Two weeks ago, E and I had a date night where we escaped to Thailand, via cooking class at Sur La Table. This cooking class was a long overdue Christmas gift that I purchased for him almost two years ago. (He has a problem redeeming gift cards.) E loooves Thai food so this night was so much fun for him. Before we got out of the car I told him: “You’re doing all of the cooking. I’m just going to stand and watch!”
The class was divided into six recipe sections. We got stuck with the Tom Yum Koong soup recipe after a classmate spied the prawns, with the eyeballs attached and walked away to another recipe.
Here’s my plate after it was all said and done. The soup was yucky. I didn’t like the peanut sauce. The pork skewers weren’t spicy enuff for my taste. I didn’t touch the Pad Thai because of the tofu. E ended up eating most of my plate except for the rice because I devoured all of that and got seconds. Can you tell I’m a fan of Thai food?
The class was fun. Personally I would love to do it again. (Just not Thai) The $69 per person price tag was a thick pill to swallow but E and I had a lot of fun and it was an awesome change from our normal date night routine. After four years together, you gotta shake things up a bit.
If you’re curious to try the recipe at home here it is:
2 Green Bird’s eye chiles
2 Cilantro stems w/ roots
2cups Seafood or chicken stock
6 thin slices galangal root
1 stalk lemon grass, tough outer layers removed & roughly chopped
2 Kaffir lime leaves, stems removed, torn into large pieces
6 Medium shrimp, shelled and deveined
4 white mushrooms, quartered
3 tbsp fish sauce
1/2 tsp sugar
1/2 tsp Nam Prik Pao (chile paste in oil)
1 cup coconut milk
2 tbsp lemon juice
Roughly chop the chiles and cilantro stems
In a medium saucepan combine the stock, galangal, lemon grass, kaffir lime leaves, and the chopped chiles and cilantro. Bring to a boil over medium high heat, lower the heat and simmer 10 minutes. Remove from heat and set aside until just before serving.
Pour the soup thru a fine mesh strainer into a medium bowl. Return the soup to the saucepan and place over medium heat. Once the soup returns to a simmer, add mushrooms, fish sauce, sugar, Nam Prik Pao and coconut milk. Simmer at least 20 minutes. Two minutes before serving, add the prawns and cook for additional 2 minutes.
Turn off the heat, add the lemon juice and stir to combine. Add the cilantro and serve.