Spa Cuisine Of Thailand
Glass Noodle Salad:
Serves 4; 274 Calories per serving; Protein 4.3g; Carbohydrates 63.7g; Fat 0.5g
Ingredients: 2 cups glass noodles, soaked in water; 1 carrot julienned; 3 pcs Chinese mushrooms, soaked and finely shredded; 4 bird chillies; 1 clove garlic crushed; 2 shallots sliced; 2 spring onions chopped; 1 1/2 tsp honey; 2 tbsp lemon juice; 1 tbsp soy sauce; 1 sprig coriander leaves;
Preparation: Place the soaked glass noodles in a fine-mesh sieve and blanch them for 8 to 10 sec. Stir the noodles to prevent them from sticking together. Remove the noodles and rinse them under cold running water. Shake off any excess water. Combine the glass noodles, carrot, Chinese mushrooms, bird chillies, garlic, shallots, spring onions, honey, lemon juice and soy sauce in a bowl. Mix gently but thoroughly until all the ingredients are well-coated. Transfer to a plate and garnish with Chinese parsley and coriander leaves.
Hot And Sour Chicken Soup (Tom Kha Gai):
Serves 4; 192 Calories per serving; Protein 15.6g; Carbohydrates 32.3g; Fat 1.9g
Ingredients: 5oz / 140g chicken breast, skinned; 4 cups vegetable stock; 4oz / 120g fresh mushrooms (preferably straw mushrooms); 3 bird chillies; 4 kaffir lime leaves; 1oz / 25g lemon grass; 1 1/2 tsp apple concentrate; 2 1/2 tbsp lime juice; 3 tbsp soya sauce; 2 1/2 oz / 65g cherry tomatoes, halved; 1/2 cup coconut water; 1/2 cup non-fat milk; 1 1/2 tsp coriander leaves;
Preparation: Cut the chicken breast into pieces approximately the same size as the halved tomatoes. Bring the vegetable stock to the boil. Add the mushrooms, bird chillies, kaffir lime leaves, lemon grass, apple concentrate, lime juice and soya sauce. Simmer for 5 min. Add the chicken and tomatoes and simmer for another 5 min or until the chicken is fully cooked.
