Tom Yum Soup

Crispy spring rolls filled with mixed vegetables.

Vegetable Spring Rolls

Crispy prawn crackers served with sweet chili sauce.

Prawn Crackers

Grilled chicken skewers served with peanut sauce.

Thai Chicken Satay

Coconut Water

Dumplings

Edamame

Lemongrass Soda

Chicken Satay

Thai Iced Tea

Spicy green curry with your choice of protein.

Green Curry

Mango Sticky Rice

Stir-fried rice noodles with shrimp, chicken, or tofu.

Pad Thai

Satay Chicken

Spring Rolls

In a pot, bring the chicken broth to a boil over medium-high heat.

Prepare the Broth

Crush the lemongrass stalks and galangal root slightly to release their flavors. Add them along with the kaffir lime leaves and bird's eye chilies to the boiling broth.

Add Aromatics

Stir in the fish sauce, lime juice, and sugar into the pot. Reduce the heat to a simmer.

Season the Broth

Add the sliced mushrooms and quartered tomatoes to the pot. Let them cook for about 5 minutes until they are tender.

Add Vegetables

Add the peeled and deveined shrimp to the pot. Cook for an additional 3-5 minutes until the shrimp turn pink and opaque.

Cook the Shrimp

Remove the pot from heat and stir in the chopped cilantro. Adjust seasoning with more lime juice or fish sauce if necessary.

Final Touch

Ladle the hot Tom Yum Soup into bowls and serve immediately, garnished with additional cilantro if desired.

Serve the Soup

Chicken broth

Lemongrass stalks

Kaffir lime leaves

Galangal root

Thai bird's eye chilies

Fish sauce

Lime juice

Sugar

Shrimp (peeled and deveined)

Mushrooms (sliced)

Tomatoes (quartered)

Cilantro (chopped)

In a large mixing bowl, combine the finely shredded cabbage, grated carrot, chopped bell pepper, chopped green onion, minced garlic, and grated ginger.

Combine the Vegetables

Add soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Mix well until all ingredients are evenly coated and seasoned.

Season the Filling

Lay one spring roll wrapper on a clean, flat surface with one corner pointing towards you.

Prepare the Wrappers

Place 2-3 tablespoons of the vegetable filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly away from you.

Fill the Wrapper

Use a little water on the edge of the wrapper to seal the spring roll. Repeat the process with the remaining wrappers and filling.

Seal the Roll

In a deep frying pan or wok, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Carefully add the prepared spring rolls to the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.

Fry the Spring Rolls

Remove the spring rolls from the oil and place them on paper towels to drain excess oil. Serve hot with your choice of dipping sauce.

Drain and Serve

Spring roll wrappers

Cabbage, finely shredded

Carrot, grated

Bell pepper, finely chopped

Green onion, chopped

Garlic, minced

Ginger, grated

Soy sauce

Sesame oil

Salt

Pepper

Vegetable oil

In a large mixing bowl, combine the prawn powder, tapioca flour, and salt. Mix well until evenly combined.

Mixing Ingredients

Gradually add the water to the dry mixture, stirring continuously until a thick, smooth dough forms.

Adding Water

Transfer the dough onto a floured surface and knead for a few minutes until it becomes elastic. Roll the dough into a log about 1 inch in diameter.

Shaping the Crackers

Wrap the log in parchment paper and steam it in a steamer for about 30 minutes until cooked through. Allow it to cool completely.

Steaming

Once cooled, slice the log into thin discs (about 2mm thick).

Slicing

In a deep pan or fryer, heat the vegetable oil to 180°C (350°F). Fry the sliced discs in batches until they puff up and turn golden brown. Remove and drain on paper towels.

Deep Frying

In a small bowl, combine the sweet chili sauce, fresh lime juice, and chili flakes. Stir well to combine.

Mixing Sauce Ingredients

Serve the crispy prawn crackers alongside the sweet chili sauce for dipping.

Serving

Prawn (Shrimp) Powder

Tapioca Flour

Water

Vegetable Oil

Sweet Chili Sauce

Fresh Lime Juice

Chili Flakes

Cut the chicken breast into thin strips, about 1 inch wide.

Cut the Chicken

In a bowl, combine coconut milk, soy sauce, lime juice, minced garlic, grated ginger, brown sugar, red curry paste, salt, and black pepper. Whisk until well combined.

Make the Marinade

Add the chicken strips to the marinade, making sure they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Marinate the Chicken

In a saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, and red chili flakes.

Combine Ingredients

Heat the mixture over medium heat, stirring continuously until it becomes smooth and creamy. If the sauce is too thick, add water gradually until the desired consistency is reached.

Cook the Sauce

Taste the sauce and add more chili flakes if desired. Set aside to cool.

Taste and Adjust

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Soak Skewers

Thread the marinated chicken strips onto the soaked skewers, about 4-5 pieces per skewer.

Thread the Chicken

Preheat the Grill

Place the skewers on the grill and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.

Grill the Chicken

Arrange the grilled chicken skewers on a serving platter.

Plate the Skewers

Serve with the peanut sauce on the side for dipping.

Add the Sauce

Garnish with fresh cilantro and lime wedges.

Garnish

Chicken breast

Coconut milk

Brown sugar

Red curry paste

Black pepper

Peanut butter

Red chili flakes

Wooden skewers

Fresh cilantro

Lime wedges

Using a sharp knife, carefully cut the top off each young green coconut to create an opening. Ensure to cut at an angle to make a spout for easy drinking.

Prepare the Coconuts

Invert the coconut over a bowl or a pitcher to collect the coconut water. Allow the water to flow freely until all the liquid is drained. Repeat this step with the second coconut.

Extract the Coconut Water

Pour the collected coconut water into a blender. Add the ice cubes, lime juice, and agave syrup or honey (if using) to the blender.

Mix the Coconut Water

Blend the mixture on high speed until smooth and well combined. This should take about 30 seconds.

Blend the Mixture

Add the fresh mint leaves to the blender and pulse a few times to incorporate them into the coconut water mixture. Do not over-blend, as you want to keep some mint texture.

Add Fresh Mint

Pour the coconut water into glasses and garnish with additional mint leaves if desired. Serve chilled.

Serve and Enjoy

Young green coconuts

Ice cubes

Fresh mint leaves

Agave syrup or honey (optional)

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

In a medium bowl, mix together the ground pork, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Ensure the mixture is well combined and set aside.

Prepare the Filling

After the dough has rested, divide it into small balls (about 1 inch in diameter). Roll each ball into a thin circle (about 3 inches in diameter). Place about 1 tablespoon of filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal tightly.

Assemble the Dumplings

Bring a large pot of water to a boil. Gently add the dumplings to the boiling water (do not overcrowd). Cook for about 5-7 minutes or until the dumplings float to the surface. Remove with a slotted spoon and set aside.

Cook the Dumplings

In a small bowl, combine the soy sauce, rice vinegar, chili oil, and sesame seeds. Stir well to mix all ingredients.

Prepare the Dipping Sauce

All-purpose flour

Ground pork

Green onions, chopped

Rice vinegar

Chili oil

Sesame seeds

Start by rinsing the edamame pods under cold running water to remove any dirt or debris. Drain well.

Prepare the Edamame

In a large pot, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, add the rinsed edamame pods to the pot. Cover and steam for about 5-7 minutes, or until the pods are bright green and tender.

Steam the Edamame

Carefully drain the edamame in a colander, then transfer them to a serving bowl. While they are still hot, sprinkle with 1 teaspoon of sea salt and toss gently to coat.

Drain and Season

Serve the steamed edamame warm as a snack or appetizer. Enjoy by popping the beans out of the pods with your fingers!

Serve

Edamame pods

Sea salt

In a saucepan, bring 2 cups of water to a boil. While waiting for the water to boil, take the fresh lemongrass stalks, trim the ends, and smash them with the back of a knife to release their essential oils. Once the water is boiling, add the smashed lemongrass stalks and reduce the heat to a simmer. Allow it to simmer for about 10 minutes, then remove from heat and let it cool.

Infuse the Lemongrass

In a large mixing bowl, combine 1 cup of sugar and 1 cup of lemon juice. Stir until the sugar is fully dissolved. Once the lemongrass infusion has cooled, strain it to remove the stalks and add the infused water to the sugar and lemon juice mixture. Mix well.

Combine Soda Ingredients

In a large pitcher, combine the soda base with 4 cups of carbonated water. Stir gently to combine, being careful not to lose too much carbonation.

Mix with Carbonated Water

Pour the lemongrass soda into glasses filled with ice. Garnish each glass with a slice of lime and a few mint leaves. Enjoy your refreshing lemongrass soda!

Carbonated water

Lemon juice

Fresh lemongrass stalks

Lime slices

Mint leaves

In a bowl, whisk together soy sauce, coconut milk, brown sugar, minced garlic, grated ginger, lime juice, salt, and black pepper until well combined.

Prepare the Marinade

Cut the chicken breast into bite-sized pieces and place them in the marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor.

Soak wooden skewers in water for at least 30 minutes to prevent burning. After marinating, thread the chicken pieces onto the skewers.

Prepare the Skewers

Preheat the grill to medium-high heat. Grill the chicken skewers for 5-7 minutes on each side or until fully cooked and slightly charred.

In a saucepan, combine peanut butter, soy sauce, lime juice, water, brown sugar, red pepper flakes, and garlic powder. Whisk together over medium heat until smooth.

Mix the Sauce Ingredients

Bring the mixture to a simmer and cook for about 5 minutes, stirring frequently until the sauce thickens slightly.

Simmer the Sauce

Arrange the grilled chicken skewers on a serving platter and drizzle with peanut sauce. Serve warm with additional peanut sauce on the side.