Yam Woom Sen and Tom Kha Ghai

You may be tired of the cooking posts, but I've found that writing that recording the recipe here helps me a ton when I try to make the dish later on.  So hang in there.  :-)

I think our teacher for Thai cooking has saved the best recipes for the last few classes.  This week we made Yam Woom Sen (glass noodle salad) and Tom Kha Ghai (chicken and coconut milk soup).  This was the first time I've tried the glass noodle salad, but found a new favorite dish.  It is very light and refreshing, perfect for the weather here in Jakarta.

Yam Woom Sen

Ingredients:

• 1 cup dry mushrooms
• 200 gram glass noodles
• 150 gram small shrimp, boiled and halved
• 150 gram cooked chicken breast, diced
• 5 T fresh lime juice
• 5 T fish sauce
• 4 T sugar
• 1 onion diced 
• 1/2 cup green onion julienned (white part only)
• 1 cup mild red chili, seeded and julienned
• 1/2 cup gram chopped cilantro
• Lettuce leaves for garnish

Directions:

1. Soak the mushrooms in hot water for 30 minutes and rinse with cold water
2. Soak the noodles in hot water for 10 minutes and drain well
3. In a large bowl mix the lime juice, fish sauce, and sugar.  Add the chicken, shrimp and noodles and mix well.  Stir in the mushrooms, onion, green onion, red chili, and cilantro.  
4. Place lettuce leaves on serving dish and pile salad on top.

Tom Kha Ghai

Ingredients:

• 250 gram chicken breast, sliced thinly
• 1 1/2 cup chicken stock
• 400 ml coconut milk
• 1 stalk lemongrass, sliced diagonally
• 3 cm galangal sliced
• 5 kaffir lime leaves, torn
• 2 T fish sauce
• 1 fresh finger length chili, seeded and julienned
• 1 T lime juice
• 1/4 cup chopped cilantro

Directions:

1. Heat chicken stock, coconut milk, and galangal in stockpot and bring to boil.  Simmer 5 minutes.
2. Add lime leaves, chicken, fish sauce, red chili and simmer until chicken is cooked through.
3. Stir in lime juice and cilantro, remove from heat, and serve.  

Note: Don't eat the slices of galangal or lemongrass.

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