Authentic Thailand Recipes

January 8, 2024
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Coconut Chicken Soup

Soup Ingredients (serves 4)

  • 1 Tbsp olive oil
  • 4 scallions
  • 2 cloves garlic
  • 4 oz. green curry paste
  • 1 2/3 cups coconut milk (canned)
  • 6 cups chicken stock
  • 1 rotisserie chicken, fully cooked
  • 2 zucchinis
  • ¼ bunch of kale
  • Salt & pepper to taste
  • 12 oz. thai rice noodles (dried)
  • ¼ bunch of fresh cilantro
  • 1 lime

Soup Instructions

  1. Prepare ingredients:
    • Finely slice scallions.
    • Finely dice garlic.
    • Spiral cut or slice zucchinis into thin noodles.
    • Strip kale leaves from ribs and shred.
    • Pull meat from rotisserie chicken and shred or dice. Discard skin and bones.
    • Roughly chop cilantro.
    • Cut lime into wedges.
  2. Heat oil in large saucepan over medium heat. Add scallion and cook until soft. Then add garlic and cook for another minute.
  3. Stir in curry paste and add coconut milk and stock, bringing it to a boil
  4. Add chicken, zucchini noodles, kale and rice noodles and cook for 2 minutes.
  5. Add salt and seasoning to taste.
  6. Top with cilantro and serve with a wedge of lime to squeeze on top.



Mango Sticky Rice

Sticky Rice Ingredients

  • 2 cups water
  • 1 ½ cups uncooked short-grain white rice
  • 2 cups coconut milk, divided
  • 1 cup + 1 Tbsp white sugar, divided
  • ¾ teaspoon salt, divided
  • 1 tablespoon white sugar
  • 1 tablespoon tapioca starch
  • 3 mangos
  • 1 tablespoon toasted sesame seeds

Sticky Rice Instructions

  1. Prepare rice:
    • Combine water and rice in a saucepan.
    • Bring to a boil, cover, and reduce heat to low.
    • Simmer 15 to 20 minutes, until water is absorbed.
  2. While the rice cooks:
    • Combine 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan.
    • Bring to a boil over medium heat
    • Remove from the heat and set aside.
  3. Stir cooked rice into coconut milk mixture, then cover and allow to cool for 1 hour.
  4. Make the sauce:
    • Combine 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan
    • Bring to a boil.
    • Heat until thickened.
  5. Peel and slice mangoes.
  6. Plate your dessert:
    • Place a scoop of coconut rice on each serving dish and arrange mangos on top.
    • Pour sauce over mangos and rice.
    • Sprinkle with sesame seeds.