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Tom Yum Thai Chicken Soup

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Part of the furniture

Tom Yum Thai Chicken Soup

Post by CathyCat on Mon 7 Nov 2016 - 14:44

This is the hot and sour Thai soup that I love so much and regularly get from my local Chinese/Thai takeaway place.
(I call it Tum Yum - the name says it all!)

I've decided to experiment today and try and make my own at home.  Found these 2 easy recipes online and I'm going to flit between the two and try and make my own version.  If it comes out OK, I will do some more and have it ready for Kitten and Lucas for when they come on Friday. heartface


2tsp tom yum paste
600ml (1pt) chicken stock, hot (fresh if possible)
2 kaffir lime leaves
1 stick lemongrass, thickly sliced
squeeze fresh lime juice
1tbsp fish sauce
1 long red chilli, finely sliced
1tsp caster sugar
75g (3oz) leftover cooked chicken, shredded
75g (3oz) button mushrooms, halved
1 tomato, chopped into thin wedges
fresh coriander leaves, to garnish

Heat the tom yum paste in a medium saucepan. Add the hot chicken stock, kaffir lime leaves, lemongrass, lime juice, fish sauce, chilli and sugar. Bring to the boil and then simmer over a medium heat for 5 minutes to infuse all the flavours and make a spicy stock.

Add the chicken, halved button mushrooms and tomato wedges and simmer for another 2 minutes to warm through. Divide the soup between 2 bowls, then garnish with some fresh coriander leaves to serve.

    1tbsp vegetable oil
    6 spring onions, trimmed and sliced
    400g skinless chicken breast fillets, cut into thin strips
    1tbsp tom yum paste
    900ml chicken stock
    2 kaffir lime leaves
    150g green beans or mange tout
    Few small whole red chilli peppers, optional
    1tsp caster sugar
    Squeeze of lime juice
    1tbsp fish sauce
    Salt and freshly ground black pepper
    Handful of fresh coriander leaves, roughly chopped

  1. Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins. Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink. Stir in the tom yum paste and cook for 1 min.

  2. Pour in the stock and add the lime leaves and green beans or mange tout and small whole chilli peppers, if using. Simmer gently for 10 to 15 mins until the chicken is just cooked.

  3. Add the sugar, lime juice and fish sauce and season to taste with salt and freshly ground black pepper. Stir in the coriander and simmer for 1 to 2 mins until just wilted. Serve in warmed bowls.
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Part of the furniture

Re: Tom Yum Thai Chicken Soup

Post by CathyCat on Mon 7 Nov 2016 - 15:24

Also discovered that one of the ingredients in particular - Galangan (which is actually included in these recipes in the Tom Yam paste that I'm using) is extremely beneficial health-wise, for things like rheumatic pain and gastric problems (to name just a few). It's actually a natural medicine, apparently widely used in Asian countries.
It's probably not that easy to get fresh around here, but I'll have a look up in Tesco's which does have a wide range of herbs and spices.
Meanwhile, I have found a very helpful video with tips on how to make this soup. The recipe there substitutes the chicken for shrimp - but as this is not something that agrees with me, I will be using the chicken version ....

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Part of the furniture

Re: Tom Yum Thai Chicken Soup

Post by CathyCat on Mon 7 Nov 2016 - 19:31

Well, I found all the ingredients I needed in Tesco's - except for the gallangal - but it's not actually a listed ingredient in either of my two chosen above recipes and it's contained in the Tom Yum paste anyway, so doesn't really matter.

15 Amazing Benefits of Galangal For Skin, Hair and Health
We use and speak of many herbs on a daily basis. But how many of you have used or even heard of the herb Galangal? In this article, we give you all the information needed!

What Is Galangal?

Galangal is an herb that comes from the ginger family and belongs to genus Alpinia (1). This herb is mainly found in South-East Asia and is widely used as a spice to flavor food products. It is native to Thailand, Malaysia and Indonesia. Galangal herb in all its forms of Galangal seeds, oil and more has been widely used as a herbal medicine since ages. This herb is used as a medicine in Middle-East and India. Today, it is being imported widely in Europe for its flavor and medicinal properties. There are four main types of galangal – Chinese ginger, greater galangal, sand ginger and lesser galangal.

Health Benefits of Galangal:

1. Eating galangal helps in relieving the discomfort caused in stomach and abdomen due to inflammation or other diseases (1).

2. It helps in curbing down the sea and motion sickness (2).

3. It also helps in promoting the blood circulation in the body (3).

4. When suffering from diarrhea, you can always eat a few slices of galangal as it gives immediate relief (4).

Skin Benefits of Galangal:

5. Apart from its medicinal values, it is also widely used for skin care. Galangal juice can be applied topically for the treatment of many skin diseases. It consists of 40 antioxidants that help in protecting the skin against aging (5).

6. This herb removes the toxins from the body and improves the blood circulation (6). This results in the release of extra nutrients to the skin tissues. The antioxidants present in galangal prevent the free radicals from damaging the skin, thus preserving the youthfulness of the skin.

7. The juice of galangal acts as a great healing medicine for skin burns. When the juice of this herb is applied topically on the burnt skin, it provides relief from pain and will also heal. You can also rub fresh slices of galangal on the skin 2 to 3 times every day to reduce the scars.

You will note the difference in 6 to 12 weeks. Always make sure that you use fresh galangal juice or slices on the skin.

8. It is a powerful antiseptic and cleanser that helps to keep the skin clean, blemish free and smooth ([url= Thai Herbal%3A Traditional Recipes for Health and]7[/url]). This herb revitalizes and rekindles your skin. This is also widely accepted as a natural fighter against acne. When applied, it reduces the formation and eruption of acne by clearing the bacteria from skin.

Hair Benefits of Galangal:

9. It has also been used in the treatment of hair and scalp. This was used widely as an Ayurvedic medicine for the treatment of diseases related to hair and scalp (8).

10. The oil of galangal is known to be advantageous for hair growth.

11. The use of galangal on scalp increases the blood circulation and thus, it promotes hair growth. The fatty acids of galangal are great for thin hair. The juice of galangal can be mixed with jojoba oil and applied to the thinning hair.

This concoction will help you counter hair loss and promote hair growth.

12. It is a great remedy for dry and brittle hair as it contains zinc, vitamins and phosphorous which provide bounce and shine to hair (9).

13. This is the best remedy for countering the problem of hair loss. The extracts of galangal will make your hair stronger and will also provide a nice fragrance!

14. The extracts of galangal can also be used for the treatment of split ends. This condition is seen when the hair is exposed to pollution, excess heat and other forms of damage.

15. Dandruff is a common problem all over the world. The antiseptic properties of galangal will greatly help in getting rid of dandruff permanently. The oil extracted from galangal can be applied on the scalp. Alternatively, you can mix freshly grated galangal with olive oil or sesame oil. You can also mix lemon juice to this concoction and apply it to the scalp to treat dandruff.

Nutritional Value of Galangal:

Galangal is a good source of fiber. It is rich in iron, sodium, Vitamin A, C, flavonoids, phytonutrients, emodin, beta-sitosterol, quercetin, and galangin. These are some popular nutrients found in this herb.
In the end, you must also remember that galangal is a plant herb and can cause allergies. If you are prone to allergies or have sensitive skin, you must take precautions before you apply it on your skin.

I'm actually quite knackered now (I know ... all I've done today is go up to Tesco's - but it's just about worn me out.)  Hands starting to play up again now too, so I not in the mood now to start cooking.  Maybe tomorrow, or maybe I'll just wait till Thursday, meaning that K & L will have to be the guineapigs to try it out without pre-trial. obgob

Anyway, Corrie is just about to start, the first of the trio soap sandwich, so finishing for now.
Part of the furniture
Part of the furniture

Re: Tom Yum Thai Chicken Soup

Post by CathyCat on Tue 8 Nov 2016 - 16:34

I made my Tum Yum soup today, and it's absolutely tum yum deelish!  (Not quite the same as my takeaway one, but just as good  aok - even though I say so myself giggle ).  The only thing I would change is to take out the lemon grass sticks before serving.  Great for the flavouring, but not to bite into!  Now that I come to think of it, I think yer one in the video did actually say that - they just for the cooking but take out before serving. I did bruise them properly before putting in.  Anyway, I'll know for the next time.  I've just had a lovely bowl of tum yum and there's more there for later when I get back from my Spook Night.  The Blue Orchid takeaway will probably be wondering what's happened to me, as every Tuesday without fail, I go there for my favourite takeaway soup on the way home from Spook Night (not to mention the other times during the week when I feel the need).

I won't be giving up on them though; this cooking lark is really not something I'm into at all these days.  Different when you've got someone to share the eating with, but I honestly can't be bothered with all the messing around and fiddlin' and foosterin'.  Then you have all the pots and chopping boards and utensils to clean up and put away.  By the time all the fecking around is done the hunger's usually gone off you anyway.  Nah, what's the point when you can have someone else do all that, and you've got the time and space to just sit down and enjoy just what you want, when you feel like it.

That's how I feel about Christmas Day now too.  For the last few years we've gone out for our Christmas Dinner (Kev, Dave, Mike & myself).  So much nicer to do it that way, and more relaxing - having someone else do all the work and giving you time to actually enjoy a lovely Christmas meal without fuss or stress.  We've already booked up for this year - at the Goldsmiths Arms in East Acton.  Same place we went to last year - only of course, poor Kev wasn't able to come that time as he was too sick.  He'll definitely be making up for it this year!

    Current date/time is Tue 22 May 2018 - 14:27