Our Jungle Restaurants – Thai Food Favorit

Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemongrass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties. Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp

• 800ml of water or vegetable broth
• 200g chicken, shrimp, pork or tofu.
• ½ bunch of spring onion
• ½ small white onion
• 150g straw or other mushrooms
• 1 ripe tomato
• 4-8 medium-sized chili peppers
• 2 stalks of fresh lemongrass
• 2 stalks of cilantro or coriander
• 3 Kaffir lime leaves
• ½ Galangal root thumb sized
• ½ lime juice
• 1 tbsp chili paste
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• Sugar, salt to liking
• Splash of coconut milk

Bring water to boil over high heat in a medium-sized saucepan or pot. Add the lemongrass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, chicken, pork, or tofu cook for 5 minutes, add the onion, chili paste and mushrooms and boil for another 7 minutes until the meat is cooked through. Add the sliced chili peppers, spring onion and tomatoes. Turn off the heat, add the lime juice, fish sauce, salt and sugar to taste. Garnish with cilantro, roasted whole chili peppers and a splash of coconut milk if desired and serve hot in a soup pot along with other Thai dishes.

Thai Tom Kha Gai is a popular Thai soup, that’s eaten more like a curry, the base of the dish is coconut milk, so it’s creamy and rich. It’s not known as being a spicy Thai dish, but it’s still full of delicious and well-balanced flavors – rich and creamy yet tangy and salty.

• 200g chicken, shrimp, pork or tofu
• 400ml coconut milk
• 200ml water or chicken broth
• 1 white onion medium-sized
• 2 Ripe tomatoes
• 200g of oyster mushrooms
• ½ bunch of spring onion
• 2 stalks of lemongrass
• ½ Galangal root thumb-sized
• 3 Kaffir lime Leaves
• 4-6 Thai Chili Peppers
• 2 tbsp lime juice
• ½ Small bunch of cilantro
• Salt, sugar and fish sauce to taste

Cut galangal into slices, lemongrass into short strips. Add coconut milk and broth in a medium-sized saucepan or pot, along with the galangal kaffir lime and lemongrass and place on medium heat. Add sliced meat into the coconut milk before it starts boiling and turn to a simmer for 5 minutes. Add sliced chilies, broken down mushrooms, thick-cut onions and tomato wedges. Simmer for 5-10 minutes until everything is cooked through. Add cilantro, lime juice, fish sauce, salt and sugar to your liking.

Serve in a bowl, to be shared Thai Style, along with plates of fresh Thai Jasmine Rice. Decorate with Thai basil, spring onion, cilantro/coriander and red chilies

• 1 ½ Cups or 400g of grated/thinly sliced green papaya
• ½ carrot grated/thinly sliced
• ½ bunch of long beans
• 3 tbsp roasted peanuts
• 1 tbsp small dried shrimps
• 2 tbsp lime juice
• 2 cloves of garlic
• 2 ripe tomatoes
• ½ tbsp tamarind paste or juice
• 1 ½ tbsp palm sugar
• 1 tbsp fish sauce
• 1-4 Thai chilies, to taste
• 500ml Ice water to soak papaya for crunchiness

Slice or grate papaya into thin finger-length strips, soak in ice water for around 10 minutes, drain in a paper towel or strainer. In a large mortar (a round pot and a thick glass will work too), pound garlic and chilies until there are no big chunks left. Add palm sugar and mash until it becomes a paste and is dissolved. Add 3cm chunks of long bean, dried shrimp and peanut and pound lightly. Add fish sauce, tamarind paste/juice, lime juice and mix thoroughly, finally add the shredded papaya, carrots and wedged tomatoes, pound gently and serve on a large plate, garnished with some peanuts and cucumbers.

Best served with Thai Sticky Rice (glutenous rice) and/or barbeque Chicken

• 2-3 tbsp vegetable oil
• 200g chicken, shrimp, pork or tofu
• 125g of dried Phad Thai thick rice noodles
• ½ medium-sized onion
• ½ bunch of spring onion or chives
• 1 cup or 100g of beansprouts
• 2 cloves of garlic
• 2 eggs
• 50g of finely chopped peanuts
• 1 ½ tbsp tamarind paste
• 3 tbsp brown sugar or palm sugar
• 2tbsp fish sauce
• 1 ½ tbsp oyster sauce

Place dried noodles in a large bowl and cover with boiling water, soak for 5 minutes, then drain and rinse under cold water. For the sauce, mix the tamarind paste with sugar fish sauce and oyster sauce in a small bowl. Heat the oil in a skillet or pan over high heat, add chopped garlic and onion and cook for 30 seconds. Add sliced chicken or meat and continue cooking for 2 minutes, push all ingredients to the left side of the pan and pour scrambled eggs on the right side. Once cooked, mix, add beansprouts, noodles and sauce and toss gently for about 1 – 2 minutes until sauce is absorbed by the noodles. Add chives and half of the peanuts and remove from the heat. Serve the Pad Thai immediately, decorate with lime wedge, chili flakes, peanuts and a handful of extra beansprouts.

• 200g chicken, shrimp, pork or tofu
• 100-200g of vegetable of choice
• 3-4 tbsp Penang Curry Paste
• 1 cup or 200g of coconut milk
• 100 ml of water or vegetable or chicken broth
• 1 ½ tbsp sugar
• 1-2 tbsp fish sauce
• 1 cup or 200g of Coconut Milk
• 4 kaffir lime leaves
• 6 Thai basil leaves