Set Menu C Recipe

In a large pot bring the water or seafood stock to a gentle boil.

Add bruised lemongrass, sliced galangal, torn kaffir lime leaves and halved shallots. Simmer gently for 8–10 minutes to infuse flavors.

Add mushrooms and crushed chilies and simmer for 2–3 minutes until mushrooms are tender.

Add the tiger prawns and cook for 2–3 minutes until prawns turn pink and are just cooked through.

If making Tom Yum Nam Khon (creamy), stir in the optional coconut or evaporated milk now and heat through—do not boil vigorously.

Season with fish sauce, palm sugar and then remove from heat. Stir in fresh lime juice to taste (about 3 tbs). Taste and adjust seasoning—balance sour (lime), salty (fish sauce), spicy (chilies) and sweet (palm sugar).

Ladle into bowls, garnish with cilantro leaves and additional torn kaffir lime leaf if desired. Serve immediately.

Pat sea bass fillets dry with paper towel. Season skin and flesh lightly with salt and white pepper.

Dust skin side lightly with cornstarch and shake off excess.

Heat vegetable oil in a large non-stick skillet over medium-high heat until hot but not smoking.

Place fillets skin-side down and press gently with a spatula for 20–30 seconds to keep skin flat. Fry skin-side down for 4–6 minutes until skin is golden and crisp. Turn over and cook flesh-side for 1–2 minutes until just cooked. Remove to a warm plate and keep warm.

For the sauce: in a small pan, warm 1 tbs oil, add minced garlic, sliced chilli and red onion and sauté briefly until aromatic (30–40 seconds). Add sweet chilli sauce, fish sauce and lime juice; heat to combine and adjust seasoning.

Spoon chilli sauce over each fillet, scatter fresh sweet basil leaves on top (the residual heat will wilt them), and serve immediately.

Heat 1 tbs vegetable oil in a heavy saucepan over medium heat. Add red curry paste and fry for 1–2 minutes until fragrant.

Add half the coconut milk (200 ml) and stir to dissolve the paste. Bring to a gentle simmer and cook 3–4 minutes to release aromas.

Add the beef slices and stir to coat. Simmer gently for 10–15 minutes until beef is tender; add more coconut milk as needed to reach a smooth saucy consistency.

Stir in fish sauce and palm sugar; add bamboo shoots if using and simmer 2–3 minutes to heat through.

Tear in kaffir lime leaves and add Thai basil, stir once and remove from heat. Taste and adjust seasoning—should be mildly sweet, salty and aromatic.

Serve hot with steamed jasmine rice.

Mix the sauce: combine light soy sauce, rice vinegar, ketchup, brown sugar in a small bowl. In a separate small cup, dissolve cornstarch in 2 tbs water to make a slurry.

Heat 1 tbs vegetable oil in a large wok or skillet over high heat. Add chicken slices and stir-fry until just cooked through, about 3–4 minutes. Remove and keep warm.

Add remaining 1 tbs oil to the pan. Add minced garlic and stir-fry briefly until aromatic (10–15 seconds). Add carrots, baby corn, red bell pepper and onion and stir-fry 2–3 minutes until vegetables are tender-crisp.

Return chicken to the wok, pour in the prepared sauce and toss to combine. Add cornstarch slurry and cook 1–2 minutes until sauce thickens and coats the chicken and vegetables.

Adjust seasoning if needed and serve immediately.

Prepare the tamarind sauce by mixing tamarind paste, palm sugar and fish sauce in a bowl until sugar dissolves. Taste and adjust—should be sweet, sour and salty in balance.

Heat vegetable oil in a large wok over medium-high heat. Add minced garlic and sliced shallots and sauté until fragrant but not browned (30–40 seconds).

Add prawns and stir-fry until they begin to turn pink, about 1–2 minutes.

Add the softened rice noodles and pour over tamarind sauce. Toss quickly to combine, allowing noodles to absorb the sauce—if noodles are dry add 1–2 tbs water.

Push noodles to one side of the wok, crack in eggs and scramble gently. When nearly set, mix eggs through the noodles.

Add bean sprouts and spring onion, toss briefly just to wilt shoots (30 seconds). Remove from heat.

Serve garnished with crushed roasted peanuts and lime wedges alongside.

Rinse jasmine rice under cold water until water runs mostly clear to remove excess starch.

Combine rinsed rice and measured water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce to a low simmer, cover and cook for 12–15 minutes until water is absorbed.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.

Make batter: in a bowl whisk plain flour, cornstarch, baking powder and salt. Gradually add cold sparkling water and whisk to a thick, smooth batter—adjust water to achieve a coating batter consistency.

Heat vegetable oil in a deep saucepan or fryer to 170–180°C (340–355°F).

Dip each banana half into the batter to coat evenly, then carefully lower into hot oil. Fry in batches 2–3 minutes, turning occasionally, until golden brown and crisp.

Remove fritters with a slotted spoon to paper towel to drain. Dust with icing sugar if using.

Serve 1 banana fritter per person with a scoop of luxury vanilla ice cream. Serve immediately while hot and crisp.