Spicy and Sour Soup Coconut Soup “Tom Yum” “Tom Kha” Tom Yum paste 2 Tom Kha paste 2 Stock or water 3 cups Stock or water 3 cups 1 Tbsp. Coconut milk 1/4 cups 1/4 cups Mushroom 1 cup 1 cup Tomato, cut size about 1” 1/4 cups 1/4 cups Kaffir lime leave Roasted chili paste Coconut milk Mushroom Tomato, cut size about 1” Kaffir lime leave 3 Tbsp. leaves Protein : chicken, beef, fish, shrimp, Tofu, Soy meat 3 Tbsp. leaves Protein: chicken, beef, fish, shrimp, Tofu, Soy meat RECIPE Preparation: Preparation: 1. Add stock or water into medium size pot. 1. Add stock or water into medium size pot. 2. Add Tom Kha paste, bring to a boil. 2. Add Tom Yum paste, bring to a boil. 3. Add your choice of protein and bring to a boil. 3. Add your choice of protein; bring to a boil. 4. Add mushroom and tomato; bring to a boil again. 4. Add mushroom and roasted chili paste, bring up to a boil again 5. Add coconut milk and tomato. Simmer. Add Kaffir lime leave. If necessary, add fish sauce to enhance the salty flavor and lime juice for a sour taste. 5. Add coconut milk and simmer. If necessary add fish sauce for a salty flavor. Add tamarind paste or juice and lime juice for sour taste. “Tom Kha” “Tom Yum” Products from: Merit Food Products Co., Ltd www.meritfood.co.th Top Organic products and Supplies Co., Ltd www.stc-group.com Southeast Asia Organic Co., Ltd www.sea-organic.com Office of Permanent Secretary Ministry of Commerce www.ops.moc.go.th www.organic.moc.go.th Thai Organic Trade Association www.thaiorganictrade.com Department of Export Promotion Ministry of Commerce www.depthai.go.th www.thaitradeusa.com Thai Hom Mali Rice Exotically Versatile. Exceptionally delicious Spread Dipping Sauce Dressing Spicy salad Coconut Soup Spicy and Sour Soup “Tom Yum” Coconut Rice Steamed Rice “Som Tum” “Tom Kha” “Khao Man” Thai Pavilion, Booth 2877 Hall C Natural Products Expo West 2011 March 11 – March 13, 2011 Spread Spread #1 Spring roll sauce (or Pad Thai sauce) Mayonnaise Spread #2 Roasted chili paste Mayonnaise Spread #3 Sweet chili sauce Mayonnaise 1 Tbsp. 2 Tbsp. 1 3 Tbsp. Tbsp. Serving: - Serve with crackers - Serve with broiled, grilled or deep fried chicken or fish - Serve as tartar sauce - Serve as shrimp cocktail sauce - Serve with potato chips, fried and onion rings - Serve with fresh, steamed or grilled vegetables Tbsp. Tbsp. Organic herb dressing Mix all ingredients well for each spread. Spread on bread, toast or crackers. Sweet chili sauce Mayonnaise Party choice: add shrimp, fish or eggs and top with Dressing# 3 mint or chopped parsley. Roasted chili paste Mayonnaise 1 2 Tbsp. Tbsp. Dipping# 2 Roasted chili paste Mayonnaise 1 3 Tbsp. Tbsp. Dipping# 3 Sweet chili sauce Mayonnaise 1 1 Tbsp. Tbsp. Dipping# 4 Roasted chili paste Preparation: Use organic spring roll sauce, sweet chili sauce, roasted chili pasted or mix dipping sauce of your choice. “Khao Man” Rice Dressing# 2 Dipping# 1 Spring roll sauce Mayonnaise 2. Mix fruit and vegetable with dressing in a big bowl (add cooked or dried Dressing# 1 Preparation: Dipping Sauce 1. Mix Pad Thai sauce and garlic dressing (add crush roasted peanut or roasted coconut desiccated) Coconut Rice Dressing 1 1 Preparation: 1 Tbsp. 1 Tbsp. 2 cups Coconut Milk 3/4 cup Water 3/4 Cup Salt 1/2 tsp. Sugar Option: pandant leave cut 3” 1 3 Tbsp. cups 1 1/2 Tbsp. 2 leaves Preparation: 1. Rinse rice and dry well Preparation: 2. Mix sugar, salt with coconut milk and water Use organic herbs dressing or mix dressing of you choice with mix green, tomato, avocado or other vegetable and topped with coconut desiccated. 3. Pour mixed ingredients into rice and cook. Steam Rice Spicy Salad Rice “Som Tum” Water Firm green mango, grated 1 cup Pad Thai sauce 1 Tbsp. Garlic dressing 1 Tbsp. Option: fruit or vegetable of your choice Tips: Topping with roasted coconut desiccated or crush roasted peanut, cooked or dried shrimp 2 cups 2 1/2 cups Preparation: 1. Rinse rice 1-2 times (unless stated otherwise on the package). 2. Add rice and water into rice cooker pot and cook about until done, about 30 minutes.
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