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Tom Kha Kai

Ingredients
2 cups (1/2 litre) coconut milk. 6 strips of young galangal. 2 sprigs of lemongrass, cut into small 2.5 cm pieces and crushed. 5 bergamot leaves cut in half. 250 g of chicken in pieces. 5 tablespoons of fish sauce. 2 spoons of sugar. 125 cm3 of lime juice. 1 teaspoon of black pepper paste. 1/4 cup cilantro leaves. 5 crushed Thai green chillies
Preparation
Mix half of the coconut milk with galangal, lemongrass, and bergamot leaves in a large saucepan and bring to a boil. Add chicken, fish sauce and sugar. Simmer for about 4 minutes, or until the chicken is cooked. Add the rest of the coconut milk. Bring to a boil. Put the lemon juice and chili paste in the serving bowl and pour the soup into it. Garnish with coriander leaves and crushed peppers.

Tom Yam Kung

Ingredients
3 cups (750 cm3) of water or chicken broth. 250g peeled prawns. 2 crushed garlic cloves. 5 leaves of bergamot. 3 strips of galangal. a quarter cup of fish sauce. 2 stalks of lemongrass taken from the lower third, cut into 2-3 cm pieces approx. 2 green onions, sliced. 5 Thai green chillies to taste. 1/2 cup straw mushrooms. 1/4 cup lime juice. 1 teaspoon of roasted chili paste. 1 tablespoon chopped coriander
Preparation
Bring the broth to a half boil. Add the garlic, bergamot leaves, galangal, fish sauce and shallots, then the mushrooms and peppers. Let simmer for 2 minutes. Add the prawns and heat until boiling. Cook until shrimp are pink and firm, but no longer than 1 minute. When they are cooked, put the lemon juice and the chilli paste in the serving pot. Pour the soup into the bowls, mix and garnish with the coriander leaves.

Nam sup kai

Ingredients
1 chicken weighing 2 to 3 kg, 2 onions, 3 cloves of garlic, 30g of fresh ginger, 3 carrots, 1 leek, 100g of celery, salt
Preparation
Wash and gut the chicken. Cut it into 6 to 8 pieces and put it in a large saucepan. Peel the onions, garlic cloves and ginger. Wash and cut the vegetables into large pieces. To book. In a saucepan, put 3 liters of water + 1 pinch of salt + the vegetables + the garlic + the ginger + the onion + the chicken pieces. Cook everything. Skim occasionally. Reduce heat and simmer gently for 3 hours. Cover the pan only halfway. Strain everything through a sieve and refrigerate for a few hours. Remove the fat that rises to the surface. You can use the broth in a soup or freeze it in 125 or 250 ml portions.

Sup kị̀ kạb h̄ed

Ingredients
90 g of fragrant mushrooms, 500 g of Paris mushrooms, 1 liter of chicken stock, 2 teaspoons of oil, 1/2 teaspoon of pepper, 1 tablespoon of fresh coriander leaves, 1 clove of garlic, 2 tablespoons of Nuoc Nam, 250 gr. chicken breasts, 2 shallots
Preparation
Remove the skin from the garlic clove then crush it. To book. Wash the coriander leaves and chop them. To book. Peel and wash the mushrooms several times. To book. Soak the fragrant mushrooms in a bowl of warm water to rehydrate them for 10 minutes. Drain them. Peel the shallots then cut them into thin slices. Heat water in a small saucepan. When the water boils, add the chicken breast and cook in the water for 15 minutes. Take the chicken out, let it cool for 10 minutes then cut it into strips. To book. Using a mortar, crush the garlic, coriander and pepper to obtain a sort of paste. Heat the oil in a small skillet over medium heat, sauté the garlic mixture for 1 minute. Remove skillet from heat and set aside. In a saucepan, pour the broth, mushrooms, fish sauce and garlic mixture. Cook for 5 minutes. Then add the chicken. Continue cooking for 3 minutes. Arrange the dish in bowls. Sprinkle with coriander leaves and serve hot.

Kai tom khar

Ingredients
2 limes, 5 leaves of bergamot, 3 stalks of lemongrass, 1 liter of coconut milk, 25 gr. of shallots, 25 gr. of galangal, 100 gr. of fresh button mushrooms, 400 gr. of chicken breasts, 4 cl. of nam pla (fish sauce), 2 small peppers, 10 gr. of sugar, 7 gr. of salt
Preparation
Cut the lemongrass stalks into sections. Chop the peppers. To book. Cook the chicken breasts in boiling water for 10 minutes. Take them out and cut them into small pieces of 2 cm. Peel and cut the mushrooms into large slices. Wash them several times, drain them and set aside. Cut the galangal into 2 cm pieces. To book. Mince the shallots. Pour the coconut milk into a saucepan, add the lemongrass, galangal, shallot, and bergamot leaves. Bring the mixture to a boil, then reduce to medium heat. Add the chicken, mushrooms, salt, lemon juice, nam pla (fish sauce), chilli and sugar. Cook gently covered for 5 or 10 minutes. Change the seasoning to your taste. Serve in a bowl or in a deep plate, garnish with chopped cilantro leaves and crushed peppers. This dish is to be served hot with plain rice or sticky rice.

Yam Nuea

Ingredients
450 g beef tenderloin. 2 cloves garlic. 6 fresh coriander leaves. 1/4 cup of sugar. 2 tbsp. teaspoon soy sauce. 2 tbsp. lime juice coffee. salt ; ground pepper. 2 small spring onions, minced. 6 red peppers 2 tbsp. oil soup. Lettuce leaves
Preparation
Cook the beef to taste, rare or blue, and cut it into thin strips. Finely grind together the garlic, 2 coriander leaves, sugar, soy sauce, lemon juice, salt and pepper. Heat the oil in a sauceboat and fry the dough for 3-4 minutes. Add the beef and continue cooking for a minute. Reserve off the heat. Serve on a platter. Spread the chilli and garnish with the remaining coriander.

Phat Thaï

Ingredients
3 cups of thin rice noodles. 1/2 cup shredded chicken. 4 prawns. 2 eggs. 1/3 cup soybean paste, cut into small pieces. 1 C. at s. crumbled white radish. 1/2 cup oil for frying. 1 C. c. crushed garlic. 1 C. c. shallot or minced onion. 1 C. c. crushed red pepper or paprika. 4 tbsp. at s. sugar. 4 tbsp. at s. fish sauce; 4 tbsp. at s. of vinegar. 1/2 cup bean sprouts. a third of a cup of new onions sliced ​​about 4 cm. 1 lime finely cut. 1/4 cup chopped cabbage for garnish. 2 tbsp. at s. crushed peanuts
Preparation
Fry the chopped garlic and onion until golden. Add the chicken and fry. Pour the prawns, radish, soy paste. Crack the eggs all over and mix. Add sugar, fish sauce, vinegar, crushed red pepper and mix. Add the noodles, mix well, add the spring onions, half of the bean sprouts (the rest being kept as garnish), and sauté everything. Put in a dish. Garnish with the crushed peanuts, bean sprouts, carrots, cabbage and slices of lemon.

Po Pia Thot

Ingredients
2 tbsp. at s. of oil. 1 C. at s. crushed garlic. 250 ground pork. 2 cups grated carrots. 2 cups crushed celery. 60 cl of fish sauce. 1 C. at s. Maggi sauce. 2 tbsp. at s. sugar. a pinch of white pepper. 1 cup of green beans. 20 pancakes for spring rolls. 2 egg yolks. 750 cl oil for frying
Preparation
Heat a large skillet, add the oil, garlic and pork, and cook the pork to medium rare. Add carrots, celery, sauces, sugar and pepper. Cook for a minute over high heat to reduce the sauce. Leave to cool and add the green beans. Place a pancake flat and place 2 tbsp. at s. of the mixture at the bottom, towards you. Roll up the whole, fold the edges and coat with egg yolk. Repeat this with the rest. Heat the oil to 180°C and fry the rolls in it until golden brown. Serve with a sweet and sour sauce.

Lap Kaï.

Ingredients
5 tablespoons of vinegar (For the sauce), 100 g roasted peanuts, 10 fresh mint leaves, 2 shallots, 1/2 onion, 4 sprigs of chives, 1 stalk of celery, 1/2 cucumber, 1/ 2 carrots, 300 g of watercress, 300 g of chicken breast, 1 lime (for the sauce), 2 cases of sugar (for the sauce), 1 case of fish sauce (for the sauce), 2 cloves of garlic (For the sauce), 4 small red peppers (For the sauce)
Preparation
Cook the chicken in a little water, let it cool for 20 minutes, then slice it thinly. Wash and drain the watercress. To book. Cut the cucumber and celery into thin strips. To book. Grate the carrot. Chop the onion and the shallots. Chop the mint and chives. Crush the peanuts. Mix all these ingredients well.
Prepare the sauce : Cut the red peppers into thin rings. Chop the garlic cloves, mix these 2 ingredients with the other sauce ingredients. Mix well to obtain a slightly spicy sauce. Pour the dressing over the salad. Mix well and let stand for 10 minutes in the refrigerator. Serve the salad cold.

Som tam

Ingredients
15 gr. unsalted peanuts, roasted, 1.5 tbsp sugar, 1 tomato, 1.5 tbsp Nuoc Nam, 4 limes, 1/2 carrot, 1 case tamarind paste, 1 green papaya, 1 tablespoon of small dried shrimps, 2 cloves of garlic, 3 small red peppers, A few coriander leaves
Preparation
Peel the papaya, cut it in 4 lengthwise, remove its seeds. Then, cut it into julienne or possibly grate it. To book. Grate or julienne the carrot. To book. Coarsely chop the red peppers and put them in a bowl. Chop the garlic cloves. Cut the tomatoes into six. Crush the peanuts and set aside. Heat 10 cases of water in a bowl. Soak the tamarind paste in it for 15 minutes to obtain the tamarind juice. In a large mortar, combine the garlic, the dried shrimp, the peppers and mash them. Mix gently with a wooden spoon. In a bowl, mix the sugar with 1 case of hot water. In a large salad bowl, mix the garlic-dried shrimp paste with the papaya and carrots. Add the tamarind juice, nam pla, palm sugar and lime juice. Mix well. Add the tomatoes. Arrange the salad on a serving platter and garnish with the peanuts and coriander leaves.

Kaeng khiao wan nuea

Ingredients
2 stalks of lemongrass, taken at the base, cut into 1 cm pieces. 1 tablespoon sliced ​​galangal or fresh ginger. 1 teaspoon of cumin. 1/2 cup fresh cilantro root. 8 cloves of garlic. 10 Thai green chillies. 10 Mexican peppers. 1 teaspoon of shrimp paste. 1 C. tablespoons minced shallots. 1/4 tsp. bergamot lime zest. 1/2 liter of coconut milk. 450 g beef, cut into 2 cm cubes. 60 cm3 of fish sauce. 3c. sugar. 1 cup minced Thai eggplant or bamboo shoots. 125 cm3 of coconut cream. 6 leaves of bergamot. 1/4 cup basil leaves. a few Mexican red peppers to garnish
Preparation
Put all the ingredients for the green curry paste in a blender and grind finely, or crush in a mortar. Pour the coconut cream and green curry paste into a large saucepan and bring to a boil. Add beef, fish sauce and sugar. Let simmer for 5 minutes. Add the aubergines and leave for 2 minutes over low heat. Mix with coconut milk. Add the bergamot and basil leaves. Pour everything into a serving bowl and garnish with red peppers.

Kị̀ satea

Ingredients
700 g of chicken. 1/4 tsp. crushed roasted coriander seeds. 1/4 tsp. c. powdered roasted cumin seeds. 1/4 tsp. c. of pepper. 1/4 tsp. turmeric powder. 1/2 tsp. c. curry powder. 3 strips of galangal. 1/2 tsp. finely chopped lemongrass. 1 C. at s. salt. 5 cloves. 1 cup coconut milk. 2 tbsp. at s. of vegetable oil. 2 tbsp. at s. sugar. Small wooden skewers
Preparation
Cut the chicken into pieces of about 4 cm. Crush or grind coriander seeds, cumin, pepper, turmeric, curry powder, galangal, lemongrass, salt and garlic. Pour everything into the coconut milk. Add the sugar and vegetable oil and grind again to mix everything well. Leave the chicken pieces to marinate for 2 hours. Then thread them onto the skewers. Boil the marinade. Place the skewers on a barbecue grill, and coat the skewers with it while turning them. After complete cooking, serve with satay sauce and cucumber slices.

Pad Pak Ruammit

Ingredients
1 1/2 cups finely chopped cabbage. 6 broccoli ditto. 10 small white peas. 10 peeled carrots. 2 asparagus cut into 4 cm pieces. 3 cut mushrooms. 11/2 cup chopped red and green round chiles. 4 small corn. 1/4 cup straw mushrooms, finely chopped. 1/2 cup bean sprouts. 2 tbsp. c. crushed garlic. 4 tbsp. at s. of cooking oil. 1 C. at s. dark soy sauce. 2 tbsp. at s. of light soy sauce. A pinch of ground pepper
Preparation
Fry the garlic in oil. Add cabbage, broccoli, peas, carrots, asparagus, mushrooms, peppers, corn and mushrooms. Add brown soy sauce, light soy sauce, sprouts. Mix well. Arrange in a dish. Sprinkle with pepper.

Thot Man Pla

Ingredients
500 g fish fillets. 250 g finely chopped green beans. 1 beaten egg. 1/4 cup chopped shallots. 1/4 cup minced garlic. 1/4 cup chopped lemongrass. 1/2 tsp. at s. chopped coriander root. 1/2 tsp. at s. chopped galangal. 1/2 tsp. c. of pepper. 1/2 tsp. c. bergamot lime zest. 1 C. c. of shrimp paste. 5 to 10 dry chillies without seeds, crushed. 1/2 tsp. at s. salt. 1 cup vegetable oil
Preparation
Crush or grind together the shallots, garlic, lemongrass, coriander root, galangal root, corn, zest, crushed dry peppers, salt and shrimp paté into a fine homogeneous paste. Put the fish in the blender, with the curry mixture. Add beaten egg. Place the sauce-soaked fish in a large bowl. Mix with cut beans. Shape into round, flat donuts, using the contents of one spoonful each time. Heat the oil in a frying pan, dip the portions in it until golden brown. Serve with a cucumber salad.

Khao Phat

Ingredients
3 tbsp. at s. peanuts or corn oil. 200 g boneless skinless chicken, cut into 1 cm pieces. 1 C. at s. crushed garlic. 1 medium onion, minced. 2 eggs. 750g of cooked rice. 1 tomato cut into 8 slices. 1 green onion cut. 2 tbsp. c. of light soy sauce. 1 C. c. of fish sauce. 1 C. c. sugar. 1 C. c. ground white pepper
Preparation
Heat the oil in a frying pan. Add chicken and garlic. Mix well for one minute. Add the onion and cook for another minute, break the egg into it, mix, then add the rice, stirring and the rest of the ingredients. Mix well. Cook again for 2 minutes and serve immediately with sliced ​​cucumbers and small green onions.

Mi Krop

Ingredients
1 liter oil. 200 g of rice vermicelli. 125 cm3 of vinegar. 1 C. c. salt. 1 C. c. of tomato paste. 3 tbsp. at s. garlic in brine. 2 beaten eggs. 1/4 cup sliced ​​green onions. 1/4 cup crushed red peppers. 1 C. at s. minced chives. 125 g fried tofu, diced. 1 C. at s. chopped coriander leaves
Preparation
In a fryer, heat the oil to 190°C and fry the rice vermicelli until medium. To book. Mix the different ingredients and cook for 4 minutes until they have a syrupy consistency. Eggs can be browned in a small skillet. Once cooked, slice them and put with the dish. To keep. Add the noodles to the sauce, and toss to coat. Put on a serving dish, add the garnish, and add the eggs on top of the preparation. Serve immediately.

Sangkaya Fak Thong

Ingredients
A small pumpkin. 5 eggs. 1/3 cup palm sugar. a pinch of salt. 1 cup of coconut cream
Preparation
Cut the upper part of the pumpkin as a lid. Take out the seeds and the soft part of the pulp. In a large bowl, lightly beat the eggs. Add the sugar, salt and coconut cream and mix everything together. Pour the mixture into the pumpkin and steam for about 20 minutes, until the cream is set. For 4 people.

Kai doon

Ingredients
8 large chicken eggs 1 large onion 3-6 dried red peppers (optional) 100g minced pork 1/2 tsp black pepper 150ml coconut milk salt glutamate 1 tbsp oil 1 handful of coriander leaves
Preparation
In a large bowl, beat the eggs with a fork or chopsticks. Peel the onion and cut it into small dice. Place them in the bowl containing the eggs. Grind the peppers. Add the onions, peppers, minced meat, pepper and coconut milk to the bowl containing the eggs. Mix everything well. Season with 1 pinch of salt and 1 pinch of glutamate. Coat a heatproof mold with oil and pour the egg mixture into it. Place the mold in a steamer fitted with a strainer and cook the egg mixture for 15-20 minutes. You can also cook it covered in a bain-marie, or in the oven at 250 degrees, for 20 minutes. Chop the coriander leaves and scatter them over the omelet.

Phat mu namman hoi

Ingredients
4 tablespoons of oyster sauce, 200 grams of straw mushrooms, 3 dried mushrooms, 2 cloves of garlic, 3 tablespoons of oil, 2 tablespoons of soy sauce, 1 tablespoon of wheat flour, 400 grams of pork tenderloin, 1 teaspoon of sugar, 1/2 teaspoon of pepper, 2 stalks of spring onion, 1 red pepper
Preparation
Cut the pork into thin slices. To book. Wash and cut the spring onion stalks into pieces of about 2 cm. To book. Chop the garlic. Mince the pepper. Book separately. Soak the dried mushrooms in a bowl of warm water for 20 minutes. Drain them. Remove the tough root from each mushroom. Remove the roots of straw mushrooms. Then wash them several times. Mix the flour and light soy sauce in a large bowl then marinate the meat in this preparation. The marinating time is at least 20 minutes. Pour the oil into a skillet. When the oil is hot, brown the garlic over medium heat. When the smell of garlic begins to emerge, place the straw mushrooms and rehydrated dried mushrooms in the pan. Mix and cook for 4 minutes. Then stir in the meat and cook evenly, turning regularly, until cooked through. Season with oyster sauce, sugar and pepper, mix well. Then add the minced pepper and the spring onion, then mix. Arrange on a plate and serve with a bowl of plain rice.

Bua Loi Phuak

Ingredients
1 cup cooked and mashed taro. 2 cups glutinous rice flour. 1 cup corn flour. 4 cups of coconut milk. 1 cup of palm sugar. 1 pinch of salt. 6/8 tsp. at s. water
Preparation
Place the rice and corn flour in a bowl. Add a little water and mix well into a smooth paste. Put the crushed taro and knead the whole. Roll into small balls and set aside. Dissolve the palm sugar and the salt in the coconut milk over the heat, stirring constantly. Bring to a boil and add the taro dumplings. Remove from heat when cooked. Serve hot, for 4 to 6 people.

Kluai Buat Chi

Ingredients
2/3 small slightly green bananas. 900 cm3 of light coconut milk. 175 g of sugar. 1/4 tsp. c. salt
Preparation
Cut the bananas lengthwise, then in halves. Pour the coconut milk into a saucepan. Add sugar and milk. Bring to the boil, add the bananas, continue cooking for another 2 minutes, then remove from the heat. Serve hot or cold. For 4 people.

Sangkaya

Ingredients
200ml milk 400g sweetened condensed milk 200ml coconut milk 125g grated coconut 4 eggs 1 teaspoon Pandan essence
Preparation
Pour the sweetened condensed milk, milk, grated coconut and coconut milk into a large bowl. Mix well. In a bowl, beat the eggs in an omelette using a whisk. Add beaten eggs and Pandan essence to the coconut milk mixture. To mix together. Preheat the oven to 170°C. Pour the mixture into a cake tin and then put it into another larger container, half filled with water for steaming. Preheat the oven to 220°C. Put everything in the oven for 30-40 minutes. To know if your flan is cooked, stick a stick or a spade in the flan. The flan is cooked when the baguette comes out almost clean. Serve the flan warm or cold according to your taste.

Leenchee loi mek

Ingredients
5 egg whites 6 cases of sugar 5 egg yolks 450ml unsweetened coconut milk 20 fresh or canned lychees
Preparation
Beat the egg whites until stiff with 1 case of sugar and pass everything through a sieve. Boil water in a saucepan (the water level should be 5 cm) and immerse the sieve in the steam. Put a lid on the sieve and cook the egg white until it becomes firm (this takes 5 to 10 minutes). To book. Beat the egg yolks with the remaining sugar and the condensed coconut milk in a bain-marie to obtain a smooth and thick cream. Peel the fresh lychees, place them in a flat bowl and cover them with the cream made from egg yolks. Spread the beaten egg whites on top and refrigerate for 1 hour. Serve as fresh.

Ma Muang kao nieow

Ingredients
4 very ripe mangoes 1 pinch of salt 120g of sugar 300g of coconut milk 300g of sticky rice 5 cases of grated coconut
Preparation
Wash the sticky rice several times in a container filled with cold water, until the water runs clear. Let it swell for 3 hours in cold water. If you don't have a Moneung and Huat steamer, you can use a saucepan. Then, drain the rice and cook it in 450 ml of water for 20 minutes, stirring constantly. If you have the Moneung and Huat steamer, place the drained rice on a piece of clean cloth, then place everything in the pot. Steam it for 20 minutes. Reduce the coconut milk in a small saucepan, keep 1/3 of its initial quantity. Then add the sugar and salt. Mix well to dissolve them. Mix the sticky rice with coconut milk and let stand for 30 minutes. Peel the mangoes, remove the core and finely chop the flesh. Arrange the rice on the serving dish, spread the mango slices on top and sprinkle with grated coconut. Place in the refrigerator for 1 to 2 hours.

Lemongrass Juice

Ingredients
500ml of water 3 stalks of lemongrass 4 cm of ginger 1 tbsp. a tablespoon of honey a few fresh mint leaves
Preparation
Peel the ginger and cut it into thin slices. Remove the outer leaves from the lemongrass. Cut the lemongrass into 2-3 cm pieces, then crush them with the knife. In a small saucepan, bring the water to a boil with the ginger, lemongrass and honey. Let simmer for 5 minutes. Pour the mixture through a sieve, then let cool. Decorate glasses with mint leaves and serve.

Nam King

Ingredients
70g very finely chopped fresh ginger 1/2 tbsp finely grated lemon zest 1.2l boiling water 2 tbsp fresh lemon juice 4 tbsp caster sugar 1 lemon sprigs of fresh mint
Preparation
In a heat-resistant bowl heat, add ginger and lemon zest, cover with boiling water and stir. Let stand overnight. Strain the liquid, transfer to a pitcher and add the lemon juice and sugar. Stir until the sugar has dissolved, and serve in high-rimmed glasses, garnished with slices of lemon and fresh mint.