Thai Noodle Soup

The breakfast choice for many Thais. Everywhere in Thailand there are shops selling noodle soup. They are open all day but I just love it for breakfast.

Ingredients

Chicken Broth

Meat or seafood

Vegetables

Fresh rice noodles

Method

Bring the broth to a rapid simmer

Now depending on what you are going to add you will need to change the order of when you add things to ensure the food is properly cooked. For My noodles soups I use a Vietnamese pork roll or cooked seafood paste, with both of these cooking is not required you just need to heat it up. If you are using raw meat it should be added first.

Add your noodles to the broth and allow the broth to recover for a minute or two

Add in your meat and vegetables and allow to heat through

Season with Fish Sauce, sugar, rice vinegar and chillies

Enjoy!

SON-IN-LAW EGGs

This Thai Clear Soup menu is easy to make. Serve hot as part of a main meal...

Ingredients for Spice Mixture :

1. 8 eggs
2. 2 tablespoon oil
3. 2 tablespoons soft brown sugar or palm sugaror
4. 1 tablespooon fish sauce
5. 2 tablespoons tamarind puree
6. 1 teaspoon chopped red chillies optional
7. 1/2 cup fresh coriander leaves chopped

1. Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell
2. Heat the oil in a work or frying pan Add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the work and keep warm.
3. Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil;boil rapidly for 2 minutes or until mixture resembles a syrup.Serve eggs with syrup poured over,sprinkled with coriander leaves

With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.

Kai Yat Sai (Omelet) ไข่ยัดไส้

Kai Yat Sai (Omelet) ไข่ยัดไส้
Recipe from: Royal Thai Cuisine
Servings: 4

Kai Yat Sai is square stuffed omelet.

¼ cup (60 ml) oil
150 g ground pork or chicken
3 tablespoon diced cherry tomatoes
3 tablespoon fresh or frozen green peas
2 tablespoon minced onion
2 teaspoon sugar
1 ½ tablespoon fish sauce
¼ tspn black soy sauce
¼ teaspoon ground white pepper
3 eggs, beaten
2 sprigs coriander leaves (cilantro) to garnish
1 finely sliced red chilli, to garnish

Heat half of the oil in a wok high heat and stir-fry the meat for 2 minutes or until cooked. Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper. Stir-fry another 2 to 3 minutes until cooked then set aside.

Heat a small skillet or omelet pan 12 to 20 cm in diameter and add a drop of the remaining oil. Pour in enough egg to thinly cover the base. Brown the omelet lightly on both sides, being careful to turn the omelet over gently halfway through cooking.

To stuff the omelet, place 1 to 2 spoonfuls of the meat mixture in the center, fold two opposite sides toward the center and then fold in the remaining sides so that the omelet forms a square. Place on a serving plate and repeat until all the egg and pork mixture is used up.

Garnish with coriander leaves (cilantro) and finely sliced red chilli. Serve accompanied by rice.