fresh ginger thinly sliced and chopped
a lemon juiced
fresh red chili pepper sliced thin (optional)
handful of chopped scallion (optional)
1. In a large heavy bottom pan add the chicken stock, shallot, ginger, sugar, carrot and bring to a simmering boil.
2. On a cutting board smash the 2 garlic cloves add sea salt and smash the garlic and salt together with the blade of your knife, the flat part of the knife. Continue the process until you have a chunky paste. Add the garlic paste to the chicken stock.
3. Add the red curry and the mushrooms.
4. Add the Pad Thai noodles and cook for 3 minutes. Add the shrimps and the bok choy and cook until the noodles are cooked.
5. Serve in a bowl, garnish with red chili peppers slices, scallions and sprinkle lemon juice over it.
Serve garnished with cilantro. We are back in Thailand. This soup is so delicious and especially on a day like today as here in NY we had a major snowstorm and there is over a foot of snow on the ground
Ladle into serving dishes and garnish with fresh cilantro. However, with the arrival of a few new modern supermarkets, we are now able to find ethnic food ingredients that are not available in the local market
Food & Passion... The Diary of a Food Enthusiast
It’s made entirely of vegetableswith the rice replaced by the always sneaky cauliflower. I love ordering my superfoods (like dried blueberries and hemp seeds) from Amazon and I don’t know where I would be without my gigantic soup pot
She helped the students dish out everything from soup to salad to noodles to dessert. In this case the Chef, Saipin Chutima, who owns a well known Thai restaurant in Las Vegas, flew in to work with the students
If soup thickens up too much after storing in the fridge just thin with a little more broth. I was also lucky enough to squeeze in a cooking class with the talented, fun and sassy Chef Toya Boudy at The New Orleans School of Cooking in The French Quarter