ปู ม้วน ฤดูใบไม้ผลิ (Crab Springroll)

Welcome

June is finally here! Since this month is overly hectic (our wedding is on the 26th) we wanted to share with you one of our favorite simple & light dishes: the infamous spring roll. Almost every weekend in Thailand, we would travel to the local mall to stock up on food and snacks at the grocery store, and before we left, we'd purchase a batch of fresh spring rolls. They always, always hit the spot, and we are extremely excited to share them with you!

Cost and Ingredients:

 

Total Cost: Under $12 (Spring roll "skins" are the most expensive part)

Serving Size: Depends on # of spring rolls you would like to make!

Ingredients (Main Dish):

  • Spring roll "skins"
  • Romane lettuce - Shredded
  • Carrot - Cut into thin 3" long strips
  • Cucumber - Cut into thin 3" long strips
  • Cilantro - Chopped

Ingredients (Dipping Sauce):

  • Ginger - 1/4 tsp
  • Oyster Sauce - 1/2 tbsp
  • Soy Sauce - 1 tbsp

Step 1 - Prep the veggies!

Before prepping the spring roll "skins", make sure that you carefully prep all of the veggies listed above to make cooking as easy as possible.

Step 2 - Wrap it up

Soak the "skins" in cool water until limp. Take the "skins" out of the water and lay it on a flat surface. Add the ingredients to the middle of the "skin", fold over each end and then roll up spring roll in the same way you would wrap a burrito. Wet the seam just a little and then press to close the spring roll.

Step 3 - Get saucey

Combine all of the sauce ingredients and enjoy! Simple, right?

Congrats! You have completed another lesson in our Thai cooking class! Questions, concerns or complaints? Reach out to us at kyle@kaojaicoffee.com.

Kyle Ducharme

I'm passionate about making a difference in the lives of those around me regardless of where I am in the world. Whether I am on the busy streets of Boston, building homes in Central Appalachia, or harvesting coffee abroad, I'm always looking for innovative ways to improve our lives and connect with those around us.

ข้าวผัด - Khao Phat Gai (Fried Rice W/ Chicken)

Welcome

Happy May! This month we have a little bit of a time crunch so we decided to whip out the simplest Thai dish of them all - fried rice! Fried rice was the safest bet for us to order in Thailand. Most of the time this dish followed an adventurous night that left us hungry...because we couldn't finish the dish. We also learned that Fried Rice is kind of the "fruit cake" of thai dishes...they will add anything and everything they've got that's about to go bad. The list of ingredients are the most common we saw, but feel free to spice it up and add something you love that is not listed! (Meg's favorite, which we forgot at the store, is pineapple!)

Cost and Ingredients:

Total Cost: Under $15 (If you have staple ingredients such as fish sauce and oyster sauce)

Serving Size: 4ish Kyle and Meg servings (little larger than usual) 

Ingredients (Main Dish): 

  • Coconut oil (we have been listening to some nutrition podcasts and we recommend this because it was recommended it us!)
  • 4 (cups) of cold rice (Jasmine is the best, and it should be cold for stir frying)
  • Cloves of minced garlic to taste (we love it, and it keeps mosquitos away so lots for us!)
  • 2 boneless chicken breasts - you can substitute pork or shrimp
  • 2 eggs
  • 4 green onions
  • 2 (tbsp) palm sugar, or table sugar
  • 3 (tbsp) Thai fish sauce (sometimes we will omit this because Kyle doesn't like it)
  • 1 (tbsp) oyster sauce
  • LOTS of cilantro 
  • 3/4 cup frozen peas (getting into the "anything you want" section of the recipe)
  • 1 cucumber 
  • 2 limes
  • 1 jalapeno (if you like spice)*
  • 1/4 yellow onion* 

*Kyle and Meg's additions to the recipe 

Step 1 - Cook the rice

Get the rice cooking so that it can cool before it's added to the stir fry. 

Step 2 - Prep the veggies & chicken

Before firing up the stove and starting to cook, make sure that you carefully prep all of the veggies listed above to make cooking as easy as possible. To complete this, make sure you:

  • Mince your garlic
  • Chop up the cilantro
  • Cut up chicken into small pieces

Step 3 - Fire it Up and add Garlic

Add some oil (we chose coconut) to a skillet and fire up the stove to medium high. Once the pan is hot add the garlic. Cook until the garlic browns and smells delicious. *We decided to add jalapeños and onion at this point too for some flavor and a little kick! 

Step 4 - Add Chicken to Pan

You got it! Cook for about a minute. 

Step 4- Add Eggs - Thai Style 

This works a little better in a Wok than a pan, but push the garlic (jalapenos, onion) and chicken to the side to make a space in the middle of the pan for the eggs. Crack the eggs and scramble them for about a minute. 

Step 5 - Add Other Ingredients

Add green onion and peas incorporating all ingredients for about a minute. Finally add the rice and turn in all ingredients for a few minutes. 

Step 6 - Add Final Ingredients

Lightly add sugar, fish sauce and oyster sauce into the mix. Stir fry all ingredients for an additional few minutes until all sauces are absorbed deliciously into the rice. 

Remove the pan/wok from the stove and serve on large plates for you and your guests! Garnish with cucumber, carrots, and anything else that may look nice from your fridge. And, don't forget the cilantro (like we did!)! 

Congrats! You have completed another lesson in our Thai cooking class! Questions, concerns or complaints? Reach out to us at kyle@kaojaicoffee.com.

Kyle Ducharme

I'm passionate about making a difference in the lives of those around me regardless of where I am in the world. Whether I am on the busy streets of Boston, building homes in Central Appalachia, or harvesting coffee abroad, I'm always looking for innovative ways to improve our lives and connect with those around us.

Gwaytio Nuea Nam (Beef Noodle Soup)

 
 

Welcome

I admit it - pretty much every Thai dish we've introduced here we've said that it's our favorite, but let me tell you...this dish was BY FAR our favorite in Thailand. Light, healthy & absolutely delicious. Get ready to have this authentic Thai soup rock your world and tastebuds. Get ready, set....COOK!

Cost & Ingredients

Total Cost: Under $25 (If you don't have any of the ingredients)

Serving Size: 6-8 servings

Ingredients (Main Dish): 

  • (2 tbsp) coconut oil or peanut oil
  • (5) garlic cloves - minced
  • (1/2 pound) steak sliced into thin strips
  • (2) stalks of celery sliced into long inch thin pieces
  • (2) scallions thinly sliced
  • (48 ounces) light beef stock
  • Ground pepper to taste
  • (1/2 tsp) cinnamon
  • (4 tbsp) fish sauce
  • (2 tbsp) fresh cilantro
  • (12 ounces) thin rice noodles
  • (2 tbsp) white vinegar
  • (1 tbsp) red peper flakes- optional
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Step 1 - Prep the veggies & beef

Before firing up the stove and starting to cook, make sure that you carefully prep all of the veggies listed above to make cooking as easy as possible. To complete this, make sure you:

  • Mince your garlic
  • Thinly slice the celery
  • Chop up the cilantro
  • Cut up beef in thin slices

Step 2 - Fire it Up

Add some oil (either peanut or coconut...we chose coconut) to a skillet and fire up the stove. Add the thinly sliced beef and cook until medium rare. Drain out the juice into a large soup pot leaving the beef in the skillet. Turn off the burner for the skillet and turn on the burner for the pot.

Step 3 - Stir it Up

Once the beef juice is warm in the soup pot, add in the garlic and fry until golden. Quickly add the ground beef, celery and scallions. Continue cooking until the beef is browned.

Step 4- Get Soupy

After the beef has browned, add the beef stock, black pepper, cinnamon and fish sauce to the soup pot. Bring this delicious concoction to a boil.

Step 5 - Noodle Time

Add the rice noodles and bring the soup back to a boil. Continue stirring the soup until the noodles are cooked approximately 2-3 minutes after added to the soup pot.

Step 6 - Finishing Touches

Remove the pot from the heat and serve soup into bowls. Top with beef strips, garnish with cilantro and ENJOY! 

Even though this is a very simple dish, we hope that you enjoy it as much as we did during our time in Thailand! Questions, concerns or complaints? Reach out to us at kyle@kaojaicoffee.com.

Kyle Ducharme

I'm passionate about making a difference in the lives of those around me regardless of where I am in the world. Whether I am on the busy streets of Boston, building homes in Central Appalachia, or harvesting coffee abroad, I'm always looking for innovative ways to improve our lives and connect with those around us.

แกงเผ็ด - Kaeng Phed (Red Curry)

Kao Jai Coffee

Welcome

One of the most classic, well-known Thai dishes are the many different colored curries. Today, we want to focus on Red Curry, which was (and still is), a favorite of ours. So, gather your ingredients, sharpen those knives & get ready for a delicious culinary adventure to Thailand.

Cost & Ingredients

Total Cost: Under $20 (If you don't have any of the ingredients)

Serving Size: 4-5 servings

Ingredients (Main Dish): 

  • 1 1/2 cups jasmine rice
  • Garlic
  • (1) Yellow bell pepper
  • (1) Zucchini
  • (2) Full Carrots (I think that's what you call them..?)
  • (1 can) Coconut milk
  • Red curry paste
  • (1) Lime
  • (1 bushel) Cilantro
  • (1 can) Bamboo shoots - Kyle's favorite
  • (1) Onion
  • (1 or 2) Large chicken breasts - depending on how many you are serving (we used 1)
  • (1 can) Low sodium chicken broth

Step 1 - Prepare rice, and keep it warm. 

Just like almost every recipe featured in the Thai-Et, rice is a main component of this dish. As Meg said in our last post, purchasing and using a rice cooker makes the process significantly easier. If you like to cook rice the old fashioned way...best of luck to you.

Step 2 - Prep the veggies & chicken

Before firing up the stove and starting to cook, make sure that you carefully prep all of the veggies listed above to make cooking as easy as possible. To complete this, make sure you:

  • Mince your garlic
  • Peel then thinly slice the carrots
  • Cut the zucchini into quarters (not halves like pictured here)
  • Thinly slice the yellow pepper
  • Dice your onion
  • Cut your chicken into small pieces
Kao Jai Coffee
Kao Jai Coffee
Kao Jai Coffee

Step 3 - Stir it Up

Put some olive oil in a skillet on your stovetop and turn it on. Let the skillet heat up a bit before adding ingredients. Once it's warm, add your garlic and let it cook for a minute of so. Then, add your onions & carrots to make sure that these ingredients are thoroughly cooked through and not too crunchy.

Add the chicken to the skillet and continue cooking for 2 minutes. Add your zucchini and yellow pepper and continue cooking until chicken is finished.

Step 4 - Holy Shoot

Add the bamboo shoots and continue to stir fry for 1-2 minutes. Then, add 2 tablespoons of the red curry paste and stir it up so that it is evenly distributed throughout your veggies.

Kao Jai Coffee
Kao Jai Coffee

Step 5 - Get Soupy

Add the full can of coconut milk and 1/4 cup of low sodium chicken broth. This part is completely up to you and what type of curry you like. For us, we like a thicker broth, so we add more coconut milk than chicken broth, but if you prefer a soupier curry, add more chicken broth!

Squeeze in the lime and allow this concoction to simmer for 5 minutes. Stir occasionally.

Step 6 - Oh Cilantro

After the curry has simmered, add the cilantro to your curry and stir it in. Let this continue to simmer for 1 minute. Then, turn off the heat and remove your curry from the hot burner.

Step 7 - Enjoy!

Grab a bowl, add some rice & pour over your delicious and healthy red curry. If you fancy, add some additional cilantro and lime juice. Then...ENJOY!

Questions, concerns or complaints? Reach out to me at kyle@kaojaicoffee.com.

Kao Jai Coffee

Kyle Ducharme

I'm passionate about making a difference in the lives of those around me regardless of where I am in the world. Whether I am on the busy streets of Boston, building homes in Central Appalachia, or harvesting coffee abroad, I'm always looking for innovative ways to improve our lives and connect with those around us.

ไก่ผัดขิง - Pad King Gai (Ginger Chicken)

Welcome

When we first discovered this dish we had no idea what it was. We had ventured out into the village surrounding our school and sat outside the home of a charismatic woman who's English vocabulary started and ended with, "Hello!!" Attempting to order, Kyle went with what someone else was having by pointing at their dish while Meg got her usual, pad thai (it was easy enough to say). Kyle got his dish and it was spicy and flavorful, unlike any of the dishes we had enjoyed at that point. We couldn't put our finger on what it was, though. Kyle continued to order the same dish until we learned to say, "nee arri mai?" which means, "what is this?" After asking the teachers what "pad king gai" meant we found out it was ginger chicken! If you're a ginger fan, get ready. This is a delicious dish! 

Cost & Ingredients

Total Cost: $20 (If you don't have any of the ingredients)

Serving Size: 4 servings (2 Meg & Kyle servings)

Ingredients (Main Dish): 

  • 1 1/2 cups jasmine rice
  • 1/2 cup ginger root (not the sushi kind) 
  • 1 red bell pepper (or whichever color you like)
  • 3 green onions cut into small pieces
  • Salt and pepper
  • Cilantro - I am not including how much because Meg likes 10x what the recipe calls for. So...to taste
  • Fish sauce (not Kyle's favorite)
  • Oyster sauce
  • Sugar
  • 1 pound boneless, skinless chicken breast
  • Vegetable oil
  • Water
  • Garlic
  • Mushrooms (if you like them)
  • Thai red chile paste (we use Sriracha)
  • 2 tablespoons of chicken broth 
Ingredients

Ingredients

Step 1 - Get the dog out of the kitchen

Henry, our roommate's dog, is absolutely adorable and we love him. The only problem is that he LOVES to play fetch. He will bring his tennis ball and put it right under your foot. Since we are dealing with sharp knives, make sure you create a safe working environment! 

Poor henry. He just wants some poeple food. 

Poor henry. He just wants some poeple food. 

Step 2 - Prepare rice, and keep it warm. 

We will admit it, rice is hard to cook. Now that rice has become a staple in our diet, we have purchased to a rice cooker. If you do not have a rice cooker we highly suggest getting the instant rice that comes in little bags with holes it in...they're for the less talented cooks (Meg), but if you're good at cooking rice, go for the old fashion method! 

Step 3a - Prepare the chicken

Carefully cut the chicken into thin slices as pictured below. 

cut chicken - be careful. 

cut chicken - be careful. 

Step 3b - Prepare garlic, ginger and other ingredients 

It's time to mince the garlic! You can buy the garlic already minced if you'd like. The chicken and garlic will go into the pan at the same time and shortly after you will add the ginger. It's best to get everything lined up ready to go (as seen on TV in cooking shows) so you can seamlessly add them to your pan and feel like a pro. Because when we feel like a professional cook...our food tastes like a professional cook made it...right?

Anyway, you will want to peel and cut your ginger into small pieces about the size of a match stick.

 

Step 5 - Add ingredients to pan and impress everyone in your house with how good it smells!

Add fish sauce, oyster sauce, sugar, ginger, red pepper and onion. Continue to stir and cook until the chicken is cooked through and the vegetables are tender. Mix the chili paste with the chicken broth and add to the dish. 

 

Step 4 - Garnish and serve!

Get a large scoop of rice, dish the chicken and sprinkle some cilantro on top and you've got Pad King Gai. Enjoy! 

Kyle Ducharme

I'm passionate about making a difference in the lives of those around me regardless of where I am in the world. Whether I am on the busy streets of Boston, building homes in Central Appalachia, or harvesting coffee abroad, I'm always looking for innovative ways to improve our lives and connect with those around us.

ผัดไทยกุ้งสด - Pad Thai Gai

Kao Jai Coffee Thai Food

Welcome

Pad Thai is one of the most famous dishes in all of Thailand and throughout America. The dish contains a perfect balance between different spices and textures. Pad Thai was the dish of choice by Megan throughout our time in Thailand, and she still orders it every time we go out in the States. Variety is the spice of life, right? Well, not for Meg.


Cost & Ingredients

Total Cost: $14 (If you don't have any of the ingredients)

Serving Size: 4 servings (2 Meg & Kyle servings)

Ingredients (Main Dish): 

  • 2 eggs
  • 8 ounces rice noodles
  • 2 large chicken breasts
  • 1 cup bean sprouts
  • 2 Serrano chili (depending on spice preference)
  • 3 stalks of green onion
  • 1 bushel of cilantro

Ingredients (Sauce):

  • 6 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 3 tbsp Sriracha
  • 4 tbsp brown sugar
  • 4 tbsp canola oil
  • 1/2 large lime
  • 1/2 cup of peanuts

Step 1 - Cook the noodles

Cooking rice noodles is different than ordinary pasta because it's soaked in hot water for an extended period of time (typically 25-30 minutes). To start, get enough water boiling that will completely immerse the noodles. Once the water has boiled:

  1. Put all of your noodles in a large bowl/pot that
  2. Pour over the boiling water. Ensure that all noodles are fully immersed in water
  3. Cover the bowl/pot
  4. Set the time for 25 minutes & stir the noodles every 2-3 minutes
  5. Drain the pasta and rinse with cold water
 
Kao Jai Coffee Thai Food
Kao Jai Coffee Thai Food
 

Step 2 - Prep

While the noodles are cooking it's time to start prepping the veggies and chicken. Cut up the green onion, Serrano peppers & cilantro. Put these aside and begin cleaning the chicken. Make sure to trim off all the fat, rise & then pat dry. Cut up the chicken into equal bit size pieces so that the chicken will cook evenly.

Optional: I chose to marinate the chicken in a combination of soy sauce, oyster sauce & Sriracha. It helps retain moisture within the chicken, and I find it quite delicious.

Step 3a - Cook the chicken

In a large skillet, cook the chicken. Step 3a complete.

 
Kao Jai Coffee Thai Food
Kao Jai Coffee Thai Food
 

Step 3b - Make the sauce

While the chicken is cooking, combine all ingredients except peanuts in a small saucepan and stir it over very low heat. Mash up the 1/2 cup of peanuts (we did it in a measuring cup with a wooden spoon) and add this into the sauce. Let this sauce simmer and thicken over low heat. Once it appears thick, turn the heat off.

 
Kao Jai Coffee Thai Food
Kao Jai Coffee Thai Food
 

Step 3c - Scramble the eggs

In a smaller skillet scramble the 2 eggs. Once the eggs are fully cooked, add them to the skillet with the chicken. Pro Tip: If you're interested in getting fancy, you can scramble the eggs in the skillet while the chicken is cooking in the same skillet.

 
Kao Jai Coffee Thai Food
Kao Jai Coffee Thai Food
 

Step 4 - Stir it up

Once the noodles, chicken, sauce & eggs are completed, combine them into the large skillet and do the Bob Marley (stir it up). Leave the skillet on medium heat to reheat the finished ingredients (possibly noodles or sauce).

Step 5 - Enjoy

Transfer your concoction onto a plate & add your desired amount of cilantro, green onions and bean sprouts. If you're nervous the plate might be too rich or spicy, squeeze some fresh lime juice over top!

Arroy Mai (Delicious)? Leave us your thoughts, tips & tricks that you used to make this meal your own. Again, thank you so much for your support, and we look forward to bringing you the next recipe on February 1st! Until then, enjoy your Thai food & coffee, and we will catch you on the flip side!

Kao Jai Coffee Thai Food

Any questions for us? Reach out to us directly at kyle@kaojaicoffee.com

ผัดกระเพราไก่ - Pad Kra Pao Gai (Basil Chicken)

Welcome

Pad kra pao gai, or spicy basil chicken, is one of the most well-known dishes in Thailand and is featured in restaurants all over the country. About 50% of the time going out to dinner, Kyle ordered this because of the combination of spice, flavor and a fried egg.


Cost & Ingredients

Total Cost: $18 (If you don't have any sauces)

Serving Size: 3 Large Servings

Ingredients: 

  • 3 Eggs
  • Vegetable oil (6 tablespoons)
  • 2 large chicken breasts
  • 10 cloves of garlic (we love our garlic)
  • 5 Thai chilies (if you can find - we used Serrano chilis)
  • Oyster sauce (3 teaspoon)
  • Soy sauce (2 teaspoon)
  • Fish sauce (1-2 teaspoon depending on personal preference)
  • Sugar (1.5 teaspoon)
  • Thai holy basil or regular basil (About 3 handfuls)
  • Small shallot (Optional)
  • Rice

Step 1 - Prep the Rice

One thing that's really important with this dish is to start making the rice before beginning the next steps. Unfortunately, we forgot to do this, so we had to wait for 5-10 minutes for the rice cooker to finish. DO NOT make the same mistake as us and be forced to wait. It will be painful smelling the cooked chicken and egg and not being able to eat it. Trust us!

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Step 2 - Get Cuttin' & Mashin'

The best part about this meal is the minimal prep. All you need to do is peel the cloves and shallot & cut up the chilies in small chunks making it easier to mash. Once the cloves, shallot and chilies have been prepped, mash them with a mortar and pestle if you have one. If not, use a solid bowl or large measuring cup and a wooden spoon to mash it up. The pieces don't have to be super fine, but you want them to be minced.

In addition to this, cut up the chicken into bite sized pieces as shown in the picture.

Step 3 - Fry the Eggs

  • Once everything is prepped for the main part of the dish, heat up a frying pan on medium-high heat.
  • Drop in the egg & let it bubble up. Use a spoon or a spatula to splash some of the hot oil on top of the egg to cook the top as well. Be careful during this step!
  • After each egg is cooked (we love ours runny), put them on a plate on the side and cover until the rest of the dish is ready.

Step 4 - Stir Fry that Chicken

  • Either re-use your frying pan used for the eggs or heat up another frying pan with a few tablespoons of oil
  • Add the chilies, garlic & shallot to the pan and cook them for about 1-2 minutes until they start to smell really delicious
  • Add the chicken and keep cooking for about 2-3 minutes until the chicken is fully cooked
  • Throw in your oyster sauce, soy sauce, fish sauce & sugar & stir it up for 1 minute
  • Pluck the stems off of the basil & toss them into the pan. Stir it up into the chicken and immediately take the pan off of the heat. You don't want to cook the basil for too long, so make sure to take the pan off quickly and continue to stir fry.

Enjoy!

Once the basil chicken is finished add rice to the place, basil chicken next to the rice & put a fried egg on top of the rice. Make sure to get a little rice, chicken & egg in every bite because they taste delicious together!

Arroy Mai (Delicious)? Leave us your thoughts, tips & tricks that you used to make this meal your own. Again, thank you so much for your support, and we look forward to bringing you the next recipe on January 1st! Until then, enjoy your Thai food & coffee, and we will catch you on the flip side!

Any questions for us? Reach out to us directly at meg@kaojaicoffee.com

ส้มตำ Som Tam (Papaya Salad)

Kao Jai Thai Coffee

Welcome

Throughout our time in Thailand, there were a select few "go-to" dishes that we frequently ate and Som Tom was definitely one of them. Whether it was at the local market, the mall or anywhere else in Thailand, we always knew what we were getting and that was a fresh & healthy veggie based dish with a killer kick.


Cost & Ingredients

Total Cost: $12

Serving Size: 2 Regular Servings -or- 4 Appetizer Sized Servings

Ingredients: 

  • Unripe shredded green papaya (2 cups)
  • Toasted peanuts (2 tbs)
  • Peeled garlic (2 cloves)
  • Hot chili peppers - we used red poblano peppers (1-2 depending on desired spice level)
  • Palm sugar (1/2 piece)
  • Cherry tomatoes (8)
  • Fresh lime juice (1/2 lime)
  • Fish sauce (1 1/2 tbs)
  • Green beans (1-2 tbs cut into 1" sticks)

Step 1 - Sharpen the Knives & Get Cutting

One of my favorite parts (among many) of making Som Tam is the lack of preparation and cutting needed to make this dish perfect because it is essentially all mashed together. Before we get to the fun parts, you will need to cut the chili peppers, cherry tomatoes, garlic & green beans. The green beans will be cut in 1" sticks, but everything else can be cut however you want because they'll be seriously mashed together later in the recipe.

Kao Jai Thai Coffee
Kao Jai Thai Coffee
Kao Jai Thai Coffee

Step 2 - Prep the Papaya

Once the veggies have been cut and are ready, peel the papayas. Then, there are two different ways you can go about getting the long, string-like pieces for the salad.

  1. Shred it with a shredder or mandolin slicer
  2. Repeatedly chop at the papaya with a knife (be careful) so that you're getting string-like pieces that are approximately 1/8" wide - this is a technique that almost every restaurant or market used to make Som Tam while in Thailand

Once the papaya is shredded into thin strips, soak it in cold water while the rest of the salad is made to ensure the strips are starch free and crunchy.

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Step 3 - Melt the Palm Sugar (Optional)

If you are able to find palm sugar at your local store, melt it in a small pan on low while adding 2 tablespoons of water so that it's easier to mix in when you're combining all of the ingredients in the following steps.

Step 4 - Mash It Up

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Traditionally, Som Tam is made by mashing all of the ingredients together using a mortar and pestle, but since we do not have one....we decided to get a little creative. We used a medium sized glass and the opposite end of a wooden spoon to creatively crush all of the materials. In this step, you'll combine and mash up:

1. Garlic

2. Peanuts

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3. Chilis

Make sure to mash them up so that you can still see bits and pieces of all ingredients rather than it looking like you blended it similar to a puree.

Step 5 - Stir It Up

Once the above ingredients are sufficiently mashed, transfer the mash to a bowl and add the rest of the ingredients and gently mash everything so that the ingredients and flavors are combined.

Enjoy!

Now the really fun part begins! Grab a plate, serve some Som Tam & enjoy one of our favorite Thai dishes! 

Arroy Mai (Delicious)? Leave us your thoughts, tips & tricks that you used to make this meal your own. Again, thank you so much for your support, and we look forward to bringing you the next recipe on December 1st! Until then, enjoy your Thai food & coffee, and we will catch you on the flip side!

Any questions for us? Reach out to us directly at meg@kaojaicoffee.com

Kao Jai Thai Coffee

ซุปไก่ มะพร้าว - Spicy Coconut Chicken Soup

Welcome

Before we begin, we want to say thank you and welcome to the Coffee Club Community! We are grateful for all of our members, and we are extremely excited to be publishing our first ever authentic recipe for you to try and enjoy. 

One reason we are so excited about creating the Coffee Club is because we want to create a community that encourages members to share tips & tricks with cooking, coffee and everything else in the world. So sharpen those knives, heat up the stove & get ready to enjoy an authentic taste of Thailand.

Cost & Ingredients

Total Cost: Under $20 ($19.40 to be exact)

Servings: 4


Ingredients:

  • Canola Oil (2 tsp)
  • Mushrooms (1 cup)
  • Red Pepper (1 - chopped)
  • Fresh Ginger (4 tsp - peeled/minced)
  • Garlic (4 cloves - minced)
  • Lemongrass (3 inch stalk - cut lengthwise)
  • Green Onion (1/2 cup - in strips)
  • Green Curry Paste (3 tsp)
  • Low-Sodium Chicken Broth (2 cups)
  • Cilantro (3-4 tbsp)
  • Fresh Lime Juice (2 Tbsp)

 

  • Lite Coconut Milk (2 cups)
  • Fish Sauce (5 tsp)
  • Sugar (1 tbsp)
  • Chicken Breast (2-3 Cups)
  • Rice (2 Cups)

Optional

  • Green Pepper (1 - chopped)
  • Yellow Pepper (1 cup - chopped)
    • (We love peppers)
  • Jalapeño Seeds (2 peppers worth)

Step 1 - Layout all Ingredients and Feel Good About Eating Healthy

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Step 2 - Prep

Now that you're feeling great about your healthy lifestyle choices, it's time to sharpen those knives, grab the cutting board & get to work. Spend the next 10-15 minutes cutting all of the veggies, starting the rice cooker & prepping the chicken by cutting it into bite size pieces.

Thai Tip: One of my favorite things about Thailand is that we enjoyed about 99% of all meals without a fork because everything is prepared/cut so that you do not need one. This same principle is now applied to our cooking in the States because we want everyone to enjoy our cooking with only a fork and/or spoon.

Step 3: Fire it Up

Grab a skillet (for the chicken) and pot (for the soup), pour some olive oil, swirl it to coat the pan/pot & wait for it to get hot. In the skillet, cook your chicken until it is beautifully cooked like in the picture above.

In the pot, add your:

  1. Green/Red Peppers
  2. Garlic
  3. Ginger
  4. Jalapeño Seeds
  5. Mushrooms
  6. Lemongrass

Cook these ingredients for approximately 3 minutes stirring occasionally then add the green curry paste and continue to cook for 1 minute.

Thai Tip: If you have access to an international store, Bird's Eye Chilies are the authentic substitute for Jalapeño seed to make sure that the meal is "pet maak" (very spicy).

Step 4: Get Simmering

Once the veggies have been thoroughly cooked in Step 3, it's time to add the chicken broth, coconut milk, fish sauce & sugar. Bring the concoction to a boil, reduce heat to low, cover & simmer for 10 minutes

Step 5: Finishing Touches

Once the soup has simmered for 10 minutes, add your pre-cooked chicken to the pan, cook for an additional 1 minute & discard the lemongrass. Now it's time to add the finishing touches and "plate" your first homemade taste of Thailand. Add the desired amount of green onion, cilantro & lime juice. Then sit back, relax & proudly look at the finished product.

Enjoy!

Arroy Mai (Delicious)? Leave us your thoughts, tips & tricks that you used to make this meal your own. Again, thank you so much for your support, and we look forward to bringing you the next recipe on November 1st! Until then, enjoy your Thai food & coffee, and we will catch you on the flip side!

Any questions for us? Reach out to us directly at meg@kaojaicoffee.com