Category Archives: Authentic Thai Recipes

Thai Chicken Noodle Soup

Noodle-soup-Thai-chicken

There is nothing like a bowl of Thai Chicken noodle soup…With stalls on every market and street corner, it is one of Thailand’s iconic dishes… Sometimes served with a spicy dish or by itself and it can be a lovely flavoured chicken dish with no spice or it can be a fiery as you like…

The choice of noodles is yours and the spices and other condiments are served on the side to add as little or as much as you like …

Not sure which noodle are which then here is a previous post on the noodles and what they are :

rice-noodles

https://blondieaka.wordpress.com/2018/07/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-thai-noodles/

Made with tender slices of chicken or with chicken on the bone. the choice is yours..I prefer chicken on the bone as it is more flavourful and would be how it is mainly served here on the street stalls but the choice is yours…

Starting with the stock recipe which you can freeze and use as required…Freeze in maybe 2 cupfuls in a zip loc bag and lay flat it takes up less room in your freezer and thaws out much quicker…It also enables you to make one bowl or a bigger portion…

Chicken Stock:

Makes about 6 cups

  • 2 lb chicken bones, remove any big chunks of fat  and skin
  • 3 L water
  • 5 cloves garlic, smashed
  • 4-inch section daikon, peeled, or use 1 onion instead (or use both like I did)
  • 2-3 cilantro roots, or about 8 stems
  • ¼ tsp white peppercorns, crushed just until broken
  • 2 stalks of lemongrass, top half only, cut into chunks (optional, only if you’ve got some handy) When I use lemongrass I just chop the tops and freeze ..The tops add a fresh flavour but are not as strong and as perfect for the stock as we don’t want a strong lemongrass flavour.

Cooks Tip: When peeling daikon, peel a few layers off until the colour turns from bright, opaque white to a bit darker, more translucent white. I find the outer layer of the daikon a bit bitter. 

Let’s Cook!

Add the bones to a big pot and cover with the water. Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a very gentle simmer. Simmer bones for about 45 -50 mins.

Skim off scum, foam and fat that has floated to the top. It is easier to do this if you haven’t added your aromatics but add them after…

Add all the remaining ingredients then simmer for about another hour.

Remove all the bones and aromatics with a wire skimmer or strain the stock through a colander. The stock is now ready to use or to freeze once cooled down.

Cooks Tip:  There is often a lot of meat left on chicken bones, so if you want, you can pull off the meat from the bones after removing them from the stock, and you can use it in soups, chilli, stir-fries, fried rice…anything!

The meat will be bland so make sure you add it to something that will have a lot of flavourful sauce added to it or it is perfect in a rice soup for a child.

We are now ready to make this lovely Chicken Noodle soup…

chicken noodle soup

Ingredients:

  • 1 litre of your prepared chicken Stock
  • Soy sauce
  • Fish Sauce
  • Sugar(optional)
  • Head of garlic chopped for fried garlic
  • 1-2 Chicken breast or legs…I normally allow 1 per person plus a couple extra sometimes the men or Aston want two.
  • 250 gm of rice noodles or noodles of your choice soaked at room temperature until just softened as they will continue to cook when added to your soup.
  • Thai chicken ball (optional) I don’t eat these but they will always be an option on a street stall and most Thais do eat them…
  • 1 cup of bean sprouts ( optional)
  • Bok choy or spinach ( optional)
  • Garnishes: Fried garlic, chopped green onions, dried chilli, chilli oil, sliced bitter gourd, fresh herbs. preserved cabbage ( Tang chai)

Let’s cook!

Bring your stock to a slow simmer and add your chicken poach slowly in the stock, when tender then remove the chicken and allow to cool down then if using chicken breast shred it now and put in a bowl and set to one side.

While the chicken is poaching cook your chopped head of garlic in some oil until nicely golden and crispy remove from the oil and set to one side the oil can now be used for the soup or to use as a chilli oil.

We can now assemble our soup and it really is now made to your taste and choice…

Add your noodles and chicken to your bowl with Bok choy, bean sprouts or chicken balls if using…

Pour over your hot stock and now to garnish. If I am using shredded chicken I will toss in some soy sauce with a dash of fish sauce and add to the top of the bowl and then add fried garlic and my other garnishes as required.

chicken noodle soup

You can see in this picture that I have added Thai basil and sliced bitter gourd my dried chilli and chilli oil I have stirred into my stock and added soy and fish as per my taste.

This picture shows the chicken balls as my Thai daughter-in-law’s taste.

Thai chicken noodle-2402571_1280

It may sound complicated but it truly isn’t once you have made your stock, you can make that in bulk and freeze you only have to poach your chicken and then use the garnishes of your choice…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Next week I will be showing you how I make Pork stock both the chicken and the pork stock are widely used in Thai Cuisine. xx

 

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Retired No One Told Me!… Weekly Roundup…Green Chicken, Smoked Watermelon and little known Thai Fruits

Weekly roundup 11 Aug

Welcome to my weekly roundup of posts by now you should know the drill comfy chair, favourite drink, relax and prepare to have a great read…

lady relaxing kindle-1867751_1280

The first post of the week was Green chicken a really lovely stir fry with coriander, mint, spinach and green chillies and the result is awesome with some lovely flatbread and an Indian pickle it is really lovely…

Green-chicken-spinach

https://blondieaka.wordpress.com/2018/08/06/spicy-chicken-with-spinach/

Next, it was the really good news that after a week of no biscuits( and ) I still haven’t had one or any haribos I lost 4 LB…Week 2 and I am still keeping my food diary it is certainly keeping me focussed and that little chart of Sally’s and the shopping list has really focussed me …If you haven’t already check out the links and you will find some great sensible advice.

https://blondieaka.wordpress.com/2018/08/07/healthy-eatingno-more-dietseat-yourself-slim-2/

I then read a post from fellow blogger John Reiber and it was about roasted watermelon a fascinating post and I would definitely try it not saying I would like it but who knows …Have you heard of this dish? Have you tried it???

It would certainly mess with your taste buds…

https://blondieaka.wordpress.com/2018/08/08/a-smoked-watermelon-roast-incredibly-creative-cooking-recipe-disguised-chinese-desserts-too/

Wednesday already and time for part two of my cookery column over at Sally’s …Last week I gave you the sauce mixes and spices so this week I gave you the recipes …

chicken satay

This is one of my favourite Thai starters nice and fresh…

https://smorgasbordinvitation.wordpress.com/2018/08/08/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-family-favourites-and-spices-in-action-part-two/

Thursday and my blog hopping continued I was over at Esme’s Salon for my monthly post on the Culinary Alphabet and this week it was the letter G…Obviously, there was garlic, ginger and galangal to see what else I had for you then pop over and have a read.

cauliflower cheese

https://esmesalon.com/the-culinary-alphabet-this-month-it-is-the-letter-g/

It then was time to get a bit more serious and you have or do suffer from anaemia then you will know what I mean …Sally always offers good sound advice on how we can use our diets to help build up our immune system to keep us healthy.

smorgasbord Health Column

https://smorgasbordinvitation.wordpress.com/2018/08/07/smorgasbord-health-column-the-cardiovascular-system-and-the-components-of-blood-anaemia/

Lastly, it was Fruity Friday where I showcased some unusual Thai Fruits like the Matum Fruit, Thai cherries which look very much like cherry tomatoes but not in taste also the Mangosteen Fruit which I think you may find outside of Thailand and the Gac Fruit also some lovely recipes… I do hope you will enjoy learning about some of the fruits I  enjoy here in Thailand.

thai cherries 1

https://blondieaka.wordpress.com/2018/08/10/fruity-friday-thai-fruits/

Well that’s it that concludes my weekly roundup …Until next time thank you for reading.

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you  for reading this weekly roundup I do hope you enjoyed it until next time stay safe, laugh a lot and enjoy your weekend  xxx

Retired No One Told Me!..Weekly Roundup… It’s all about the Flavour…

Welcome to my weekly roundup …you know the procedure by now..comfy chair, a drink relax and enjoy!

lady relaxing kindle-1867751_1280

My first post week was one which bought back memories of a lovely holiday in Malta and their lovely National dish of rabbit stew which in turn made me remember my granddad and my uncle Ken…Both of who worked on the land and taught me much when growing up…The rabbits were mostly poached(shhh) and his ferret definitely not a pet but that is life and how it is…The rabbit stew, however, my mum and Nan used to make..I loved it!

Enjoy recipes and I think I will be making my first octopus dish as Jovina’s recipe sounds and looks glorious…

https://blondieaka.wordpress.com/2018/07/29/cooking-the-mediterranean-island-countries/

Then it was my regular Tuesday No more Diets …Healthy Eating… I started keeping a food diary as I had decided no more biscuits with my morning cuppa…Day 6 and No biscuits I sent Lily home with the biscuits so as to avoid temptation…How did all this come about? I read the lovely Sally’s post and perused the chart she provided and was shocked that those two biscuits could have such an impact so I duly weighed myself and started my food diary…

The plan??? Keep the diary and weigh myself every Monday( no hopping on and off the scales)…Well…Today is Sunday and the lure of the scales just too much…4LBS… OFF!

 

You two are so dumped from my diet…

I will also be truthful and did dump the Haribos only little packets of jellies but nearly every night… 2 things and 4 LB in 6 days…

Thank you, Sally, for getting me refocused …Hugs! xxx

https://blondieaka.wordpress.com/2018/07/31/healthy-eatingno-more-dietseat-yourself-slim/

Wednesday is the day I can indulge my passion for cooking courtesy of Sally and this week it was my favourite recipes …The recipes I make the most instead of buying them…

Healthier, it saves me money…A no-brainer really and it takes less time to make them than it takes to get in the car, negotiate the traffic, find a car parking space and then queue at the till and you still have to drive home…

https://blondieaka.wordpress.com/2018/08/01/smorgasbord-blog-magazine-the-cookery-and-food-column-with-carol-taylor-fajita-spice-tahini-peanut-butter-hummus/

Following on from Fruity Friday and the red Bananas I discovered along with some things I didn’t know …That all red bananas are not naturally red…The ones on the bunch are but not the pretty looking red bananas in a dessert…They are red because they are cooked in Lime water?? A trip to the local market with my daughter in law and we found the red paste…Spoiler Alert!

Small cooking bananas

Today I will be cooking the green bananas and turning them into a red dessert and all will be revealed on Friday…..

https://blondieaka.wordpress.com/2018/08/02/what-is-lime-water-nam-pboon-sai/

It was then the turn of one of my archived posts about the tradition of charcoal making down on the farm which the lovely Sally once again showcased for me …Such a generous lady is our Sal xxx

charcoal-pit

The tradition of making charcoal here in rural Thailand.

https://smorgasbordinvitation.wordpress.com/2018/08/02/smorgasbord-posts-from-your-archives-travel-thailand-down-on-the-farm-making-charcoal-by-carol-taylor/

Date time…I should be so lucky as sung by Kylie… Stuffed with blue cheese they are a wonderous thing or wrapped in bacon… I love those beautiful patterned Tagines, don’t you???Fruity Friday Dates (1)

https://blondieaka.wordpress.com/2018/08/03/fruity-friday-dates/

Lastly …Are you still with me??? Do you need to take five, top up your cuppa ???

Lastly, I took you on a journey through the 5 tastes of  Thai cuisine the ingredients which make up those tastes of Spicy, Sour, Sweet, Salty and Bitter…

fresh cut limes-1239267_1280

How you don’t get a starter, main course and then a dessert here… Even in a restaurant that serves western food Thais don’t get the concept of individual courses as their food is about the whole meal and how the flavours compliment each other how if you have a hot curry you will get a mild but tasty soup and stir-fry…

Which is why a Thai recipe is a guide as chillies vary in heat, fish sauce can vary by brand, depending on the time of year the taste of limes vary which takes me back to what I always say to you TASTE and TASTE again build your flavours to suit your palate and then you may be able to say I can cook Thai Food …

It has taken me 10 years and I am still learning…

https://blondieaka.wordpress.com/2018/08/04/thai-cooking-sweet-sour-spicy-salty-and-bitter/

I hope you have enjoyed this roundup if you have please share or pin to your favourite board or media…Thank you xxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you so much for reading this I hope you have a lovely weekend …xxx

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Thai #Noodles

This week it is oodles of Noodles….Want a cure for a hangover it’s all here 🙂 xxx

Smorgasbord - Variety is the spice of life

Last week I explored rice which is one of the staples in Thai cooking this week it is noodles which are also very much in the forefront of Thai Cuisine… Again noodles are sold everywhere both dried and fresh…

There are many types and thicknesses of noodles here made from wheat flour, mung bean, rice and or egg.

Egg noodlesmade with buck wheat and egg which gives them that yellow colour are generally used in soups or stir fries with chicken and herbs.

Quick to make it is a favourite in this house of hubby as he prefers food less spicy than me and the kids like it as it is mild flavoured but tasty and filling.

Glass Noodles as the name suggests look just like glass …made from mung beans they require no cooking just a quick soak in hot water to soften them before adding them to…

View original post 2,360 more words

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – Thai Curry Pastes and #recipes

Authentic recipes for Thai Curry Pastes made from scratch 🙂 I hope you enjoy these recipes to make your own curry pastes …

Smorgasbord - Variety is the spice of life

I hope you enjoy making these curry pastes All these recipes are authentic Thai recipes and very easy to make, most ingredients are available at most major stores or Asian shops around the world.

Thai Curry Pastes made from scratch.

Before we start Thai food is all about the TASTE those important flavours of sweet, sour, hot and salty so my advice always taste and taste again, start with less and taste you can always add you cannot take away.

I am lucky in that I can buy these pastes ready made from the local markets but I know only too well from when I lived in the UK that the ones I could buy were not quite the same and obviously have preservatives in them also Coconut milk always check that it is 100% as they are not always and will split when you cook your curry.

Once you…

View original post 1,802 more words

Fruity Friday…The Mango!

Fruity Fridays 23 March

Mangoes known as Mo Muang in the Thai language are in season again ( just) and are eaten here both green or ripe.

Whether the mango is eaten green or ripe then they are sliced and a dip made from sugar, salt and chilli which is used to dip your slices of fruit in…

Salt, sugar and chilli dip

There are many stalls here selling ready prepared fruit in bags and it is always accompanied by this little bag of chilli mix…It comes as standard here…haha

Sticky rice with Mango is probably one of the most iconic Thai desserts and on most restaurant menus from the little cafe to the poshest restaurant.

Sticky rice and mango

To make this at home is very easy… First, steam some glutinous rice.

To prepare the milk:

 Heat 1 cup of coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. DO NOT let it boil hard as coconut milk will curdle. Also, make sure that the coconut milk you buy is 100% pure as I have been informed by my son that where he lives in the UK all coconut milk sold is not 100% and that definitely separates on heating to high.

Then add  2 tbsp of sugar and 2 pinches of salt. Remove from heat. Pour 3/4 of the hot coconut milk over  1 cup of the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.

 Spoon the rest of the coconut milk on top of the rice at the serving time.

Enjoy!

Smoothies here are made from just mango or the mango is mixed with other fruits all very nice and fresh… I have also been experimenting with making my own protein drinks…

Mango and Pineapple Protein Drink 1

https://blondieaka.wordpress.com/2018/03/20/healthy-eatinghow-to-lose-weight-and-eat-the-foods-you-love-5/

Mango tree in garden

Doesn’t that fruit look lovely and fresh?? I am watching it ripen from my bedroom window to pick the fruit methinks might be a problem unless I can get someone to shin up the tree although we do have a hook on a long pole to retrieve the fruit of our palm tree I just don’t want it to land on the floor with a bang and get bruised…

Mango is such a versatile fruit I make my own mango chutney it is lovely in a mango salsa or as a mango and mustard dip. What do you make from your mangoes???

Mango and Mustard Dip is lovely with chicken or fish Goujons or a nice piece of grilled white fish.

Ingredients:

  • 1/2 cup of fresh mango puree
  • 1/4 cup of mayo
  • 3 tbsp Dijon mustard
  • 1-2 tsp Chilli flakes
  • 1 tbsp fresh lime juice
  • Salt to taste

Just put everything in your blender or a bowl and whisk it together and there you have it … with the chilli, I would add 1 tsp and taste before you add the second.

Mango used as a sauce or in a savoury dish is also lovely and this is my Mango Chicken which I featured on the Recipe Hunter a while ago it is a firm favourite in this house.

.https://cookandenjoyrecipes.wordpress.com/2017/09/20/carols-mango-chicken/

Lastly, if you are not sure how to prepare a mango then see picture: Easy x

How to cut mango

I hope you have enjoyed this culinary journey with the marvellous Mango If you loved then I would be delighted if you could share it on your social media sites.

I hope you all have a lovely weekend wherever you are… I am now off to make choc chip cookies with Lily xxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Pinterest ( 2 ): https://www.pinterest.com/caroltaylor635035/pins/

Thank you for reading have a lovely day xxx

 

 

 

 

Healthy Food which may help to reduce your blood pressure and recipes…

lady holding veggies

This is an updated post from last year which I thought deserved another airing as this is a very important subject and something which affects very many people and also something which we could help control by eating sensibly and the right foods really can make a difference…We only have one body and need to take charge and give it all the help we can… This post contains health information from Sally and recipes from Moi with some additional chat from Moi as those who know me well know that I just love to talk and my fingers are an extension of my mouth… lol… I hope you enjoy this post and take away some positives…

via Healthy foods which may help reduce your blood pressure.