Chicken Soup, Passion Fruit Shooter with Grilled Shrimp, Shrimp Soup

Thom Gai Maprau Pao - spicy chicken soup with coconut

• Open the coconut and catch the water. Roughly chop the pulp and grill until it turns color. Puree the coconut meat without the shell with the coconut cream and coconut water and strain through a sieve. Bring the broth to a boil. Add salt, chillies, coconut water and meat, mushrooms, lime leaves and chicken. Simmer for 2-3 minutes (until the chicken is cooked through). Season with coriander, chillies, fish sauce, sugar and lime juice. The soup should taste hot, salty, smoky and sour.

Saeng Wa Gung Pao - passion fruit shooter with grilled shrimp and kaffir lime juice relish

Passion fruit shooter

• Halve the passion fruit and remove the pulp. Squeeze oranges. Puree the pulp and orange juice with a hand blender and strain through a sieve into a bowl. Mix with the icing sugar and the crème fraîche. Distribute the shooter on the glasses.

grilled shrimp with kaffir lime juice relish

• Remove the bowels from the shrimp. Grill the prawns for about 3 minutes, let them cool, peel and cut into fine cubes. Meanwhile, mix the dressing ingredients and pour over the prawns. Mix the prawns with the remaining ingredients. Mix the shrimp with the ingredients for the relish and serve in the banana leaves. Alternatively, you can serve the prawns on a spoon or a piece of grilled coconut.

Thom Yam Gung - hot and sour shrimp soup

• Peel and devein the prawns. Rinse the heads and bowls briefly and place in a saucepan with salted water. Let simmer until the broth turns reddish and a little oil rises to the surface, max. 15-20 minutes. Strain through and press the shells against the sieve. Bring the stock to a boil and season with fish sauce. Mash 3 chilies and then the lemongrass in a mortar. Add lemongrass, galangal and lime leaves to the broth. Mash the remaining chillies and place them on the table for seasoning. Add the shrimp to the broth and simmer until they change color. In a bowl, mix the lime juice, fish sauce, mashed chillies and coriander greens together. Add the soup and season to taste.