SWEET CORN CHICKEN SOUP

     If I say, this lockdown period was one kind of a busy holiday, then it is surely not going to be an exaggeration. We are all in an eating spree & and I have been cooking a lot, several family favourites and few which I had in my to-cook list. Soups are such recipe which I do not much frequent at home & it is also that we do not order Soups when we dine out. If at all we order then it would always be Sweet Corn Chicken Soup.  Ya, for one exception, I should say that one of the most frequented Soups at home is Thai Tom Yum Soup.
     This Sweet Corn Chicken Soup would always be one recipe which would come to my mind when I buy Sweet Corn and it happens that sometimes I end up not having Chicken and when I have Chicken I wouldn't have Sweet Corns. After a long pull & push game, I finally planned ahead saved some Chicken pieces, a batch of homemade Chicken Stock and bought fresh Sweet Corn.  It’s a comforting soup with fresh Sweet Corn Kernels, Shredded Chicken in flavourful homemade chicken stock, thickened with blended Corn Kernels & Corn Starch.   It’s simple to make, warming and delicious.
      If you want to make it from scratch or with ready-made ingredients, both ways this Creamy Sweet Corn Chicken Soup can be incorporated within minutes.  This recipe is prepared with homemade ingredients - like I have cooked the Sweet Corn Kernels and then I have blended half the amount of Corn for the Creamy Soup which can be done by using a Can of Cream of Corn.  And I have used homemade Chicken Stock as the Soup base which can easily be substituted with store-bought Chicken Stock or Chicken Stock Cube.
      Boneless Chicken Pieces are cooked along with the Sweet Corn Kernels shredded from the Cob. And then it is cooked along with the Cob which helps to get an intense flavour in the Soup.  Once cooked discard the Cob.  Once the Chicken Pieces and Sweet Corn Kernels are well cooked, remove the Chicken Pieces and shred it up.  Then take half the amount of cooked Sweet Corn and blend it into a coarse paste.


For a detailed recipe on HOW TO MAKE CHICKEN STOCK, Click here...

Cuisine - Cantonese
Recipe Type - Soup
Spicy Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20 -30 Minutes

For more SOUP RECIPES, Click here...

HOW TO COOK SWEET CORN CHICKEN SOUP

I have given two Methods of preparing Sweet Corn Chicken Soup here,

• The Easy Method with Store-bought ingredients &
• From Scratch Method with all home-made ingredients.

       You can make Sweet Corn Chicken Soup in two ways. If you want to whip up the soup quickly, just head over to the grocery shop for a can of cream corn & a can of Chicken Stock. Alternatively, get your fresh Sweet Corn and prepare it from Scratch. Both ways the Soup taste fantastic.
     Though making it from scratch is a bit time consuming and if you can plan ahead then the job gets much easier. If you want to use home-made Chicken Stock like how I have used it in this recipe then make it ahead and store it in the refrigerator or freezer.

METHOD 1 - WITH STORE BOUGHT INGREDIENTS

SWEET CORN CHICKEN SOUP

 

INGREDIENTS:

To Cook Chicken &  Sweet Corn:

Chicken Pieces(boneless) - 125 Gms
Cream of Corn - 1 Can
Water - 1 Cup
Salt - To Taste

For Sweet Corn Chicken Soup:

Oil - 1 Tbspn
Garlic - 1 Clove
Ginger - a small Piece
Chicken Stock -200 ml
Pepper Powder - 1 Tspn
Salt - To Taste

To Thicken the Soup:

Corn Flour - 1 Tbspn
Cold Water - 2 Tbspns

For Garnishing:

Spring Onions - few

METHOD:

• Clean, wash and cut Chicken pieces into thin strips.
• Add Chicken Pieces along with a dash of Salt and  Pour in the Cream of Corn into a Saucepan or a Pressure Cooker.
• Cook until the chicken Pieces turn soft & tender.
• Once the chicken pieces are cooked, shred it up into small pieces
• Heat Oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
• Pour in the Chicken Stock and allow it to boil.
• Pour in the cooked Chicken Pieces and Cream of Corn to the above and give a quick stir.
• Add in Pepper Powder and adjust the amount of Salt.
• Adjust the consistency of the Soup by adding Water.
• Mix Corn flour along with 2 Tbspns of Cold Water.  Make sure there are no lumps.
• Lower the flame & slowly pour in the Corn Flour mixture to the Sweet Corn Chicken Soup.
• While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
• Cook on a very low flame for few minutes or until you get the desired consistency.
• Garnish the Sweet Corn Chicken Soup with finely chopped Spring Onions.
• Serve hot.

METHOD 2 - FROM SCRATCH WITH HOME-MADE INGREDIENTS

SWEET CORN CHICKEN SOUP

 

INGREDIENTS:

To Cook Chicken & Sweet Corn:

Chicken Pieces(boneless) - 250 Gms
Sweet Corn - 1 Cob
Water - 1 Cup
Salt - To Taste

For Sweet Corn Chicken Soup:

Oil - 1 Tbspn
Garlic - 1 Clove
Ginger - a small Piece
Homemade Chicken Stock - 2 Cups
Pepper Powder - 1 Tspn
Salt - To Taste

To Thicken the Soup:

Corn Flour - 1 Tbspn
Cold Water - 2 Tbspns

For Garnishing:

Spring Onions - few

METHOD:

• Clean, wash and cut Chicken pieces into thin strips.
• Place the Corn Cob on a Cutting board upright and gently slice through the Corn Kernels with a sharp knife. 
• Collect the Kernels and the Cob.
• Place the Chicken Pieces, Corn Kernels and the Cob along with a dash of Salt in a Saucepan or a Pressure Cooker.
• Pour in enough water & Cook until the Chicken Pieces & the Kernels turn soft & tender.
• Remove the Cob and discard it.
• Once the chicken pieces are cooked, shred it up into small pieces.
• Remove half the amount of cooked Kernels from the Saucepan and allow it to cool.
• Once cooled, blend the Corn kernels into a coarse paste and keep it aside.
• Meanwhile, heat Oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
• Pour in the homemade Chicken Stock and allow it to boil.
• Add the shredded Chicken Pieces, cooked Corn Kernels along with a dash of Salt & Pepper and give a quick stir.
• Pour in the blended Corn Paste to the above and mix well
• Adjust the consistency of the Soup by adding Water.
• Cook this on a low flame for about 5-10 minutes.
• Mix Corn flour along with 2 Tbspns of Cold Water.  Make sure there are no lumps.
• Lower the flame & slowly pour in the Corn Flour mixture to the Sweet Corn Chicken Soup.
• While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
• Cook on a very low flame for few minutes or until you get the desired consistency.
• Garnish the Sweet Corn Chicken Soup with finely chopped Spring Onions.
• Serve hot.

SWEET CORN CHICKEN SOUP

NOTES:

• Increase the amount of Sweet Corn & Chicken Pieces if you prefer a strong flavour of the ingredients in the Soup.
• Cooking and shredding the Chicken Pieces initially helps to get soft texture chicken pieces in the Soup.
• Adding it directly into the soup can make it cling to each other and you may find it difficult to break it up and shred.
• Once the cooked Chicken Pieces are added into the Soup base make sure to cook it on a low flame.
• Vigorous boiling can toughen the chicken meat. 
• If you want to have a very smooth soup, do not cut the corn too close to the cob and blend the corn for at least 2 minutes.
• Adjust the amount of Salt and Pepper depending on your personal preference.
• Store-bought Chicken Stock may have added Salt & Seasoning in it.  Adjust accordingly.
• Adjust the consistency of the Soup to suit your preference.
• This is a creamy style slightly thick Soup.
• While adding the Corn Flour mixture to the soup make sure the flame is at low and stir the soup continuously for a silky even texture.
• Some recipe calls for adding Eggs in this Soup.  If doing so beat an egg and add it to the soup slowly while stirring continuously and cook it on a low flame for about 5 Minutes.
• If you want to produce very fine strips of egg, remove the soup from heat and pour in the egg liquid in a very fine stream.  Keep stirring continuously in one direction.

EGG FRIED RICE

    This Egg Fried Rice Recipe is a quick & easy version of Fried Rice prepared with just Rice & Eggs flavoured with simple seasonings and garnished with Spring Onions.  This is one of the most frequented dishes at home when I cook something which my kids do not prefer to eat.  A quick fix for lunch/dinner which is deceptively simple that you can get it done within minutes. Fry few Nuggets and there you go with a complete Lunch Menu within no time.
      What you would need for this Egg Fried Rice is some amount of pre-cooked Rice.  Any long-grained rice or Raw Rice suits well for the recipe, but I prefer and have used freshly cooked Fragrant Rice for this Egg Fried Rice. A day-old refrigerated rice works best for Fried Rice recipes, but there is no harm in using freshly cooked Rice too.  If you are planning to use freshly cooked rice, then make sure to cook it along with less water than you would normally use. But when you are cooking for Fried Rice make sure the cooked rice is not mushy or wet.
      I have added just Eggs in this Egg Fried Rice.  I mildly season the Eggs with Salt, Light Soy Sauce, Turmeric Powder and Pepper and then scramble it up until cooked in this Egg Fried Rice Recipe. And while scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.  You can be easy with the additions you want to add into your Fried Rice.  Add a few Vegetables or Chicken Chunks, Shrimps/Prawns, even Sausages/Bacon cut into small pieces works well for Fried Rice Recipes.
     Right from the basic Nasi Goreng/Fried Rice prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce, you can see a wide range of Fried Rice Recipes with quite a number of variations.  It can vary with the seasonings and with various additions of ingredients like Shrimps/Prawns, Chicken, Meat, Seafood, Egg, Vegetables, Mushrooms etc., & etc.,
     Spicy local versions called Sambal Fried Rice prepared with Sambal Paste.  An exotic version of Fried Rice cooked along with Stinky Beans(Petai) called Petai Fried Rice are simple and exotic twists given to fancy your simple Fried Rice Recipes.  Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Fried Rice are few other delicacies from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre. Another aromatic Japanese Garlic Fried Rice/Chahan prepared with fried Garlic slices is yet another Japanese version of Fried Rice.
   

For more FRIED RICE RECIPES, Click here...

Cuisine - Indonesian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes


For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

 

HOW TO MAKE EGG FRIED RICE

 

INGREDIENTS :

To beat the Eggs:

Eggs - 4 Nos.
Light Soy Sauce - 1/4 Tspn
White Pepper Powder - 1/4 Tspn
Turmeric - a Pinch
Salt - To Taste

 

For Egg Fried Rice :

Jasmine Rice - 2 Cups(Cooked)
Onions - 1 No.
Garlic - 4-5 Cloves
Bird's Eye Chillies - 2 Nos.
Light Soy Sauce - 1 Tbspn 
Kicap Manis/Sweet Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

• Cook the Fragrant Rice as per instruction and allow it cool.
• Crack open the Eggs, season it with the ingredients mentioned under " to beat the Eggs".
• Whisk the Eggs until well combined.
• Heat 2 Tspn of Oil in a large pan, scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent. 
• Add Light Soy Sauce and Kicap Manis and give a quick stir.
• Add cooked Fragrant Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the sauces.
• Stir in Scrambled Eggs to the rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Egg Fried Rice with Spring Onions.
• Serve Egg Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

• Any fragrant/ long-grained/raw rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep it refrigerated.
• Adjust the number of Chillies to suit your spice level.
• Can add any vegetable of your choice in this Egg Fried Rice.
• Can also add Shrimps/Prawns, Chicken Pieces, Fish, Fish Cakes, Crab Cakes or any other addons of your choice. 
• While scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.

Thai Mango Sticky Rice with Coconut Milk

 

     'Thai Mango Sticky Rice' is a popular Thai Dessert, called as KHAO NIAO MA MUANG.  A simple combination of Steam cooked Glutinous Rice and Slices of Mangoes served with a drizzle of Sweetened Coconut Milk. Thai Mango Sticky Rice is an exotic & easy Thai Dessert which is truly traditional, tropical, tasty and all the more fulfilling.

      Though Mangoes are available throughout the year in Thailand, it peaks its season during the months of April, May and June when Malaysian markets are loaded with Local and Thai Mangoes. Sticky Rice is a particular variety of rice grown in South East and East Asia.  Though commonly called as Glutinous Rice(not because they contain any gluten, but for the reason they are sticky).  Sticky Rice tends to become Sticky and Translucent once cooked. The trick of getting perfectly cooked Sticky Rice is to soak them before cooking.

     Steam cooked Sticky Rice is then served along with Sweet Mangoes with a drizzle of Sweetened Coconut Milk.  Some recipes serve Thai Mango Sticky Rice with garnishes like Roasted Sesame Seeds or cooked Yellow Moong Dhal. The dessert is best eaten warm.  We can even find Food Vendors selling these sweetened sticky Rice along with Durians instead of Mangoes.  Recently, I even found a recipe with Jack Fruit. Yet to try these combinations.

     My love for Thai Food took over me gradually but when it comes to this dessert, it was Love at First Bite.  Though the Sticky Rice in Coconut Milk was a faint reminiscence of Paal Kanji (Coconut Milk Porridge), the exotic combination of the Rice with Mangoes made me fall in love with this Dessert the moment I tasted it. It is one of that must order dish while we eat at Thai Restaurants and the most frequented Thai Dessert at home.

For more Recipes from Thai Cuisine, Click here...


Cuisine - Thai
Course - Dessert
Difficulty - Medium
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - Overnight
Cooking Time - 30-45 Minutes

 

Authentic Thai Dessert - Khao Niao Mamuang/Thai Mango Sticky Rice 

WHITE GLUTINOUS RICE / STICKY RICE

White Glutinous Rice -  Sticky Rice

Ingredients for Thai Mango Sticky Rice: 

    This authentic Thai mango sticky rice recipe is one of the most popular Thai desserts made with glutinous rice, coconut milk and ripe mangoes 

TO COOK STICKY RICE/WHITE GLUTINOUS RICE:

Sticky Rice - 1 Cup
Water - 1 Cup
Salt - a Pinch

FOR THAI MANGO STICKY RICE:

Mango - 2 Nos.
Coconut Milk - 1–11/2 Cups
Sugar - 2-3 Tbspn
Salt - a Pinch
Pandan Leaf/Screw pine Leaf - 1 Leaf (optional)

For a detailed Recipe on How to make Coconut Milk from scratch, Click here...

 

Method - Step-by-step Guide on how to make Thai Mango Sticky Rice:

Authentic Thai Mango Sticky Rice with Fresh Mango Slices

HOW TO COOK STICKY RICE/GLUTINOUS RICE:

IN STEAMER - TRADITIONAL METHOD :

• Wash the Sticky Rice for two-three times or until the water runs clear.
• Soak the Sticky Rice in ample of water for about 2-3 Hours or Overnight.
• Once soaked, drain the sticky rice and discard the water.
• Pour 5-6 Cups of Water at the bottom of the Steamer.
• Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth.
• Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer with the lid.
• Cook the Sticky Rice on high flame for about 5-8 minutes.
• Lower the flame to Medium and cook for the other 15-20 minutes.
• Once cooked the Sticky Rice would turn translucent.
• Switch off the flame and leave it aside for about 8-10 Minutes.
• Remove the lid of the Steamer and fluff up the rice with a chopstick/fork.
• Transfer the cooked Sticky Rice into a bowl.

MICROWAVE METHOD:

• Soak the Sticky Rice in Warm Water for 10-15 minutes.
• Drain the Sticky Rice and discard the water,
• Add the Sticky Rice and Water in a Microwave safe Bowl big enough to hold rice and water.
• For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
• Cover the bowl and cook on high power for 3 Minutes.
• Carefully remove the bowl and stir the ingredients well.
• Cook for another 3 Minutes.
• Once cooked the Sticky Rice would turn translucent.
• Remove the bowl and give a quick stir.
• If the Sticky Rice has not cooked, cook for another few minutes.
• The timing to cook the Sticky Rice depends on the type of Microwave.
• For every 2-3 minutes remove the bowl from the Microwave and mix it well.
• This way you can ensure that the Sticky rice is evenly cooked.

FOR THAI MANGO STICKY RICE:

Mangoes :

• Wash and Peel the Mangoes.
• Slice up the Mangoes, discard the seed and leave them aside.

Coconut Milk for Thai Mango Sticky Rice:

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screw pine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screw pine Leaf) from the Coconut Milk.

COMBINING THE INGREDIENTS FOR THAI MANGO STICKY RICE

• Take a Scoop of Sticky Rice and place it on a serving plate.
• Let the Sticky Rice be hot.
• Pour 3/4 the amount of Warm Coconut Milk over the hot Sticky Rice.
• Let it sit for about 5-7 Minutes
• Let the Sticky Rice absorbs the Coconut Milk.
• Line up the Mango Slices along with the Sticky Rice and Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Thai Mango Sticky Rice.

Protips & Notes for Perfect Thai Mango Sticky Rice:

• Soak the Sticky Rice before cooking.
• Let the Sticky Rice and Coconut Milk be hot when they are mixed together.
• This will enable the rice to absorb the Coconut Milk.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screw pine Leaf to the Coconut Milk is truly optional.
• This is mildly sweet dessert when combined with Mangoes gives a wonderful and unique taste.
• Can Substitute Sticky Rice/Glutinous Rice with Fragrant Rice/any other variety of long grained Raw rice variety.
• Cook the rice accordingly.  
• Can Substitute half the amount of water with Coconut Milk while cooking the Sticky Rice.
• This will give more flavour to the Sticky Rice.

Pair this Authentic Thai Dessert with a comforting Thai meal like Tom Yum Soup or Thai Pineapple Fried Rice for complete meal.

 

FAQs 

Q: Can I use regular rice instead of sticky rice?

Q: Why is my sticky rice not soft?

Q: Can I make mango sticky rice ahead of time?

NASI GORENG / FRIED RICE

     Nasi Goreng in the literal sense means Fried Rice, where ' Nasi' stands for 'Rice' and 'Goreng' means 'Fry' in Malay and Indonesian.  It is considered as the National Dish of 'Indonesia', least to mention its popularity in Malaysia, Singapore and Thailand.  Nasi Goreng is a local delight available at almost all eateries in South East Asia.
    Nasi Goreng is a simple dish prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce.  Some recipes call for Belacan(Shrimp Paste), Chilli Paste, Sambal Paste etc.,  Nasi Goreng is usually prepared with left-over rice and seasonings along with various accompaniments like Shrimps/Prawns, Chicken, Meat, Seafood, Egg and Vegetables, Mushrooms or Stinky Beans(Petai).  Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Rice is another delicacy from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre.
    Though the history and origin of the dish trace back to China and travelling along with Chinese immigrants to South East Asia. It has taken several twists and turns to adjust to the taste buds of the locals. Nasi Goreng is locally served with Fried Eggs, sliced Cucumbers or Keropok(Crispy Fryums), sometimes garnished with Bawang Goreng(Fried shallots) and Scallions.  Side accompaniments like Chilli Jeruk or simple dips made with Chilli Padi (Birds Eye Chillies)/Bawang Putih(Garlic) in Light Soy Sauce are served along with Nasi Goreng to spice up the dish.

For more FRIED RICE RECIPES, Click here...

Cuisine - Indonesian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE NASI GORENG/FRIED RICE

INGREDIENTS :

For Fried Rice :

Jasmine Rice : 2 Cups(Cooked)
Eggs - 2 Nos.
Bunapi Mushrooms - 1 Small Bunch
Carrot - 2 Tbspn
Onions - 1 No.
Garlic - 4-5 Cloves
Bird's Eye Chillies - 2 Nos.
Light Soy Sauce - 1 Tbspn 
Kicap Manis/Sweet Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

To Garnish :

Scallions/Chives - Few Stalks

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

METHOD :

• Cook the fragrant rice as per instruction and allow it cool.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent. 
• Add Light Soy Sauce and Kicap Manis and give a quick stir.
• Add in finely chopped Carrots and Mushrooms to the above and toss it briefly on a low flame or until the vegetable cook. 
• Add cooked Fragrant Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the sauces.
• Stir in Scrambled Eggs to the rice. 
• Fry the rice in high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Nasi Goreng/Fried Rice with Scallions.
• Serve Nasi Goreng/Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Adjust the number of Chillies to suit your spice level.
• Can add any vegetable of your choice in this Fried Rice.
• Can also add Shrimps, Chicken Pieces, Fish or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice. 

TOM YUM GOONG

       Tom Yum Goong(Prawns) is one of the best SOUPS ever.  This fiery, flavour filled and aromatic Soup is so heartwarming and contenting, that I & my husband love to have this dish.  What I love most about this soup is the flavours of the herbs and spices that brighten up the taste buds instantly and what my husband likes about it, is its fiery nature along with its sour-flavoured base.
     But the irony is that I used to hate this soup once.  It was because one of our friends bought this soup while I was down with Viral fever, and he said this soup is very good to have when we are sick, as it's very light to our stomach and it rejuvenates our senses with its aromatic herbs and condiments.  But I couldn't even mouth a spoonful then.  And all the more we were quite sceptical to eat Thai Food when we travelled to Thailand then... We always say that we have to travel again to Thailand just for the food. We gradually fell in love with Thai Food and it has become one of my favourite cuisines.
          'Tom' means Boiling and 'Yum" means Spicy and Sour Mix in Thai. Traditionally Tom Yum Paste is prepared by grinding all the herbs and spices and then stir frying it in oil until the raw flavours are removed and the wonderful aroma of the herbs emanates.  I still have to learn to make this paste.  I prepare this with store-bought Thai Chilli Paste/Tom Yum Paste.
     As far as Tom Yum, the soup is served with any one of these items such as Prawns, Fish, Seafood, Chicken or Pork.  Some versions also use Oyster Mushrooms/Straw Mushrooms in their soup.     Tom Yum Goong is one main version made with PRAWNS(Goong).  Tom Yum Soup is prepared basically in two distinct variations, one in a clear broth called 'TOM YUM NAM SAI' and the other one in a creamy milky base called 'TOM YUM NAM KHON'.  I usually prepare Tom Yum in the second method as I feel the soup is rich and tastier like this and mainly the creaminess slightly subtle down the fiery nature and the sourness of the soup. But the secret behind this creamy version is that they use evaporated milk, contrary to what we think, that it is coconut milk.

Cuisine : Thai
Course : Side Dish; Soup
Spicy Level  : Spicy
Difficulty : Medium
Serves :3- 4
Author : SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20 -30 Minutes

 

INGREDIENTS :

For Clear Version :

Water - 11/2 Ltrs
Shrimps - 300 Gms
Straw/Oyster Mushrooms - 150 Gms
Carrots - Few Slices
Onions - 2 Nos.
Garlic - 6 Cloves
Thai/Bird's-eye Chillies - 6-8 Nos.
Tomatoes - 2 Nos.
Lemongrass - 2 Stalks
Kaffir Lime Leaves - 8 Leaves
Galangal - 11/2"
Thai Chilli Paste / Tom Yum Paste - 2 Tbspns
Fish Sauce - 5 Tbspns
Lime Juice - 6 Tbspns
Salt - To Taste
Sugar - 1 Tspn

To Garnish :

Coriander Leaves - Few
Scallions - Few
Thai/Bird's-eye Chillies - 2-3 Nos.(Optional)

For Creamy Version :

Evaporated Milk - 5-6 Tbspns
Thai Chilli Paste - 1 Tbspn
Lime Juice - 2 Tbspn
Salt - To Taste.

METHOD :

For Clear Version - 'TOM YUM NAM SAI'

• Boil the water in a large Sauce Pot.
• Slightly pound the Lemongrass, remove the outer leaves and just use the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
  Peel and thinly slice Galangal.
• Add the above ingredients along with thinly sliced Garlic and Thai/Bird's-eye Chillies into the boiling water.
• Cover the pot and leave this on a medium flame for about 10-15 minutes.
• Add Thai Chilli Paste/Tom Yum Paste to the water and allow it to boil.
• Peel, De-vein and Clean the Shrimps and add them to the boiling water.
• Add Mushrooms, Carrot Slices, Thinly sliced Onions and Tomatoes to the Soup.
• Leave this on a low flame for about 5 minutes.
• Add Fish Sauce, Salt, sugar and mix well and boil it for another minute or two.
• Switch off the flame and pour in the Lime Juice and mix well.
• Before serving Tom Yum Goong, garnish it with  Coriander Leaves and Scallions.
• Goes well with Thai Jasmine/Fragrant Rice and variety of Thai Dishes.
• Can serve Tom Yum Goong as a Soup too. 
• This way its the Clear version of Tom Yum - 'TOM YUM NAM SAI'

For Creamy Version - 'TOM YUM NAM KHON'

• Cook as per the method mentioned in 'For Clear Version' with an extra Tablespoon of Thai Chilli Paste/Tom Yum Paste.
• Finally, pour in the Evaporated Milk and leave it on low flame for a minute.
• Adjust the amount of Fish Sauce and Lime Juice to your taste.
• Check for taste and adjust the amount of Salt and Sugar too.
• Adjust and add these ingredients to get a Creamy version of Tom Yum Goong - 'TOM YUM NAM KHON'

NOTES :

• Tom Yum Goong should be slightly Sour, so adjust the amount of Fish Sauce, Salt, Sugar and Lime Juice to your taste preference.
• Prawns, Mushrooms, Onions and Tomatoes shouldn't be overcooked in Tom Yum.
• Add the garnishes just before serving to retain the fresh taste of the ingredients.
• Instead of Shrimps, can serve this soup with Chicken, Fish, Sea Food, Port or Vegetables like Mushrooms, Carrot and Cauliflower.
• In the creamy version, add more Thai Chilli Paste, Lime Juice and Fish Sauce, as the creaminess of the evaporated milk will subtle down the sourness and fiery nature of the dish. 
• For a spicier version of Tom Yum Goong, garnish with more Thai/Birds-eye Chillies.