Ga Pao Rice (Thai Style Basil and Chicken rice)

Ingredients (Serve 2 people) :

1/2 lb ground chicken

1 dozen basil leaves

1 red paprika 

1/2 onion

1 clove minced garlic

1 tbsp nam pla sauce (Thai fish sauce)

1 tbsp oyster sauce

1 tbsp sugar

1/2 tbsp soy sauce

2 eggs

vegetable oil 

steamed rice for 2 portions

 Direction : 

1. In a pan, heat one spoon of vegetable oil and minced garlic until garlic become smell.
2. Add ground chicken and stir fry well until color turned to white.
3. Add nan pla sauce, sugar, oyster souce, and soy souce to the chicken and mix well.
4. Add thickly sliced red pepper and onion, and keep stir fry.
5. After vegetable is cooked, add basil and stir fry.
6. In another pan, heat vegetable oil and cook sunny-side up egg. 
7. Serve chicken and egg on top of steamed rice.

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Tom Yum Goong (Hot and sour soup with shrimp)

Ingredients (Serve 2-3 people) :

-Clear broth or water 3 cups

-Shelled prawns, 10-12 raw

-Lemongrass, 2-3 stalks cut in pieces

-Kaffir lime leaves, 3-4 whole leaves

-Galangal root, rough cut in 4-5 pieces

-Straw mushrooms, 6-8 cut halved

-Small chilies, 2-3 whole or pounded

-Fish sauce 4 tablespoons

-Lime juice 4 tablespoons

Optional ingredients:

-Coconut milk 1 cup

-Cherry tomatoes, 3-4 halved

-Holy basil, 4-5 leaves

-Thai chili paste (Nam-prik-proain Thai) 1-2 tablespoons

Directions:

1.Boil broth or water with all cut lemongrass, whole kaffirleave, cut galangal roots and pounded chilliesby medium-high heat.

2.Once the water is boiling, add prawns, halved mushroom, cherry tomatoes (optional). Until shrimps turn orange (cooked through).

3.Turn off the heat, add fish sauce and lime juice.+IF you want to add coconut milk (optional), add it in step 2 boil altogether.

+IF you want to holy basil leaves, add leaves when served in a bowl to preserve its spicy taste and aroma scent.

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