recipe has been published with the permission
of the Blue Elephant Cooking
School in Bangkok, Thailand. This is an
example of the type of dish you can learn to cook
at the School.
in the heart of Bangkok, the Blue Elephant Cooking
School is housed in a dazzling century old mansion
where you can discover and experience the culinary
wonders of Royal Thai Cuisine.
Blue Elephant Cooking School has fully equipped
facilities offering you the chance to put your
hand to practicing Thai Cuisine. A typical day
commences with a visit to the morning market.
Accompanied by your instructor, you will learn
to select and buy Thai ingredients for your personal
cooking lesson. Classes are followed by a meal
in the delightful Blue Elephant restaurant where
you sample your own cooking as well as additional
basis of this soup, a gentle combination of chicken,
coconut milk and lemongrass, is given heat and
intensity with green chillies and flavourings.
This is a soup to be eaten Thai-style, served
with the rest of the meal so that you can punctuate
your enjoyment of other dishes with an occasional
/ 14 fl oz / 1 1/2 cups chicken stock
400ml / 14 fl oz / 1 1/2 cups coconut milk
40g / 1 1/2oz galangal, finely sliced
1 stem lemongrass, finely sliced
4 kaffir lime leaves, crushed
200g / 7 oz boneless chicken breast with skin
removed, cut into thin slices
80g / 3oz mushrooms, quartered
5 green chillies, crushed
4 tbsp fish sauce
4 tbsp tamarind juice
2 tbsp lemon juice
sprinkling of fresh coriander leaves
1 tbsp oil of Namp Prik Phao
the stock in a saucepan and add the coconut
milk. Bring to the boil over a medium heat and
add the galangal, lemongrass and kaffir lime
for 2 minutes, then add the chicken, mushrooms
and crushed chillies. Simmer for 1 minute.
the fish sauce, tamarind and lemon juices. Bring
back to the boil and stir in the coriander before
removing from the heat. Transfer to soup bowls
and float the oil of Nam Prik Phao on the surface.
make a vegetarian version of the above soup:
Kha Yod Phaeng - Vegetarian Tofu Soup
25g / 1 oz deep-fried tofu instead of chicken
and omit the chicken stock. Add 3 1/2 tbsp light
soya sauce and omit the fish sauce.
Blue Elephant Cooking School