Silom Thai Chef for a Day
While exploring the exciting streets of Bangkok, my curiosity led me to a quaint, local cooking school. Intrigued by the scent of the true Thai cuisine, I knew I had to experience this cultural episode!
The class started in the neighboring local market which exposed us to the simple culture of the day to day life in Bangkok. Thereafter, we headed to our “classroom” with a class of 8 and were taught how to create numerous Thai dishes. I never knew I could make my very own Tom Yum and even plate it so presentably! Captivated with the unusual yet enriching world of curries and spices, the class truly unleashed the inner chef in me. So here’s how you do it.
STEP 01: PREPARE
STEP 02: COOK
STEP 03: PRESENT
Step 01: Gather all ingredients
1/2 cup medium sized prawns, peeled and deveined (veg: t.v.p or mushroom)
1 straw mushrooms or any type of mushrooms trim the best off and cut into quarters
1 lemongrass, cut into pieces
3 kaffir lime leaves, torn in half
10 sliced galangal ginger
1/2 tablespoon fish sauce
1/4 tablespoon lime juice or lemon juice
1 cup water or chicken stock
1 tablespoon fresh coriander leaves, chopped
1 tablespoon green onions, chopped
1/2 tablespoon Thai chilies paste (nam prik pow, roasted thai chilies paste)
2 tablespoons coconut milk or fresh milk
3 bird’s eye chilies and a lot for you who like it hot
Step 02: Start cooking
1. Put the lemongrass, galangal ginger, kaffir lime leaves, mushrooms, chilies and tomato into water and bring to boil. Cook until tender.
2. Add the prawns and cook until tender
3. Add coconut milk, lime juice, fish sauce and Thai chilies paste
4. Serve hot and garnish with fresh coriander and green onions.
Step 03: Inhale, indulge and invigorate!
#DestinationUnlocked by Le Méridien Experience Specialist at Le Méridien Bangkok. See me next time on your next visit with us and allow me to assist in discovering Bangkok.
Connect with me at LeMeridienBangkokExperience@lemeridien.com