Before saying a farewell to the family in Chiang Mai we were treated to an informal cooking lesson by Ta ( pronounced Da) in their home's very functional, two stove cooking space looking out over a kitchen garden.
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| Ta and Pom in their open kitchen. |
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| Ta's pumpkin stir fry,Tom Yum soup and mushroom dish ingredients |
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| Mushrooms and greens |
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| Pumpkin stir fry with eggs, |
I found the ingredients for the Chicken Tom Yum soup online. I remember seeing most everything there except the tamarind water and the prawns. Perhaps we did a simplified version.
Ingredients for Tom Yum Soup from the BBC
- 1 litre/2 pints chicken stock
- 300ml/11fl oz water
- 6 sticks lemongrass, lightly crushed
- 4 fresh coriander roots, crushed
- 110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)
- 8 tomatoes, cut into quarters, seeds removed
- 6 kaffir lime leaves
- 1-2 limes, juice only
- 75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)
- 3 red chillies, thinly sliced
- 75ml/3fl oz fish sauce (nam pla), or to taste
- 75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable
- 12 raw tiger prawns, shelled, gutted and split in half
- 2 boneless skinless chicken breasts, cut into chunks
To serve
- 1 small bunch fresh coriander, leaves
- 1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)
- lime wedges
Ta made it all look easy but any cook knows it's about experience and experimentation.
Spent with this close family ( and their three kitties) in their private home, it was a meal for Dave and I to remember.
Tomorrow we would travel north to Chiang Rai.
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| Tui and two of three kitties from her instagram: Window of Thailand |
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| Seymour, the grey kitten |
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