LITMIR.BIZ

      Published by Periplus Editions (HK) Ltd.

       www.periplus.com

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

      ISBN: 978-1-4629-1123-3 (ebook)

       Printed in Singapore

      15 14 13 12 11 1108CP

       10 9 8 7 6 5 4 3 2

      Distributors

       Asia Pacific: Berkeley Books Pte Ltd,

       61 Tai Seng Avenue, #02-12

       Singapore 534167

       Tel (65) 6280 1330; Fax (65) 6280 6290.

       [email protected]

       www.periplus.com

      Indonesia: PT Java Books Indonesia,

       Kawasan Industri Pulogadung, Jl. Rawa

       Gelam IV No. 9, Jakarta 13930, Indonesia

       Tel (62) 21 4682-1088; Fax (62) 21 461-0206

       [email protected]

       www.periplus.co.id

      Photography: Luca Invernizzi Tettoni

       Food Styling: Susie Donald

       Design: Periplus Design Team

       All recipes were tested in the Periplus Test Kitchen

      Thai

      soups and salads

      Nongkran Daks and Alexandra Greeley

      If you like torn yam soup and green papaya salad, you will love these Thai soup and salad recipes! With great recipes and stunning photographs, this book is a treat for the senses.

      PERIPLUS EDITIONS

       Singapore • Hong Kong • Indonesia

      Basic Thai Ingredients

      Chinese celery is much smaller with thinner stems than the normal Western variety and has a very intense, parsley-like flavor. The leaves and sometimes the stems are added to soups, rice dishes and stir-fried vegetables.

      Chilies come in many shapes, sizes and colors. Fresh finger-length chilies are moderately hot. Tiny bird's-eye chilies are fiery hot. Dried chilies are usually cut into lengths and soaked in warm water to soften before use. Chili oil is made from dried chilies that are steeped in oil. Bottled chili oil and chili sauces are also available from Asian markets.

      Coconut milk can be bought fresh from local markets and is also available canned and in packets. It comes in varying consistencies and you will need to adjust the thickness by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, and 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk.

      Coriander is an indispensable herb and spice in Thai cooking. Coriander seeds are roasted and then ground in spice pastes. Coriander roots are used in the same way, while coriander leaves (also known as cilantro or Chinese parsley) are used as a herb and a garnish.

      Dried prawns are tiny, orange prawns that have been dried in the sun. They come in different sizes. Available in Asian markets, they should be orangy-pink and plump; avoid any with a grayish appearance or an unpleasant smell. Dried prawns will keep for several months.

      Dried shrimp paste, which is called kapee in Thai and is known as belachan in Singapore and Malaysia, is a dense mixture of fermented ground shrimp that must be toasted before use—either wrapped in foil and dry-roasted in a pan or toasted over a gas flame. It is sold in dried blocks wrapped in paper or plastic in most Asian food stores.

      Fish sauce is made from salted, fermented fish or shrimp. Good quality fish sauce is golden-brown in color and has a salty tang. It is available in bottles in most supermarkets.

      Galangal (lengkuas) is an aromatic root that is similar in appearance to ginger and a member of the same family. It adds a distinct flavor to Thai curries, and many stores now sell it fresh. It can be sliced and kept sealed in the freezer for several months.

      Glass noodles, also known as cellophane or bean thread noodles, are thin, clear strands made from mung bean starch and water. They are sold in dried form and must be soaked in warm water for 15 minutes to soften.

      Kaffir limes are small limes with a very rough and intensely fragrant skin, but virtually no juice. The skin or rind is often grated and used as a seasoning. Fragrant kaffir lime leaves are added whole to soups and curries or finely shredded and added to salads or deep-fried fish cakes, giving a wonderfully citrussy flavor to these dishes. They are available frozen or dried in Asian food stores; frozen leaves are much more flavorful than dried ones.

      Palm sugar is made from the distilled juice of various palm fruits and varies in color from golden to dark brown. It has a rich flavor similar to dark brown sugar or maple syrup, which make good substitutes.

      Mushrooms are prized in Thai cooking for the flavor and texture they add to dishes. Fresh mushrooms of several varieties are used in this book: button mushrooms and dried black Chinese mushrooms (similar to Japanese shiitake mushrooms, which may also be used) which must be soaked in warm water to soften before use. Oyster mushrooms are fan-shaped mushrooms that are usually white or grayish-brown in color. They grow in clusters and are sometimes known as abalone mushrooms.

      Oyster Mushroom Soup in Coconut Milk

      400 ml (1²/₃ cups) coconut milk

      600 ml (2¹/₃ cups) water

      10 thin slices galangal root

      2 stalks lemongrass, tender inner part of bottom third only, crushed and cut into lengths

      4 kaffir lime leaves, torn into pieces

      3 coriander roots, crushed

      1 teaspoon salt

      300 g (10 oz) oyster mushrooms, cleaned and shredded by hand

      1 tablespoon fish sauce

      2 tablespoons freshly-squeezed lime juice

      1 sprig fresh coriander leaves, roughly chopped

      5

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