A delicious yet simple Thai soup made with chicken, prawns or seafood, mushrooms, good quality stock and of course Spice Mountain's own Tom Yum spices. I often add bok choy/pak choi and baby corn for added goodness. This blend of spices includes all the essential ones used in Thai cooking eg lemon grass, kaffir lime, galangal amongst others.
Panang Curry, a type of Thai curry, is traditionally cooked with coconut milk until all the liquid is absorbed. Peanuts are a unique ingredient in this curry with the use of a thicker coconut milk or coconut cream. Panang curries are richer, sweeter and creamier than red or green curries. Traditionally it is made with beef but chicken, pork or even vegetables work very well. A favourite of mine is to make a 'soup' version of this curry.
I love a good kedgeree whether it be for breakfast, lunch or even served for dinner. Traditionally it is served at breakfast but it also makes a wonderful lunch or dinner dish. Kedgeree is a smoky fish (usually haddock but other fish like salmon also works well) and spicy rice dish that is warm & comforting and incredibly mouth-watering. It follows a basic recipe made with rice, smoked fish, boiled eggs and spices as the essential ingredients.
