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We all love Thai cuisine but what’s the best way to prepare it? Find out through our recipes – brought to you by us from the Thailand’s top chefs. Tips, short cuts to great taste and useful tips to ensure you make the best of the best – Thai food at its dizzy heights, up where it belongs.

Top 10

Thai Cooking Recipes

 

1 2 3 4 5 6 7 8 9 10

9- Tom Yam Goong

Tom Yam Goong

 

by Chef Anut Koonmark

 

Anut Koonmark is a native of Srisaket, in the northeast of Thailand. He joined the JW Mariott Phuket Resort & Spa recently as Executive Sous Chef. After graduating in kitchen training from the Tourism Authority of Thailand Training Institute in Bangkok in 1992, he started work in the kitchens of the Oriental Hotel.

Since then, he has worked with many leading hotels in Thailand and overseas, including the Regent in Bangkok, the Tinan Dynasty Hotel & Casino in the USA, The Peninsula and the Merchant Court in Bangkok, and the Roxy Park in Singapore. Before moving to Phuket, he was Executive Sous Chef at the Hua Hin Mariott Resort & Spa. Chef Anut   specialty is Thai cuisine, which is available at Ginja Taste, the resort’s Thai restaurant. We also do Thai cuisine for special themed events for guests, and for banquets.

Tom Yam is probably the most famous Thai soup – flavourful, spicy, sour and fragrant. Here’s a recipe for Tom Yam Goong – Tom Yam with prawns.

 

Preparation time: 3 minutes
Cooking time: 10 minutes
Serves: 2 people

 

Ingredients:

 

• 1 red shallot, cut into wedges
• Ground root from one stalk of coriander
• 1 lemongrass stalk, cut into short lengths
• 4 slices of galangal
• 60 grams of straw mushrooms
• ½ tablespoon of chili paste
• 1 tomato, cut into wedges
• 1 tablespoon of fish sauce
• ½ tablespoon of sugar
• ¼ tablespoon of salt
• 4 river prawns
• 4 kaffir lime leaves
• 2 chilies, cut in half
• 400 millilitres of chicken stock
• 2 tablespoons of lime juice

 

Directions:

 

1. Heat up the chicken stock in a saucepan.
2. Add the shallots, coriander roots, galangal and lemongrass, and simmer for two minutes.
3. Add the straw mushrooms and tomato pieces, and simmer for another two minutes.
4. Season with the fish sauce, salt, sugar and chili paste.
5. Add the prawns and boil until they are cooked.
6. Add the kaffir lime leaves and chilies.
7. Season with the lime juice and serve immediately.

 

Tips from the chef:

 

• Use river prawns for a more intense shrimp taste.
• For more flavor, crush the galangal and lemongrass before adding them to the soup.
• Use fresh ingredients, and add them to the soup in the right order. The lime juice should be added right at the end.

 

1 2 3 4 5 6 7 8 9 10

1- Prawns in Tamarind Sauce  2- Choo Chee Snow Fish with Coconut Rice  3- Geang Som Pla  4- Goong Horn Sabai  5- Shredded Snow Fish  6- Yam Pla Salmon  7- Seafood  Phad Thai

 

8- Seafood Fried Rice  9- Tom Yam Goong  10- Green Curry

 

Mangosteen Salad

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