Tom Ka Gai

By Darlene Schmdt

Ingredients:

• 6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
• 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
• 1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
• 4 kaffir limes leaves (fresh or frozen)
• 1 cup shiitake mushrooms, sliced
• 1 thumb-size piece galangal or ginger, grated
• 1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
• 1/2 to 1 can good-quality coconut milk
• 2 Tbsp. lime juice
• 2+ Tbsp. fish sauce
• 1 tsp. brown sugar (optional, according to taste)
• handful fresh coriander leaves
• handful fresh basil leaves
• 3 spring (green) onions, sliced
• optional: other vegetables, like sliced bell pepper or cherry tomatoes
• optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
5. Turn heat down to minimum. Add lime juice and stir.
6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!

Baked cod with butter and lemon

1 lb cod fish fillet
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons lemon juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika


1
If fish fillets are large, cut into serving pieces.
2
Mix butter and lemon juice.
3
In another bowl, mix flour, salt and white pepper.
4
Dip fish into butter mixture; coat fish with flour mixture.
5
Place fish in ungreased square baking dish, 8x8x2 inches.
6
Pour remaining butter mixture over fish; sprinkle with paprika.
7
Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Read more: <a href="http://www.food.com/recipe/lemon-baked-cod-135272?oc=linkback">http://www.food.com/recipe/lemon-baked-cod-135272?oc=linkback</a>

Tomato and cucumber salad

• From allrecipes.com, altered

2 cups cherry tomatoes, halved

2 cup cucmbers, diced

1/2 red onion, diced

1/2 c cilantro, chopped

1/2 c basil, chopped

2 Tb garlic, chopped

2 Tb white wine vinegar

salt & pepper to taste

In a bowl, mix together all ingredients. Serve chilled.