TBK cooks three Thai meals cooked by my three Thai boys - Part one - Authentic Tom Kha Gai Soup made by Phum

Welcome to our new series from The British Kabayan- TBK cooks. The precious series that we covered on our Facebook page was so popular that we decided to make it a permanent feature of The British Kabayan social media platform incorporating our Blog, Vlog and Facebook page.

We will feature recipes from around the world and will be starting in our one pot kitchen in Bahrain. For those of you who missed our one pot cooking series in Ramadan , these are dishes that can be cooked using just one pot- No oven or fancy kitchen required.

So we start the series in Thailand as I have found this to be very popular here in the Middle East. We are fortunate in Bahrain to have many excellent Thai Restaurants and Restaurants serving Thai food. My Favourite is Thai Seafood at Bussatein where I am a suki ( regular) since Anis first showed me where it was and after we loved their food at the FLY Food festival last year.

If you would like to visit Thailand Seafood their details are below or you can order online using the link below

Service options: Dine-in · Drive-through · No-contact delivery

Ad·Talabat Food Delivery

Staying in? Thai Seafood Restaurant on Talabat

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Address: BUILDING 115, Road 105 , block 228 Busaiteen, 973

Hours:
Open ⋅ Closes 12AM

Health and safety: Mask required · Temperature check required · Staff wear masks · Staff get temperature checks · Staff required to disinfect surfaces between visits · More details

Phone: 7700 5100

Order: sahl.menu, talabat.com

Menu and on line ordering : https://sahl.menu/thaiseafoodrestaurant

But actually cooking Thai food is not that difficult and today most ingredients can be easily found in Alosra, Aljazeera or Thailand Gate store at Al Najma ( for those of you in Bahrain!).

So over the next three weeks I will share my favourite three Thai recipes which my three favourite Thai boys in Bahrain showed me how to make recently:

1. Authentic Tom Kha Gai Soup

Remember Chef Coco's advice- get all your ingredients ready before you start

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 minutes

Yield: 8 cups ( 4 servings)

Ingredients

1 –2 shallots, diced

¼ cup ginger, sliced into ⅛ inch thick disks, skins ok ( 2 inch piece)

¼ cup galangal root, sliced into ⅛ thick disks, skins ok ( 2 inch piece)

3 tablespoons finely chopped lemongrass- or use lemongrass paste.

8 kaffir lime leaves

2 cups chicken broth or veggie broth

0.5 kg (1 lb) boneless, skinless chicken- whole breasts or thighs (or 500 grams / 1 pound crispy Tofu

250 grams ( 8 ounces) mushrooms (oyster, shiitake, cremini, or straw mushrooms) or sub other veggies like bell pepper, snow peas, etc.

2–4 fresh Thai Chilies, or add chili paste to taste at the end

3 tablespoons fish sauce (or sub vegan fish sauce)

1 ½ teaspoons salt

2 x 400 gram ( 14-ounce )cans of coconut milk (full fat)

3 tablespoons lime juice ( 1–2 small limes) to taste

2 teaspoons palm, coconut or brown sugar

I loved the way Phum thoroughly washed everything and prepared the ingredients before he started, like the lemon grass and the chicken. Note how small he cut everything- think Thai mouth size!

Method - one pot version

· Place everything in the pot except lime juice, coconut milk and sugar – leaving the chicken thighs or breasts whole. Don’t forget the salt. Give a stir.

· If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for thighs. If using tofu, pressure cook 4 minutes.

· Naturally release for 10-15 minutes. Shred the chicken into bite sized pieces using two forks and add the coconut milk, sugar and lime juice. Taste- adjust salt, lime and spicy heat. Serve with a lime wedge.