HOW TO KHAO SOI YOUR KITS

What you’ll need:

1 Small Yellow Thai Curry Kit (including coconut milk)
1 Lemongrass Soup Kit
1 tbsp olive oil
½ red onion, diced
4 cloves of garlic, rough chopped
1 Red bell pepper, sliced thin
1-2 tbsp Soy Sauce (optional)
1 tbsp chili garlic sauce (optional)
1 lime
Protein options: 10oz prawns or thin sliced chicken breast
Noodle options: flat egg noodles, lo mein noodles, or rice noodles
Garnish options: fresh basil and/or cilantro, bean sprouts, lime wedge, crispy noodles

*You will have some leftover portions of your packets from your soup kit along with some of or Jasmine rice to enjoy at another time.

Instructions:

1. Cook your noodles as per package instructions.  Make sure not to over cook your noodles, you want them about 80-90% cooked.

2. Combine 1 tsp of the chicken stock from your soup kit with 1 cup of hot water, stir and set aside.

3. In a large frying pan, heat oil on medium heat and sauté your onion, garlic and 2 tbsp of lemongrass from your soup kit.  Stir regularly and allow to cook for about 3 minutes or until they start to brown (be careful not to scorch).  Add your paste from your yellow kit and stir for about a minute.

4. Add the full can of coconut milk that came with your yellow kit, scraping along the bottom of your pot as you stir.  Add chicken broth along with the lime leaves and red chilies from both kits (omit chilies for a dish with no spice, cut them up for a spicy one).  Bring your broth to a low simmer while stirring occasionally. 

5. Add the galangal from your soup kit along with the palm sugar and fish sauce from your yellow kit (you’ll have a total of two packets of fish sauce.  They’re the same size so don’t worry if you mixed them up).

Option:  You may opt to add the soy sauce and the other packet of fish sauce from your soup kit at this point but make sure you’re testing as you go to ensure your dish doesn’t get too salty.  If adding chili garlic paste, do that now.

1. Add your choice of protein and simmer until cooked.

2. Remove from heat and add a generous squeeze of lime.

3. Add a handful of noodles to each bowl and ladle the broth over top.  Your noodles will continue to soften at this point.

4. Garnish as desired.

Photo credit: @mybarecupboard

Red curry dumpling soup

I am not for one second going to take credit for this but, I am going to share it with you because I made this and it really was, SO good. With a few tweaks (notes below) you can make this Red Thai Curry Dumpling Soup using your Large Panang Thai Curry Kit. Save this post for later, trust me.

Red Curry Soup
- 20-24 frozen dumplings
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 thumb piece ginger, grated
- 2 garlic cloves, minced
- 3 tbsp Panang Thai Curry Paste (all of the paste in your Kit)
- 3 cups chicken stock
- 1 can coconut milk
- 1 1/2 tbsp palm sugar (your Panang Kit has 2 tbsp)
- 1 tbsp fish sauce (your Panang kit has 2 tbsp)
- Lime juice, to taste (if you don't have lime, use the tamarind in your kit).

I also added the chilies and lime leaves from the Kit. You will have rice and 1 can of coconut milk leftover from your kit to use down the road.

Heat a vegetable oil in a large pot over medium heat. Add onion, ginger and garlic, and cook for 2 - 3 minutes, stirring until soft. Add the red curry paste and cook for a further minute. Mix in the chicken stock, coconut milk, palm sugar and fish sauce. Bring to a boil then reduce to simmer for 10 minutes. Add lime juice, taste and season as desired.

Boil Dumplings separately as per package instructions (you can also use wontons), then transfer to serving bowls. Ladle over the hot soup.

Garnish options: Fresh herbs, chopped chili, fried shallots. I used basil, more lime and bean sprouts.

Serves 4

Credits: There are a few of these out there but I came across the reel from @saltnpiipa, a father son team that I love. Picture and instructions are from @brendan_pang whom, they were inspired by and I am now following as well ;)

LAAP KITS

Laap Kit - For your Vietnamese / Lao fusion Subs, I recommend using ground pork or chicken, a fresh squishy bun, a touch of mayo, slivered carrot, thin sliced red onion, cilantro and any other veggies you want to load up with. Chilies are included in your Kit if you'd like a spicy version.

Laap is actually, traditionally a "meat salad".  Eaten by hand, with raw vegetables and sticky rice, this dish is said to be the unofficial national dish of Laos.
I've served this Kit up in many fusion varieties, everything from the intended format to lettuce wraps and Vietnamese subs.  For $5 a Kit, it's so very worth a try and, you'll have experienced a little bit of authentic Laos.  See details on our Laap page, scroll for suggestions and what to expect in your Kit. Good in your pantry up to 6 months, these are a great little addition to your order when you're craving something a little lighter for our hot summer days.

Lettuce Wrapped Laap

PANANG KITS

How peanuty is your Panang? If you're a peanut lover you probably already do this but, I usually keep some whole peanuts on hand to add to any of our curries and pad thai BUT what if there was yet another level? A level that gave you a richer sate like curry?⠀

Pull out one of your Panang Kits. You can also use your red kit if you already ate all your panang.⠀
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1. Mini Chopper - Add your paste, 30ml peanuts or a tablespoon of peanut butter. Blend away. If you aren't getting a good blend going, use some of your coconut milk to loosen up your paste to help it along. Cook your Kit as per normal.⠀
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2. Mortar - If you don't have a chopper or really like using your mortar, go ahead with the above steps with either peanut butter or peanuts. Coconut milk wont be necessary for this step.⠀
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3. Old fashioned spoon - If you don't have either of those, you can absolutely toss in a little elbow grease and mix your paste and peanut butter in a small bowl before cooking.⠀
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Note: I prefer natural peanut butter but you can use others, just know that it will make your curry sweeter. If not using natural peanut butter maybe slowly add your palm sugar to taste when cooking instead of all at once. ⠀
Be mindful of how salty your peanuts/peanut butter is as well, you can cut back on some of your fish sauce and add to taste to keep from an overly salty dish.⠀

BE A CREATOR OF SOUP

Try messing with our Kits. If you don't have one of our soup Kits handy, you can make any of your curry kits into a restaurant quality Thai soup. Specifically designed for you, by you.

Try messing with our Kits. If you don't have one of our soup Kits handy, you can make any of your curry kits into a restaurant quality Thai soup. Specifically designed for you, by you. Add a little bit of chicken stock to your curry before adding your meat and veggies. Just enough to make it soupy (go really easy on the green or you'll dilute it). Add all your favorite options for meat and vegetable (I love halibut or shrimp in my Thai soups). Precook and toss a handful of rice noodles in your bowl before pouring your broth over top.⠀
Any chicken stock will work, use your favorite. If you don't have a favorite yet, try some bone broth from Borderland (borderlandfood.com). This will bring your soup a whole new level and provide crazy benefits. Also. LOCAL! #whoop!⠀