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Love Thai – Northern Flavours – Recipes

Love Thai Northern Flavours Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  • Khao Soi – Thai Curry Noodle Soup
  • Nam Prik Ong – Tomato Chilli Dip or Serve with Rice
  • Chilli Garlic Fish – Delicious Crispy Fish dish
  • Yam Woon Sen – Glass Noodle Dish

Khao Soi – Thai Curry Noodle Soup

Ingredients: serves 2

  • 1 can coconut milk
  • 2 chicken drum sticks or small block tofu/beancurd or dried beancurd stcks
  • 1 tablespoon salt
  • 100g flat thick egg noodles.
  • Sprig of coriander

Seasoning to taste

  • Soy sauce
  • Squeeze lime juice
  • Garlic oil

For the curry paste: Serves 8, save for up to 1 month.

  • 6 dry chilli about 5-10 grams
  • 5 shallots sliced or approx. 50 grams
  • Small piece of ginger sliced 15 grams
  • 1 teaspoon coriander seed
  • 3 black cardamon seed only
  • 1 tablespoon fresh turmeric
  • 1 teaspoon salt

Or you can simply blend the following:

  • 1 tablespoon red curry paste
  • 2 tablespoon curry powder
  • Small piece of fresh ginger

Method:

  1. Toast the chilli mix ingredients in a dry pan on low heat for 2-3 minutes then allow to cool before you blend it together to form a fine paste in a mortar pestle.
  2. Heat the coconut milk on medium heat bring to simmer
  3. Using half the coconut milk fry the chilli paste when you can smell aroma add the rest of the coconut milk with the chicken and cook for 45 minutes or till meat cooked through
  4. Cook the noodles by packet instructions
  5. Place noodles in a bowl and cover with the chicken curry.
  6. Season with fresh lime juice, soy sauce and garlic oil to taste.

Tip

  1. You could also add raw beansprout or blanched beansprout to the curry as a garnish.

Nam Prik Ong

Ingredients: serves 2

  • 5 dry chillis
  • 1 teaspoon shrimp paste or miso paste (V)
  • 50 grams shallots sliced
  • 1 tablespoon sliced garlic approx. 13 grams
  • 1 ½ tablespoon vegetable oil
  • 200 grams mince pork or crumbled tofu or chopped button mushrooms (V)
  • 250 grams cherry tomatoes cut in half
  • 50ml water
  • 30 gram sugar to taste
  • Splash fish sauce or vegan fish sauce or mushroom sauce (V)

Garnish:

  • Fresh coriander
  • Fresh spring onion chopped
  • Red chilli

Method:

  1. Soak the chilli in water 2-3 minutes then combine in a mortar and pestle with the shrimp/miso paste, garlic and shallots, pound to a fine paste taking care not to splash into eyes.
  2. Fry the paste in the oil until you can smell the aromas then add the pork or tofu/mushrooms and fry for 3-4 minutes
  3. Add the tomatoes and continue to cook till soft. Add the water and simmer for several more minutes to form a wet paste mix.
  4. Season to taste with sugar and fish sauce.
  5. Garnish with coriander and spring onion
  6. Serve with plenty of rice or as a dip with with sliced vegetables.

Chilli Garlic Fish or Tofu

Ingredients: Serves 2

  • 250 grams fish with skin on such as hake, mackerel, salmon. Or small block of firm tofu/bean curd – pat dry

For the Sauce:

  • 5 small shallots sliced or one large banana shallot
  • 5 red chilli sliced
  • 5 cloves garlic sliced
  • 3 tablespoon tamarind juice, you can make this from tamarind block or 1tbs of tamarind concentrate
  • 1 small sprig fresh coriander
  • 1 tablespoon sugar
  • 2 tablespoon fish sauce or vegan fish sauce or mushroom sauce.

Method:

  1. Heat the oil and fry the fish or tofu until golden brown and slightly crispy, then set aside. 
  2. Finely chop the chilli, garlic, shallots and coriander.
  3. Heat some of the oil from the fried fish/tofu and stir-fry this mix for 2 minutes on medium heat.
  4. Season with the tamarind juice, sugar and fish sauce stir fry for 2 minutes and then pour over the cooked fish/tofu/mushrooms.

Yam Won Sen Seafood Glass Noodles

Ingredients – Serves 2:

  • 70 grams minced pork or chicken or minced tofu (v)
  • 6 large prawns or 2 king oyster mushrooms sliced into rings.
  • 90 grams glass noodles
  • soaked until soft
  • 30 grams roasted peanut (or cashew nut, optional)
  • 2 sliced spring onion
  • salad leaves

Dressing Ingredients:

  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce or vegan fish sauce or mushroom sauce (V)
  • 1 ½ tablespoons sugar
  • 4 cloves garlic
  • 3-4 birds eye chilli

Method:

  1. Mix the dressing ingredients in a bowl and set aside.
  2. Bring water to the boil in a small pan and cook the prawns until they turn pink then remove and then cook the pork or chicken in the same water set aside and the repeat with the noodles. Use the same method for the mushroom and tofu.
  3. Now mix all ingredients together with dressing adding the peanut and spring onion
  4. Serve with salad leaves.

Chorchaba’s Favourite brands for her dishes

Available in Asian supermarkets such as W.H.Lungs or Wing Yip

image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Flat Egg Noodles
image of tamarind block to make tamarind juice
Tamarind Block
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Bean Curd Sticks
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Light/Thin Soy Sauce
image of Thai coconut milk for cookery classes at Food Sorcery
Coconut Milk
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Mushroom Sauce
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Glass Noodles
Imge of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
King Oyster Mushroom
Image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Firm Bean Curd

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