Googling "most popular takeout in the US" will yield any number of sites that claim to have calculated such stats, so I consulted several of them and then focused on those items or cuisines that appeared over and over again. Now, put your knowledge into practice and give one of our tasty Thai recipes a go.We used the most popular takeout items to see how much you can trim off your monthly food bill by making them at home. Thai soup should be served in small individual bowls alongside the rice, stir-fries, curries and any other dishes shared with the other diners. In Thai cuisine, soup forms an integral part of the main meal rather than being a starter, and it performs one of two purposes: to provide a neutral foil to the other dishes, cooling and resetting an over-stimulated palate or, as in the case of this chilli and lime soup, to give you a good punch in the tastebuds. Unless it’s noodle-based, it’s rare to find Thai soup served as a standalone dish (though my mother used to serve tom yum goong as a course at her dinner parties in the 1980s). Always add lime juice off the heat to prevent bitterness and cloudiness in the finished dish. This encourages the limes to release more juice. To get the most juice from your limes, roll them on a hard work surface before you squeeze them. You don’t need any special equipment for creating Thai soup apart from a large pestle and mortar. It needs to be hot, tart, salty and bright. No two chillies or limes are created equal, so frequent tasting is an important part of making this soup. Keep a mug of water handy to add in: pour a little down the side of the wok (not into the centre) any time the dish looks too dry. Key techniques Get the wok hot before you add the oil, then make sure the oil is properly hot before you start cooking. Fae daeng means ‘red fire’, and this charred aroma, or ‘wok breath’, is the secret to dishes like the one on the right. If possible, try to catch a little of the flame in the wok as you stir-fry. Even gas hobs with a wok burner don’t give enough of it, but we have to make do with what we have. Get the flavour right The key is high heat. Set aside to cool, then discard the oil, wipe the wok clean with kitchen towel and you’re good to go. Next you have to season the wok: heat it over a high flame until hot, then add a couple of tablespoons of oil, moving it around the wok until the inside has turned completely black. Make sure you season it correctly before using for the first time (see below).ĭepending on the brand, before using a new wok you may have to first scrub off a protective layer in hot soapy water, or you may have to burn it off over a flame – check the manufacturer’s instructions to see what they advise. A proper one doesn’t cost much, yet it will last and last. Lesson two: How to master stir-fryingĪ wok. Techniques… The finer you chop all the herbs and spices initially, the easier it will be to pound them to a smooth paste. Alternatively, a Nutri-bullet or mini-chopper work brilliantly. Wooden ones or those silly little white ones simply won’t do. Remember also that this curry is not meant to be sweet or mild – it’s brash, bright and spicy.Ī large stone pestle and mortar is what you need here. The longer a green paste sits around, the more it loses that bright chlorophyll colour and fresh flavour. The vivid colour of a green curry requires freshness. Get the flavour right… With most Thai curries it’s perfectly acceptable to use a decent ready-made paste. Lesson one: How to make a Thai green curry paste
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