It is simple, it is light, it is a complete meal, it is delicious, the mixture of flavours and aroma is simply phenomenal.

Ingredients

Soup Stock
2 kg pork bones
2 pcs medium sized radish, cut into chunks
2 large onions
2 litres water
fish sauce
white pepper
Others
400g rice noodles
300g minced pork
12 pcs squid balls, cut in half
1 packet kailan
3 cups bean sprouts
crispy fried garlic
Instructions
In a pot add pork bones and enough water to cover bones. Bring it to a boil then turn heat off. Drain to remove scum and rinse bones in cold water.
Add bones back to the pot together with the rest of the ingredients except the fish sauce and white pepper. Bring to a boil and simmer for 2 hours. Turn heat off then drain using a fine sieve reserving liquid.
Place liquid in a separate pot then bring it to a boil, add the minced meat and fish balls and simmer for 30 more minutes in medium heat. Liquid at this stage should be reduced from the initial 2 litres to 1 litre. Season with fish sauce and white pepper.
Cook noodles according to packet instructions.
Blanch kailan in boiling water.
Place noodles in a bowl, add the kailan then pour hot broth over the noodles with some minced meat and fish balls.
Top with fresh bean sprouts and crispy fried garlic then serve while hot.

Ingredients for 2-3 people:
Oil
4 cloves of garlic
1 onion
3 fresh chillies (optional)
1-2 heaped tbls Red Thai curry paste – depending on how hot you want the curry
150ml chicken stock
200ml coconut milk
2tbls fish sauce
3tbls lime juice
1tbls brown sugar
200g chicken, chopped into pieces
50g water chestnuts, sliced
Your choice of vegetables, for this recipe I used carrot and potato but Red Thai curry is great with fresh red pepper and mange tout or sugar snap peas. (optional)
Handful of Coriander, with some to serve

How to Make Gaang Phet Gai:
Heat the oil in a pan and cook the onion, garlic and chilli, if using, until the garlic becomes fragrant.
Add in 1-2 tbls red Thai curry paste and cook for a further 30 secs
Add the chicken pieces with a dash of water and cook until chicken is sealed.
Add the potato and carrot with the chicken stock and cook for 15 minutes, until vegetables are tender. (if you are using softer vegetables, ie. Red pepper, do not add these in until later)
Add the fish sauce, lime juice and sugar. Stir well then add the coconut milk (along with any other vegetables you are using, pepper/mange tout)
Simmer for 10 mins.
Add the water chestnuts into the dish in the last few minutes of cooking.
Taste and season if necessary
Lastly add in the coriander, reserving some to sprinkle on top of the curry, take off the heat.

Garnish the red Thai curry with coriander and serve with rice.

Ingredients:
* 1/4 cup green curry paste
* 350 grams chicken breast or thigh, cut in bite-size pieces
* 1 1/4 cups coconut milk
* 1/4 cup thai basil leaves
* 2 eggplants, cut into small pieces.
* 1/2 cup chicken stock
* 2 teaspoons palm sugar
* 3 tablespoons fish sauce
* 2 red chilies, sliced diagonally
* 4 kaffir lime leaves

Preparations:
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fish ( Tom Yum Taleh) or chicken ( Tom Yum Gai).

Ingredients
4 cups of water
2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver of chef’s knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root (smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 tbsp. tamarind paste, with or without seeds
1 tbsp. fish sauce, Golden Boy preferred
3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4 inch slices
2 tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed
2 sprigs fresh cilantro 

 Preparation

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve.

Ingredients:
4 cups of Chicken (Thigh, Breast or any part depends on your liking)
2-3 cups of Coconut milk
3-4 cups of Chicken Stock

½ cup of Galangal, thinly sliced
½ cup of Lemon Grass, roughly sliced
½ cup of Red Shallot, peeled and halved
2-3 of Kaffir Lime Leaves, roughly shredded
½ cup of Coriander Leaves, roughly cut

2-4 of Red & Green Chilies, crushed or chopped (or as much as your liking)
4 Tablespoons of Lime Juice
4 Tablespoons of Fish Sauce

Preparation
• Heat a large saucepan over medium-heat
• Add coconut milk, bring to the boil
• Add lemon grass, galangal, kaffir lime leaves & red shallot , wait till aromatic
• Add chicken, wait till the chicken is cooked through
• Add chicken stock, wait till becoming boiled
• Turn off the heat
• Add chilies, fish sauce & lime juice to your taste
• Remove into a serving bowl
• Sprinkle with coriander leaves
• Serve with steamed whole-grain rice
• Add coconut milk, bring to the boil