broth to a simmer, add the prawns and straw mushrooms and simmer gently for two minutes.
-
Divide the snow peas and spring onion between two serving bowls, top with the the prawns and straw mushrooms and pour over the broth.
-
Divide evenly between two serving bowls
-
Sprinkle the kaffir chiffonade and coriander leaves to garnish.
-
Serve hot.
Notes
- You may substitute diced chicken for the prawns. The dish is then called Tom Yam Gai. I
- believe that fresh fish would also work wonderfully .
- Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p57.
I like to add some fresh seasonal vegetables when I can.
Until next time…
Happy Cooking & Bon appétit!
Links
- A Thai Banquet – Sweet, Hot, Sour, Salty Bitter – Delicious!
- Tom Yam Goong (Spicy Prawn & Lemongrass Soup)
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With many thanks and kindness,
Julie.
