Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history: given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Noodle Soup Recipe
Noodles boiled 250 grams
Galangal finely chopped 1 teaspoon
Lemon grass finely chopped 1 tablespoon
Fresh red chillies sliced diagonally 1-2
Kaffir lime leaves 3-4
Oil 1 tablespoon
Garlic chopped 1 tablespoon
Carrot peeled and cut into small cubes 1 medium
Corn kernels boiled ¼ cup
Salt to taste
Coconut milk ½ cup
Cornflour/ corn starch slurry 1 tablespoon
Juice of ½ lemon
Heat oil in a non-stick pan. Add garlic and sauté till fragrant.
Add galangal, lemongrass and fresh red chillies, mix and sauté for 1minute.
Add 1 cup water, carrot and corn kernels. Tear kaffir lime leaves and add along with salt, stir and bring to a boil.
Add coconut milk, mix well and cook for 2 minutes. Add cornflour slurry, mix well and cook till the mixture thickens a little. Add lemon juice, mix well and bring to a boil.
Place a portion of noodles in individual soup bowls. Pour the soup over and serve hot.
TopTen Mutton Curries of India TopTen Mutton Curries of India Chops are easily one of the best cuts of mutton and when it is cooked in this spicy Punjabi style kadai masala it just gets better. Mutton chops slow cooked with onions, tomatoes and select spices till the meat slides off the bone. Simple tandoori rotis taste great with this.
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