Tom Yum Gai

(Tom Yum Soup with Chicken)

Prepare:
1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)

Cooking Instructions:
1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.
2. Put chicken in boiling water and cook for 10 minutes.
3. Add mushroom, chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
4. Put Chinese celery, kaffir lime leaves and coriander.
For presentation you can garnish with coriander and red chili pepper.

Gaeng Liang

(Mixed Vegetable Soup)

Prepare:
1 cup shrimp or chicken
1 cup guard (cut 12-15 pieces)
1/2 cup pumpkin (cut 10-12 pieces)
1/2 cup baby corn (cut diagonally)
1 cup green vegetable
1/4 cup sweet basil
4 cup stock soup
2 tbsp. fish sauce
6 red chili peppers (crushed lightly)

Gang Liang Paste

Prepare paste:
2 red chili peppers(throw away the seed)
2 galingales
5 medium size red onions
12 white peppers
1 tbsp. roasted shrimp paste
2 tbsp. dried shrimp

Cooking Instructions:
1. Grind the paste ingredients altogether and finely.
2. Boil stock soup and add the paste from number 1. When it is boiling, add fish sauce, pumpkin, corn, and guard then cook for 5 minutes.
3. Add shrimp, green vegetable and cook for another 2 minutes. Turn off the fire and then put sweet basil.
4. Serve when it's hot with jasmine rice.

Gang Som Goong Kai Cha-om

(Shrimp and Omelet in Sour Soup)

Prepare:
1 cup shrimp (big size, cut, de-veined)
1 cup concentrated tamarind juice
1 cup Leguminosae (see photo below)
2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water

Leguminosae

Paste:
1 whole fish (medium size)
7 dried red chili peppers (throw away
the seed)
3 pieces galingale
5 red onions
1 tbsp. shrimp paste

Cooking Instructions:
1. Beat the egg. Add fish sauce and Leguminosae in it. Mix well. Take the young and soft part only.
2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.
3. Now cut the egg into small square pieces.
4. Next, ground all the paste ingredients together.
5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.
6. In the pot, boil the water and add the paste. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.
7. Add shrimp and cook for 1 minute.
8. In a bowl, prepare fried egg and vegetables. Pour hot soup with shrimp. This way will make the vegetable crunchy.