THE EVERYTHING® THAI COOKBOOK (14 page)

8 cups beef broth

1 whole star anise, crushed

1 (2–inch) cinnamon stick

2 (¼–inch) pieces peeled gingerroot

8 ounces rice noodles, soaked in hot water for 10 minutes, strained and rinsed in cold water

1 stalk lemongrass, tough outer leaves removed, inner core crushed and minced

¾ cup leftover beef roast, chopped or shredded

¼ cup fish sauce

1 tablespoon prepared chiligarlic sauce

2½ tablespoons lime juice

3–4 teaspoons (or to taste) salt

Freshly ground black pepper to taste

1. In a medium-sized saucepan, simmer the beef broth, star anise, cinnamon stick, and ginger over low heat for 30 to 40 minutes.
   
2. Strain the stock and return to the saucepan.
   
3. Add the noodles, lemongrass, shredded beef, fish sauce, chili sauce, and garlic. Bring the soup to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the lime juice, salt, and pepper.
   

8 cups low-sodium vegetable broth

1 teaspoon (or to taste) crushed red peppers

4–6 stalks lemongrass, bruised

4 tablespoons soy sauce

Juice of ½ lime or to taste

1 can straw mushrooms, drained

1 cup snow peas, trimmed

½ cup coarsely shredded carrots

½ cup sliced celery

1 red serrano chili, seeded and thinly sliced

1. Bring the broth to a simmer in a large saucepan. Add the crushed red peppers, lemongrass, soy sauce, and lime juice. Simmer for 10 minutes.
   
2. Add the remaining ingredients. Continue to simmer until the vegetables are just done, about 2 to 3 minutes. Remove the lemongrass stalks before serving.
   

Vegetarian Thai Food

If you're a vegetarian, or just trying to cut back on your meat consumption, then Thai food is for you! Most Thai dishes start with rice or noodles with vegetables — meat and sauce are placed on top. Meat is rarely the main focus of the meal, and the flavors of the dish mostly come from the spices and vegetables. Generally, you can substitute tofu in any recipe that includes meat.

2 large mangoes, peeled, pitted, and chopped

1½ cups chilled chicken or vegetable broth

1 cup plain yogurt

1 teaspoon sugar (optional)

1 tablespoon dry sherry

Salt and white pepper to taste

Place all of the ingredients in a blender or food processor and process until smooth. Adjust seasonings. This soup may be served immediately or refrigerated until needed. If you do refrigerate the soup, let it sit at room temperature for 10 minutes or so before serving to take some of the chill off.

Salads

For the dressing:

¼ cup basil leaves

2 tablespoons chopped serrano chilies

2 cloves garlic

2 tablespoons brown sugar

2 tablespoons fish sauce

¼ teaspoon black pepper

¼ cup lemon juice

For the salad:

1 pound beef steak

Salt and pepper to taste

1 stalk lemongrass, outer leaves removed and discarded, inner stalk finely sliced

1 small red onion, finely sliced

1 small cucumber, finely sliced

1 tomato, finely sliced

½ cup mint leaves

Bibb or romaine lettuce leaves

1. Combine all of the dressing ingredients in a blender and process until well incorporated; set aside.
   
2. Season the steak with salt and pepper. Over a hot fire, grill to medium-rare (or to your liking). Transfer the steak to a platter, cover with foil, and let rest for 5 to 10 minutes before carving.
   
3. Slice the beef across the grain into thin slices.
   
4. Place the beef slices, any juices from the platter, and the remaining salad ingredients, except the lettuce, in a large mixing bowl. Add the dressing and toss to coat.
   
5. To serve, place lettuce leaves on individual plates and mound the beef mixture on top of the lettuce.
   

For the dressing:

½ cup rice vinegar

½ cup fish sauce

¼ cup sesame oil

¼ cup hot chili oil

¼ cup lime juice

For the salad:

2 cups long-grained rice (preferably Jasmine)

4–6 green onions, trimmed and thinly sliced

2 carrots, peeled and diced

1 sweet red pepper, seeded and diced

1 serrano chili pepper, seeded and minced

¼–½ cup chopped mint

¼–½ cup chopped cilantro

1 pound cooked shrimp

cup chopped unsalted peanuts

Lime wedges

1. Whisk together all of the dressing ingredients; set aside.
   
2. Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.
   
3. Pour approximately
   of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
   
4. Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
   
5. To serve, place on individual plates and garnish with peanuts and lime wedges.
   

Vinegar Distinctions

Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.