tom kha kai

ingredients:
1. 2 cups (16fl oz/500 ml) coconut milk
2. 6 thin slices young galangal (kha on)
3. 2 stalks lemon grass (ta-khrai), lower portion, cut into
4. 1-in (2.5-cm) lengths and crushed
5. 5 fresh kaffir lime leaves (bai ma-krut), torn in half
6. 8 oz (250g) boned chicken breast, sliced
7. 5 tablespoons fish sauce
8. 2 tablespoons sugar
9. 1/2 cup (4 fl oz/125 ml) lime juice
10. 1 teaspoon black chilli paste (nam phrik pao)
11. 1/4 cup cilanto / coriander
12. leaves (bai phak chi), torn
13. 5 green thai chilli peppers (phrik khi nu), crushed

methodCombine: half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat to boiling. add the chicken, fish sauce, and sugar. simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. place the lime juice and chilli paste in a serving bowl and pour the soup over them. garnish with cilantro leaves and crushed chilli peppers.

tom yum kung

the first thai food which is very pround to present is tom yum kung.

the ingredients is:
1. shrimp (กุ้ง)
2. straw mushroom (เห็ดฟาง): half cut (หั่นครึ่ง)
3. galingale (ข่า): slice into thin (หั่นบาง)
4. kaffir lime (ใบมะกรูด): tear (ฉีก)
5. lemon grass (ตะไคร้): slice in two inches (หั่นเป็นท่อน)
6. guinea-pepper (พริกขี้หนู): little pound (ทุบ)
7. coriander (ผักชี).
8. chicken bone soup stock (น้ำต้มโครงไก่)
9. fish sauce (น้ำปลา)
10. lime juice

how to cook:
pick out the shrimp hull and rinse it. (แกะเปลือกกุ้งแล้วล้าง) rinse the straw mushroom. (ล้างเหดฟาง) boil the soup stock. put the lemon grass, galingale and shrimp in the pot and wait until it is boil. then put the straw mushroom, kaffir lime and fish sauce (i never put fish sauce inside, but you can try) in the pot. pour to the bowl and put guinea-pepper and lime juice to flavour. dress by coriander if you like. eat with cooked rice. thai jasmine rice is recommended. it is best for thai food.