Thai Fried Rice, Lemongrass Soup and Salad

Yields

2-4 Servings

Cook Time

1 hour

Ingredients

Rice for Fried Rice

  • 1 cup basmati rice
  • 1 ½  cups water
  • Pinch of salt

Tom Kha Gai (Lemongrass Soup)

    • 2 cups chicken broth
    • 2 cups coconut milk
    • 2 stalks lemongrass, split
    • 1 cup assorted veggies, diced
    • 1 tbsp. fish sauce
    • 1 clove garlic, smashed
    • 1 tbsp. ginger, minced
    • 4 oz. raw chicken, diced
    • Fresh cilantro, chopped
    • Juice of half a lime
    • Sriracha, optional
    • S&P TT

Papaya or Mango and Peanut Salad

    • ½ cup papaya or mango, diced 
    • 1 scallion, diced
    • ¼ cucumber, diced
    • 4-6 tomatoes, halved
    • 1 sprig mint, chopped
    • 2 tbsp. wine vinegar
    • 1 tsp. sesame oil
    • 3 tbsp. peanuts, chopped
    • Sriracha, optional
    • S&P TT

Shrimp Fried Rice

    • 1 tbsp. vegetable oil 
    • 8 shrimp, peeled & deveined
    • 1 cup diced veggies
    • 1 cup pineapple, diced
    • 1 whole egg
    • 3 tbsp. peas
    • Cooked rice, room temp 
    • Tamari soy sauce
    • 1 sprig Thai basil, chopped
    • 2 tbsp. cashews, chopped
    • Juice of half a lime
    • Sriracha, optional
    • S&P TT 

Method

Rice for Fried Rice

  1. Combine water and salt in a pot. Bring to a boil, stir rice in, then lower heat to a simmer.
  2. Cook covered until water is 90% absorbed, for about 10 minutes, remove from heat.
  3. Leave covered, until water is 100% absorbed, about 5 minutes more. DO NOT STIR! 
  4. Transfer to a large receptacle, and spread out so rice cools and dries, set aside and reserve pot.

Tom Kha Gai (Lemongrass Soup)

  1. In the same pot used for basmati, bring the first set of ingredients to a boil.
  2. Reduce heat to a simmer, cook for 10 minutes, stirring often.
  3. Adjust seasoning with S&P, finish with cilantro and lime.

Papaya or Mango and Peanut Salad

  1. Combine ingredients and set aside.

Shrimp Fried Rice

  1. In a wok over medium heat, add oil. Once oil is hot, add shrimp.
  2. Stir fry until shrimp begin to turn pink, then push to sides of wok. Add more oil.
  3. Add veggies, pineapple, and S&P. Stir fry 1-2 minutes, depending on the thickness of veggie cuts.
  4. Push ingredients to sides of the wok, add more oil, and crack an egg in the center of the wok.
  5. Let egg fry and brown, then toss to scramble.
  6. Add rice, peas, and more oil. Toss to combine and  heat through.
  7. Mix in chopped cashews, herbs, Tamari, lime and sriracha, if desired.
  8. Adjust seasoning with S&P. Enjoy!
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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