Adventures living as expats.

Thursday, September 20, 2012

Tom Yam Goong and Ayam Dengan Daun Pandan

For the 2nd Thai cooking class, we made another soup - Tom Yam Goong (hot and sour soup) and Ayam Dengan Daun Pandan (chicken wrapped in pandan leaves). I thought the soup was even tastier than last week. The chicken was fried, but the chef said steaming works well too. I'll start with the soup.


  • 400 gr shrimp peeled and cleaned
  • 200 gr mushrooms
  • 1 1/2 Lt. chicken stock
  • 5 T fish sauce
  • 5 slices galangal (see picture below)
  • 5 lime leaves
  • 3 stalks lemongrass cut in 3 cm sections
  • 4 T chili paste (recipe below)
  • 3 T lime juice
  • 3 cilantro stalks chopped

Chili Paste (Sambal) Ingredients:

  • 10 red chilies, whole
  • 3 garlic cloves, whole
  • 1/3 cup vegetable oil
  • 4 T tamarind water
  • 1 t sugar

  1. Make the chili paste - fry the chilies and garlic in a dry pan until slightly charred. Grind the chilis, garlic, and tamarind water in a food processor.
  2. Heat a frying pan with the oil, then add the chili mixture and sugar. Cook for 10 minutes.
  3. Make the soup - boil the chicken stock a pan. Add the galangal, lime leaves, sambal (4 T), mushrooms, fish sauce, and lemongrass and simmer 5 minutes.
  4. Add the shrimp and simmer 3 minutes.
  5. Add lime juice and simmer for a few more minutes.
  6. Garnish with cilantro. Note, don't eat the lime leaves or galangal they are pretty strong.

Next up the chicken in Pandan leaves.


  • 500 gr chicken, thinly sliced (we used breast)
  • 2 garlic cloves, roughly chopped
  • 3 shallots, sliced
  • 1 tsp grated fresh ginger
  • 1 tsp chopped coriander root
  • 1 tsp chopped lemongrass
  • 1/2 tsp ground pepper
  • 1 t salt
  • 2 tsp sweet soy sauce (called kecap manis)
  • 1 cup coconut milk
  • 2 t sugar
  • 2 T chili sauce
  • Pandan leaves for wrapping

  1. Combine garlic, shallots, ginger, coriander root, lemongrass, and palm sugar in a food processor and blend into a smooth paste. Add some cod the coconut milk if it won't mix.
  2. Add to chicken and marinate for 30 minutes.
  3. Wrap chicken in Pandan leaves like a bow. This took some practice, but of course there's a YouTube video.
  4. Fry or steam the wrapped chicken for about 10 minutes.

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