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Thai Recipes

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Thai Seafood Medley Soup


  • 3 cups of rice noodles
  • 10 cups of water
  • 7 chicken stock cubes
  • 3 tbsp of sesame oil
  • 3 cups of mixed seafood (shrimp, mussels, clams)
  • 1 tsp of flour
  • 2 basil leaves
  • 1 garlic clove, chopped
  • 1 onion, chopped


  1. Sautee the onion and garlic in the sesame oil for 2 minutes.
  2. Add the seafood and basil. Simmer for 2 minutes.
  3. Add the water and chicken stock cubes and basil leaves. Simmer on low for 20 minutes.
  4. Add the noodles and flour 5 minutes before serving.

Serves: 4 persons




Thai Fruit Medley


  • 1 pineapple, peeled and chopped
  • 3 tbsp of brown sugar
  • 1 papaya, chopped
  • 1 lime, squeezed
  • 2 kiwi, peeled and chopped
  • 10 lychee, peeled and chopped
  • 2 banana, peeled and chopped
  • ½ cup of mint, chopped
  • 1 pinch of salt


  1. Toss all the fruit together in a glass bowl with the lime juice, sugar, salt and mint.
  2. Refrigerate before serving.

Serves: 5-7 persons




Thai Tom Yum Spicy Soup


  • 4 cups of vegetable stock
  • Puree together into a paste: 2 lemon grass stalks, 1 cup of cilantro, 2 kaffir leaves, 2 cloves of garlic, 2 red chilies
  • 15 prawns
  • 1 onion
  • 2 tbsp of sesame oil
  • 1 ½ tbsps of fish sauce
  • 2 limes, squeezed for juice
  • 1 can of coconut milk
  • 1 cup of shitake mushrooms


  1. Sautee the onion and paste in the sesame oil for 3 minutes.
  2. Add the shrimp, fish sauce and lime juice.
  3. Simmer for 5 minutes. Add the remaining ingredients.
  4. Bring them to a boil and reduce the heat.
  5. Simmer on low for an additional 10 minutes before serving.

Serves: 3-4 persons

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