Thai Classics: Tom Yum & Panang Curry Beef

Tom Yum Soup The clear brothy version of Thailand’s “hot and sour” soup is usually cooked with shrimp or, alternatively, with tofu for vegetarians. The words "tom” and “yam" are derived from “tom” referring to the boiling process, while yum means 'mixed' referring to the many aromatics and vegetables. The soup can be made into the creamier Tom Kha by substituting one cup of the broth with a can of coconut or evaporated milk. Red Panang Curry with Beef Panang curries are usually less spicy than traditional red curry, because it uses fewer red chilies, but there's still a distinct kick to it. Panang curry also includes coconut milk and toasted peanuts, thus making it sweeter than other Thai curries. This recipe is served over Jasmine rice with a sprinkle of crushed peanuts on top plus some additional thinly sliced kaffir leaves as garnish. Use a tender cut of beef like New York strip or Top Sirloin.

Advance Preparation: Thaw shrimp, if frozen Trim fat off of beef, if needed Open can of coconut milk Prepare broth, if making from bouillon or concentrate Pre-cook rice (keep warm for serving) Equipment List: Wok (or high-sided skillet) Medium saucepan for soup - no lid required Small saucepan with lid to cook rice (or rice cooker) Cutting board Knife Liquid measuring cup(s) Wooden or silicone spoons (stirring/ stir frying) Ladle or serving spoon Soup bowl/ spoon and dinner plate/fork.