Cuisine: Thai

These recipes are for a class I am teaching tomorrow - its a quick lunchtime class for 24. It's going to be delicious and I will make extras so I have leftovers for a day or two! This was our Day 9 feature in our 12 Days of Recipes in 2011 - it's been a favourite of mine for a long time.  -Angie.

Thai Pumpkin Soup

By Angie Quaale

October 7, 2014

Ingredients:

• 1 tablespoon Well Seasoned Olive Oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 2 tablespoons
• Thai red curry paste
• 2 ½ cups chicken stock
• 4 cups peeled and diced pumpkin
• 1 can unsweetened coconut milk
• 1 bunch fresh basil leaves
• 1 bunch fresh cilantro
• ¼ cup toasted pumpkin seeds
• salt & cracked black pepper to taste

Instructions:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, curry paste in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil.
• Cook until pumpkin softens. With an immersion blender, or in a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with fresh basil, cilantro leaves & toasted pumpkin seeds as garnish.

On Wednesday, August 26th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for her Pad Thai with Chicken or Shrimp.

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

This recipe serves 4 people & it should take you about 20 minutes to prepare. Serve with fresh fruit and a ginger ale for a great dinner .

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• A cutting board with a wet towel under it
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• 1 bowl for your noodles
• 1 larger frying pan
• 1 Tongs
• 1 wooden spoon
• 1 Whisk
• 2 tasting forks
• Bowls to put all your ingredients in
• 4 dinner plates

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Pad Thai with Chicken or Shrimp

Ingredients:

• 1/2 lb (220 g) dried wide rice noodles
• For Sauce:
• 8 tbsp. (75 ml) tamarind paste
• 4 tbsp. (30 ml) fish sauce
• 2 tbsp. (15 ml) fresh lime juice
• 6 tbsp. (45 ml) finely grated palm sugar or brown sugar, more to taste
• 2 tbsp. (30 ml) Ketchup
• ½ cup chicken broth
• Optional Chili sauce to taste, garlic chili great
• For Chicken or Shrimp:
• 1/4 cup (60 ml) vegetable oil
• 1 cup chopped chicken or 8 large shrimp (10/12 count), peeled and deveined
• ½ cup sliced onions
• 2 tsp (10 ml) chopped garlic
• 2 large eggs
• 1 cup (250 ml) fresh bean sprouts
• 4 tbsp. (60 ml) garlic chives, cut into 1-inch or green onion (2.5 cm) lengths
• 8 oz. (110 g) medium-firm tofu (about 1/2 cup/125 ml), cut into small pieces
• Garnish:
• Bean sprouts
• Fresh sprigs of cilantro
• Lime wedges
• 1/4 cup roasted nuts, finely chopped

1. Soak noodles in warm water until soft and pliable, then drain
2. In a bowl, mix together the tamarind paste, fish sauce, lime juice, palm sugar, ketchup & broth.
3. This is your sauce.
4. In oil, fry chicken or prawns until no longer pink
5. Then add onions until tender, then add in garlic, crack in egg and stir to mix, add in bean sprouts, green onions and tofu.
6. Add in sauce and cook 2 minutes, then garnish with Bean sprouts, cilantro, lime wedges and nuts

Prep Time: 20 Minutes

Cook time: 20 Minutes

Get inspired before taking one of our upcoming Thai classes!

Thai Style Fish Cakes

Quick to make, easy to eat.

Ingredients:

• 1 lb boneless White Fish fillets
• 3 Green Onions, chopped
• ¼ cup Cilantro
• 1 Lime, zest and juice
• 2 cloves Garlic, chopped
• 2 tsp Sambal Oelek or Chili Sauce*
• 2 tsp fresh Ginger chopped
• 2 tsp Fish Sauce*
• 1 large Egg, beaten
• ¼ cup Cornstarch
• 3 tbsp Vegetable Oil
• *Available from Well Seasoned

Instructions:

1. Place all ingredients in food processor. Pulse to coarse mix (not paste). Cover and refrigerate 1 hour. Line tray with parchment paper and dust hands with cornstarch. Shape 1/4 cup mixture into balls, then press them into patties and set on tray.
2. Heat oil in skillet, on medium. Coat patties with more cornstarch and fry until golden and cooked through.
3. Garnish with lime wedges.
4. Serve with sweet chili sauce.

Prep Time: 15 Minutes + 1 Hour Refrigeration

Cook time: 30 Min

We've been on a bit of a homemade soup and a squash kick lately! We also recommend you try our Candied Butternut Squash recipe!

Silky Thai Coconut Squash Soup

This recipe is delicious - so easy, so satisfying and a great way to use up a squash you've maybe had hanging around for a while! 

Ingredients (slaw):

• 3 whole shallots
• 1 ½ lbs. butternut squash, peeled and trimmed
• 2 cups canned coconut milk
• 2 cups chicken stock*
• 1 cup loosely packed cilantro leaves
• sea salt*
• 2 Tbsp. fish sauce
• black pepper to taste
• *Available from Well Seasoned

Instructions:

1. Peel and chop the shallots and set aside. Peel and cut the squash into 1” chunks.
2. In a stock pot, gently sauté the shallots in the oil just until translucent. Add the squash and stir to combine. Add the coconut milk & broth and simmer over medium heat until squash is tender, about 15 minutes. Stir in the fish sauce and cook for another 3 minutes. Taste for salt and add a little more fish sauce if you like. Season with salt and pepper to taste.
3. Carefully transfer the hot soup to a blender, add the cilantro and puree in small batches until silky smooth.
4. The soup can be served immediately, but has even more flavour if left to stand for an hour. Re-heat just before serving. And, this soup freezes really well.