Stem

(about 35 grams) sour curry paste • lotus stems • fresh shrimp • tamarind juice • sugar • Water • fish sauce

Roasted mushroom stems, as desired • fresh Thai basil • small can lychees • cherry tomatoes • red chili pepper • green chili pepper • red curry paste (about 3 1/2 tablespoons) • coconut milk (120 ml) • water (120 ml) • vegetable oil (15 ml) • coconut sugar (4 grams) • soy sauce (30 ml)

rice noodles • lotus stems, cut into sections • water spinach • fish balls or Vietnamese pork sausage • dried chilies • red bird's eye chilies • garlic • ladle fermented fish sauce • fish sauce • coconut sugar • lime • cilantro •

Approximate ingredients: • portobello mushrooms (button mushrooms) • medium yellow onion • medium carrot, finely shredded • sugar • ground pork (about 5.3 oz) • ground black pepper • large egg • salt • All-purpose flour for shaping • Sliced cheese, as desired • Chopped parsley for garnish •

pork (about 130 grams) • soy sauce • oyster sauce • sesame oil • Black pepper, to taste • cornstarch • thin rice noodles, soaked until soft (about 80 grams) • large Chinese broccoli stems (blanched) • Minced garlic, • dark soy sauce • light soy sauce • mirin (used as a substitute for sugar)

ladle (about 2 tablespoons) sour curry paste (gaeng som paste) • steamed mackerel (pla tu) • red chili peppers • granulated sugar • Chinese flowering cabbage (choy sum) • small head napa cabbage • lotus stems • long beans • sesbania flowers (dok khae) • ladles (about 1/2 to 2/3 cup; 120-160 ml) boiled fermented fish sauce (pla ra) • ladle (about 2 tablespoons) fish sauce • ladles (about 1/2 cup; 120 ml) tamarind juice •

chicken breast (cut into bite-sized pieces) (about 100 grams) • green curry paste • shrimp paste • coconut milk (about 250 ml) • palm sugar • seasoning powder • small boiled potato (diced) • small onion (diced) • Thai eggplants • kaffir lime leaves (torn, stems removed) • red chili peppers (sliced diagonally) • Thai basil leaves •

fresh thin rice noodles, blanched (50 grams) • dark soy sauce • oyster sauce • small shallot, chopped • preserved radish (without garlic) • fresh holy basil leaves, stems removed • large egg

ground pork (chilled in the freezer until very cold but not frozen) • boiled pork skin • cooked sticky rice, soaked in water until soft (about 160 grams) • minced garlic (about 65 grams) • seasoning powder • salt • Thai bird’s eye chilies, stems removed, washed and dried, as desired

squid • young coconut • young coconut meat (about 100 grams) • green curry paste • shrimp paste • coconut milk (250 ml) • palm sugar • seasoning powder • Thai eggplants • winter melon (about 200 grams) • kaffir lime leaves (torn, stems removed) • red chili peppers (sliced diagonally) •

pork loin (2 kg) • thick coconut milk (about 710 ml) • thin coconut milk (about 1.2 liters) • panaeng curry paste (400 grams) • Sliced kaffir lime • pea eggplants, stems removed (500 grams) • red spur chilies, thinly sliced • roasted peanuts, finely ground (about 140 grams) • Salt • Fish sauce • Palm sugar

free-range chicken (about 500 grams) • sliced young galangal • lemongrass, sliced into 1-inch pieces • kaffir lime leaves, torn with stems removed • Straw mushrooms, cleaned and cut as desired (amount to taste) • light soy sauce • fish sauce • lime juice • Thai bird’s eye chilies, lightly crushed or pounded (or to taste) • Sliced green onions and cilantro for garnish

crispy pork belly (about 225 grams) • coconut cream (about 240 ml) • water or thin coconut milk (about 240 ml) • fish sauce (about 7 ml) • palm sugar (about 7 grams) • red chili, sliced diagonally • Thai basil leaves (about 10 grams) • Curry Paste Ingredients • dried bird's eye chilies • dried red chilies, stems removed, soaked until soft and squeezed dry • shallots, peeled • garlic, peeled •

Tom Yum Ingredients: • lemongrass, cut into 2-inch pieces and smashed • kaffir lime leaves, torn with the center stem removed • galangal, smashed • Thai bird’s eye chilies, lightly crushed (adjust to taste) • garlic, smashed • shallots, smashed • cilantro roots, smashed • sawtooth coriander (culantro), cut into 2-inch pieces • chicken pieces (about 1/2 kilogram), any cut you like • chicken broth or water (about 1 liter) • fresh shiitake mushrooms, stems trimmed and large ones halved •

Chicken breast or thigh, cut into • coconut milk (about 355 ml) • Thai chili paste (nam prik pao) • chicken stock (about 355 ml) • Mushrooms of your choice • galangal • lemongrass, thinly sliced • kaffir lime leaves, torn into pieces • fish sauce (about 80 ml) • sugar • lime juice (about 80 ml) • Thai bird’s eye chilies, lightly crushed and halved •

Nile tilapia, cleaned and scaled (you can cut it into pieces or leave it whole) • Thai bird’s eye chilies, finely pounded • Thai bird’s eye chilies, lightly crushed • shallots, crushed • garlic • galangal, sliced • lemongrass, sliced diagonally • kaffir lime leaves, tough stems removed • limes • culantro, sliced (or substitute with cilantro if unavailable) • tamarind pulp • plum tomatoes, halved •

Spring roll wrappers or cotton candy roti wrappers • egg yolk (for sealing the wrappers) • vegetable oil or pork lard (for stir-frying the filling) • finely pounded garlic, white pepper, and cilantro root mixture • medium cup shredded cabbage • carrot, sliced as desired • Chinese broccoli stems • ground pork (250 grams) • soaked glass noodles (200 grams) • –2 teaspoons granulated sugar (to taste) • wood ear mushrooms or shiitake mushrooms • oyster sauce •

chopped chicken thigh (about 100 grams) • green curry paste • shrimp paste • coconut milk (250 ml) • palm sugar • seasoning powder • fresh bamboo shoots, sliced (about 100 grams) • kaffir lime leaves, torn with stems removed • red chili peppers, sliced diagonally • Thai basil leaves

whole fresh mackerel • king oyster mushroom (cut into small pieces) • tomato • small shallot • onion • galangal • lemongrass (cut into pieces) • kaffir lime leaves (tear out the center stem) • cilantro (for garnish) • bird's eye chilies (lightly crushed) • seasoning powder • sugar •

–2 tablespoons green bird’s eye chilies • galangal • lemongrass • coriander seeds • cumin seeds • kaffir lime peel • –2 tablespoons shallots • black peppercorns • garlic • cilantro roots • cilantro stems • salt •

grilled chicken thighs (cut into bite-sized pieces) • coconut milk (8.5 fl oz / 250 ml) • curry paste for coconut milk • shrimp paste • water (about 240 ml) • pickled bamboo shoots (200 grams, rinsed well) • Thai basil leaves • fresh red bird’s eye chilies (sliced diagonally) • kaffir lime leaves (torn, stems removed) • palm sugar • seasoning powder • Salt, to taste

pork neck • ladles fresh coconut milk (divided) • coconut sugar • tapioca flour • oyster sauce • ladle soy sauce • sweet dark soy sauce • seasoning powder • salt • vegetable oil • garlic • white pepper •

water (about 8 1/2 cups) • chicken carcasses • pork rinds (about 1.1 pounds) • Chicken drumsticks, wings, or any preferred part • white pepper • cilantro stems/roots, if available • oyster sauce • light soy sauce • soy sauce • dark soy sauce • Chinese cooking wine (optional) • sliced bamboo shoots •

Himalayan mushroom stems (thinly sliced) • onion (thinly sliced) • oil • bread • butter • mozzarella cheese • salt • pepper

dried shiitake mushrooms, soaked until soft, then chopped into small pieces • medium king oyster mushrooms, sliced • a pack of shimeji mushrooms, both white and brown, stems removed and cleaned • wheat protein, soaked in hot water until soft • (about 40 pieces) of cherry tomatoes, halved and set aside • vegetarian sour curry paste • Shallots, thinly sliced • soy sauce with shiitake flavor • rice bran oil

rice noodles • fresh shrimp, peeled and deveined • Bean sprouts, to taste • Garlic chives (use only the stems, save the flowers for another dish) • shallots, coarsely chopped • garlic, coarsely chopped • Pickled radish, coarsely chopped, to taste • firm yellow tofu, diced • dried shrimp, finely shredded • duck egg • Tamarind paste • Palm sugar •