Serves 2-4 Tom Yum is a very popular spicy Thai soup. This is the recipe that my mom made at home. The shrimp can be substituted with chicken or tofu. Ingredients 4 cups water or chicken stock 3 ¼” thick, sliced galangal root 1 stalk lemongrass, cut 1” long on the bias 2 shallots, quartered 1 tsp. salt 8 oz. baby bella mushroom, sliced (oyster mushroom or enoki mushroom are also good if available) 1 medium tomato, wedges ½ lbs. shrimp, shelled and deveined 1-2 red chili peppe

4-6 servings Curry Paste Ingredients 5-10 each, green chili 1 each, Jalapeno, seeded and chopped 1 Tbsp. cilantro root and stem, chopped 1 Tbsp. lemongrass, chopped 1 tsp. galangal root, chopped 1 tsp. cumin powder 1 tsp. coriander seed powder ½ tsp. white pepper powder ½ tsp. kaffir lime peel, chopped (substitute with lime peel) 3 each, kaffir lime leaves, finely chopped 10 clove, garlic 3 each, small shallot, chopped 1 tsp. salt 1 tsp. shrimp paste (optional) 1 13-16oz can

Kai Jeauw (Thai Omelet) Serves 2-4 Omelet is a classic side dish in Thailand especially when we have children joining the meal. It also gives well balance when there is spicy food on the table. It is easy to make and delicious. Ingredients 4 Eggs 1 Tbsp. oyster sauce ½ Tbsp. fish sauce 1 tsp. lime juice 1 scallion, chopped 1 clove garlic, minced 3 Tbsp. cooking oil Directions Beat the eggs with a fork until the yolks and whites are well blended. Add oyster sauce, fish sauce,