Thailand Tom Kha Gai

Ingredients	Quanity
Chicken Sliced	100g
Coconut Milk	1dl
Chicken Stock	2dl
Chili Fresh	5g
Limes	20g
Coriander Fresh	5g
Galangal	10g
Kafirlime leaves	1g
Fish Sauce	2cl
Straw Mushrooms	50g
Lemon Grass	10g
Method
Boil up coconut milk and add the lemon grass, kafir lime leaves, galangal and chicken meat. Cook till done. Add mushrooms, continue cooking for a few minutes and season with fish sauce and lemon juice. Remove from heat and sprinkle with Thai parsley and dried chili

Thailand Kao Soy Gai

Ingredients	Quantity
Chicken Boneless	60g
Bamee Noodles	140g
Curry Paste Yellow	30g
Coconut Milk	1.5dl
Ginger Sliced	20g
Chicken Stock	1dl
Cooking Oil	2cl
Soy Sauce	2ml
Sugar	3g
Chilli powder	1g
Shallot sliced	10g
Coriander Leaf	5g
Method
Heat oil and fry chicken till almost done. Add curry paste, coconut milk, chicken stock, ginger slices and season to taste. Cook till chicken is tender and the sauce has the right consistency. Add the cooked noodles (half quanity). Pour into a bowl. The remaining noodles deep-fry till crispy and top onto the soup. Garnish with coriander leaves and sliced shallot.