David thompson chef tom yum soup chicken

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David thompson chef tom yum soup chicken: Thai expert David Thompson uses chicken

The story of how an Australian came to be cooking Thai food for Thais begins with a vacation in the Land of Smiles, where Thompson experienced the Thai version of coup de foudre. Two years later, he was back there to live; he delved into authentic Thai cooking and eventually returned to Sydney where, inhe launched Darley Street Thai.

Definitely not your ho-hum tom yum, this was a place staffed by self-styled Luddites who created fresh curry pastes with pestles and mortars, and tapped coconuts for milk. Memorial books were first published in the s—back when Thailand was known as Siam—as a way of broadcasting knowledge in a country that had very few books. Back inThompson showed me part of his collection after a memorable dinner at Darley Street Thai that included a rich prawn relish with hair-thin shreds of lemon grass, and Murray River cod wrapped in bai yoran aromatic leaf.

Darley Street Thai worked, scooping up awards, becoming a global byword for non-formulaic Thai food, and only closing in when lease renewal became prohibitive. Nahm opened in and, one year on, became the first European-based Thai restaurant to gain a Michelin star. At times, it left people disconcerted. In Australia, he could get domestically grown produce.

But Bangkok? Taste and season lightly with chilli powder, sugar, a pinch of salt and 1 tbsp fish sauce — the main seasoning will come later. Add fish and simmer to just cook minutes. Divide lime juice, scud chillies and remaining fish sauce among serving bowls, then add sawtooth coriander and Vietnamese mint to bowls, reserving some for garnish.

Ladle soup and fish into bowls, then stir and adjust seasoning to taste — it should be equally salty, sour and spicy.

David thompson chef tom yum soup chicken: We bring you a

Break dried chillies over the top, scatter with extra scud chillies, remaining herbs and fried garlic, and serve. Cuisine: Thai. Recipe Course: Main. Once home I started looking for recipes for the perfect tom yum soup.

David thompson chef tom yum soup chicken: good pinch of salt · pinch

This recipe is adapted from The Gourmet Forager. The tom yum in Nahm really bites your head off, whereas my version was a little more bearable, without losing any of the flavour. I suggest prepping everything before you start cooking. This way you just have to pop things in the pot and sit back to enjoy the wonderful fragrances drifting from the pan.

Add these, with the tomatos to the simmering stock, then cut or tear the mushrooms and add them too. Simmer for a minute or so until the mushrooms are tender before adding the prawns and tamarind water, if using.