One Night In Bangkok

Crispy Prawn Springrolls & Coconut Chicken Soup

spring rolls

This is another favorite of mine that really warms the soul, and on these cold November nights whisks me away to the tropical destinations of Southeast Asia. I wanted to share two recipes in one for this post because coconut soup and springrolls is, to me, the equivalent of chicken noodle soup and crackers. Though both items don’t necessarily have to be made together, it’s always nice to have something crispy with a warm bowl of creamy soup.

Crispy Prawn Springrolls

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Crispy Prawn Spring Roll Filling

  • Servings: 30-40 Springrolls
  • Difficulty: Intermediate
  • Print

  • 125-150g Vermicelli
  • 10-15 large raw black tiger prawns, coarsely chopped
  • 2 scallions, finely chopped
  • 2 cloves of garlic, minced
  • 1 tbsp minced ginger
  • 1 red Thai chili, minced
  • 2 tbsp fresh coriander stems, finely chopped
  • 4-6 oyster mushrooms, coarsely chopped
  • 1 large carrot, finely diced
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh basil, finely chopped
  • 1/4 cup hoisin sauce
  • 1 tsp sesame oil
  • 1 tsp salt
  • Spring roll wrappers, small or large
  • Cornstarch Slurry: 1 tbsp cornstarch + 1 tbsp cold water, for folding
  • Scant ½ cup Rice Flour, for dusting
  • 2 Liters Peanut Oil, for frying

1. Soak vermicelli in cool water for 15 minutes, then strain and let dry.

2. In a wok over high heat, add 1 tbsp oil. Then add the chopped prawns, scallions, garlic, ginger, chili, coriander stems, carrots, and mushrooms. Stir-fry for 3-5 minutes, until prawns are fully cooked. Place prawn mixture in a bowl.

3. Using scissors, cut the vermicelli into smaller strands. Nothing perfect, just more manageable sizes. Add to the prawn mixture.

4. Add the mint, basil, hoisin sauce, salt, and sesame oil to the mixture. Stir well to combine. Chill for 30 minutes.

springrollsoupfilling

Rolling it up…

springrollsoupfilling11. Place one wrapper on a flat surface and turn so it looks like a diamond.

2. Scoop about 2 tbsp of filling, depending on the size of the wrapper, onto the bottom third of the wrapper. It’s always better to underfill than it is to overfill.

springrollsoupfilling23. Roll the bottom of the wrapper over the filling and continue rolling tightly until in line with the side flaps.

springrollsoupfilling34. Fold in one side flap and roll 360°.

5. Fold in second flap and continue rolling up to 3/4 of the wrapper.

springrollsoupfilling46. Brush top flap with the cornstarch slurry, then finish rolling the rest of the wrapper.

springrollsoupfilling57. Place springrolls on a baking sheet dusted with rice flour.

Frying…

  1. Heat 1 liter of peanut oil to 200°C.
  2. Add springrolls, don’t overcrowd.
  3. Fry for 4-6 minutes until golden.
  4. Place on a wire cooling rack until ready to eat.

Dipping Sauce

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Spring Roll Dipping Sauce

  • Servings: Makes ½ cup
  • Difficulty: Easy
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  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 lime, juiced and zested
  • Freshly chopped mint and coriander
  • Thinly sliced chili
  • A few drops of Sesame Oil

In a small bowl, mix all ingredients well and serve with springrolls.

Coconut Chicken Soup

springrollsoup2

Coconut Chicken Soup

  • Servings: 4-6 Bowls
  • Difficulty: Easy
  • Print

I’ll admit, this is a ridiculously long list of ingredients, but I can assure you that each one serves a particular purpose, giving this soup an amazingly intense and balanced flavor.

  • 1/4 cup coconut oil
  • 2 chicken breasts, boneless, skinless
  • 3-5 cremini mushrooms, very thinly sliced. *Cremini mushrooms look like the common white mushrooms only with a brown top. Technically an immature portobello.
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • 2 tbsp minced coriander stems
  • 2 Thai chillies, minced
  • 2 lemongrass stalks, peeled, bruised, and minced
  • 1 tbsp galangal, crushed
  • 4 scallions, finely chopped
  • 1 can(400ml) coconut milk
  • ½ can(200ml) coconut cream
  • 2 cups chicken broth
  • 2-3 kaffir lime leaves, crushed
  • 1/4 cup fish sauce
  • 2 tbsp sriracha sauce
  • 2 carrots, julienne
  • Bean sprouts, to garnish
  • Fresh mint, to garnish
  • Fresh basil, to garnish
  • Fresh coriander, to garnish

1. Cut chicken breasts into 1-inch (2.5cm) square chunks.

2. Heat wok on high and add the coconut oil. Add chicken and fry for 1 minute.

3. Add the mushrooms, ginger, garlic, coriander stems, chillies, lemongrass, galangal, and scallions. Stir-fry for about 5 minutes.

4. Stir in the coconut milk, coconut cream, and chicken stock. Then add the crushed kaffir lime leaves, fish sauce, and sriracha sauce. Simmer for 10 minutes as you cook off the springrolls or prepare the rice.

5. Finally, add the carrots and bean sprouts.

6. Pour into preheated bowls and garnish with fresh herbs. Serve with fluffy, yet slightly sticky Jasmine rice.

And there you have it… A complete Thai dinner that will warm your soul over the coming winter months. Enjoy!

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I’ve missed my self-imposed deadlines this past week. Ideally, I like to publish posts every Sunday and Wednesday, but time has just slipped away. I’ve been busy with another creative endeavor that has demanded my time and attention. I will do my best to publish at least one post a week, especially for those of you that have been reading and sharing my blog and have been so encouraging. And at some point in the future I will share the details of my new endeavor. Thank you.

17 thoughts on “One Night In Bangkok

  1. Aw dude, this is absolutely amazing! Well done you.
    Fantastic shots, fantastic content and fantastic food! You are definitely putting me to shame. I’m going to steal all of this as soon as possible (subbing the chicken of course ;o)

    Liked by 1 person

    1. Very nice!!! I love laksa as well. I love all Southeast Asian food …at least of what I’ve tried. Sometimes I just put together certain flavors to make various soups and noodle dishes, but have no idea the names. 😀

      Like

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