{"id":17202,"date":"2013-04-04T16:33:00","date_gmt":"2013-04-04T21:33:00","guid":{"rendered":"http:\/\/the2seasons.com\/?p=17202"},"modified":"2013-04-04T16:33:00","modified_gmt":"2013-04-04T21:33:00","slug":"our-thai-cooking-class","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=17202","title":{"rendered":"Our Thai Cooking Class"},"content":{"rendered":"

\"\"<\/h3>\n

 <\/p>\n

When we went to Thailand a couple of weeks ago, one of the things Mr. Spring and I did was an all day cooking class in Chiang Mai. \u00a0If you ever go, we definitely recommend the Chiang Mai Thai Cookery School<\/a>. \u00a0There was excellent instruction, and it was very hands on as each person prepared his\/her own dishes. Plus, there was lots of yummy food to eat. \u00a0I thought it would be fun to share some of the recipes and techniques we did. Today I am going to give you the recipe for Tom Yam Goong soup which is a Thai hot and sour prawn soup, and it is so good.<\/h3>\n

 <\/p>\n

\u00a0\"\"<\/p>\n

This soup was made with prawns, but also it can be made with chicken, depending on what you like. \u00a0We made a broth version, but a lot of people know this soup with a coconut base broth. \u00a0You add a little amount of coconut milk and stir at the very end to have the creamier coconut broth. \u00a0Both ways are very tasty.<\/h3>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n

With each dish we went to a classroom and watched the chef prepare and cook the dish first. \u00a0Afterwards, we each came to our own cooking station and went to work. \u00a0While everything was set out for us, we had to chop and do some other preparations. \u00a0We learned it is best to have everything prepared and ready. \u00a0The spoon at the top of the picture was made out of a coconut shell. \u00a0I loved it, and we\u00a0looked everywhere for one and didn’t have any luck. \u00a0I guess maybe a Thai restaurant supply store might have them.<\/h3>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n

Here you can get \u00a0a view of things cooking in the pot and smelling amazing. \u00a0Ahh… I wish you could have smelled how good this was.<\/h3>\n

 <\/p>\n

 <\/p>\n

\"\"<\/h3>\n

Towards the end, we added some lime, and this was a good little tip they taught us. \u00a0Hold your knife sideways and squeeze the lime down the non-sharp side. \u00a0This way you will get lots of juice. \u00a0See below for the recipe and enjoy.<\/h3>\n

 <\/p>\n

\"\"<\/p>\n

Thai Hot and Sour Prawn Soup – Tom Yam Goong<\/span> (Serves 4)<\/strong><\/h3>\n

2 cups, prawns-washed, peeled and deveined. Keep the peelings.<\/h3>\n

3 cups water or chicken stock<\/h3>\n

6 cloves of garlic-crushed<\/h3>\n

6 shallots-sliced<\/h3>\n

2 stalks of lemongrass- lower 1\/3 only, slice into (1 inch) pieces.<\/h3>\n

10 thin slices of ginza or galangal- skin removed (this is like a sweet ginger)<\/h3>\n

2 cups straw mushrooms- cut in half<\/h3>\n

2 tomatoes -each one cut into 8 pieces<\/h3>\n

20 small green chillies (this is where you can add spice) \u00a0If you do not want spice add whole. \u00a0If you want \u00a0some spice, cut in 1\/2 lengthwise and remove seeds. \u00a0If you want it very, very, very, spicey, cut in 1\/2 lengthwise and keep seeds.<\/h3>\n

3 tablespoons Fish sauce<\/h3>\n

5 kaffir lime leaves- torn into large pieces discard stem<\/h3>\n

2 tablespoons of lime juice. \u00a0Roll lime around and squeeze down the knife<\/h3>\n

1\/2 cup cilantro chopped<\/h3>\n

 <\/p>\n

Put the heads and peelings of the prawns in a pan with the water and bring to a boil. \u00a0Remove the prawns and \u00a0peelings from the pan and bring the stock back to a boil. \u00a0Add the garlic, shallots, lemongrass and ginza, and bring to a boil. \u00a0Then, add the mushrooms and tomatoes, and bring back to a boil. \u00a0Add the chillies and fish sauce followed by the kaffir lime leaves. \u00a0Cook gently for 2 minutes, then add the prawns and cook for about 20 seconds till they turn pink. \u00a0Turn off the heat, and stir in the lime juice. \u00a0Serve garnished with the cilantro.<\/h3>\n

 <\/p>\n

<\/h3>\n

<\/h3>\n

Click here to like The 2 Seasons on Facebook<\/a><\/h3>\n

Cheers!<\/h3>\n","protected":false},"excerpt":{"rendered":"

  When we went to Thailand a couple of weeks ago, one of the things Mr. Spring and I did was an all day cooking class in Chiang Mai. \u00a0If you ever go, we definitely recommend the Chiang Mai Thai Cookery School. \u00a0There was excellent instruction, and it was very hands on as each person […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/17202"}],"collection":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17202"}],"version-history":[{"count":14,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/17202\/revisions"}],"predecessor-version":[{"id":17276,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/17202\/revisions\/17276"}],"wp:attachment":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17202"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}