Tag Archives: Thai

Tom Yum Goong

Famous Thai soup!
The words “tom yam” are derived from two Thai words. “Tom” refers to the boiling process, while “yam” refers to a Thai spicy and sour salad. Tom yum is characterized by its distinct hot and sour flavors, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.

Ayesha’s Kitchen


  • 300gms tailed, cleaned prawns/ shelled prawns
  • 2 Thai chillies (red)
  • 5 cups water
  • 1 small shallot (diced)
  • 1 tomato (diced)
  • 1 stalk lemongrass (cut into chunks)
  • 4 – 5 Kafir lime leaves
  • 3 – 4 slices of Galangal
  • 4 – 5 sprigs of coriander
  • 6 – 8 mushrooms
  • 4 tbspns store bought Tom Yum chilli paste or 6 – 8 red dried chillies (soaked in ¼ cup soy bean oil & ¼ cup lime juice overnight) (crushed into paste) (picture of store bought below)









  1. Put everything except for the chilli paste, mushrooms, coriander & prawns in a pot and let it boil for 20 minutes. Add shrimp, mushrooms & chilli paste and cook for further 10 minutes or until the shrimp is cooked.
  2. Pour it in the serving pot and serve with few sprigs of fresh coriander.

Chicken Cashew Nuts

Chicken Cashew nuts is a famous Thai dish, I have made it a bit hot because I like it hot ……

Ayesha's Kitchen


  • 100 gms cashew nuts
  • 1 breast chicken (boneless, skinless, cut into thin strips)
  • ½ red onion sliced
  • 1 cup sliced red bell pepper and capsicum
  • 4 tbspns Ayesha’s Kitchen Special Oriental Sauce (1 tbspn red chilli flakes, ¼ cup vinegar and 2 tbspns soy sauce)
  • Salt to taste
  • ½ tspn ajinomoto
  • 4 tbspns olive oil
  • ¼ cup sliced spring onion stems (in chilled, iced water)


-Heat oil and add chicken strips in to it. Fry until they start changing their color. After 5 minutes of stir frying, add oriental sauce and mix well.

-After 5 minutes cooking on high flame, add vegetables and keep stirring until the onions get a nice grilled texture.

-Discard the water from spring onion stems and add them to the dish along with half of the cashew nuts.

-Give it a last stir and dish out. Garnish it with the rest of the cashew nuts.

-Serve hot with boiled rice.

Satay Chicken Sticks

These satay sticks are made according to my recipe and preferences but I have given you a plenty of choices, you can change it accordingly but my recipe is Ayesha’s Kitchen’s recipe, do try this and let me know …


  • 1 kg boneless chicken breasts or thighs
  • 4 – 6 tbspns satay sauce*
  • 2 tbspns olive oil


-Take chicken breasts or thigh meat, I prefer breast piece because its odourless, low in cholesterol and pure white meat, well you can take thigh meat because it is very moist and very juicy, up to you, wash and pat with a kitchen towel.

-Chunk them.

-Marinade them in half of the satay sauce. Well here I have said 4 – 6 tbspns, that is up to you, if you like satay sauce than 6 tbspns otherwise I prefer 4 tbspns because I don’t like it much. I use it just For adding a peculiar satay taste.

-Marinade it For 20 minutes.

-Now pass skewers* through them, one skewer For 5 – 6 pieces.

-Now grill them in a preheated oven For 20 minutes or on charcoal grill or in a Frying pan with a tbspn of olive oil For 30 minutes, but the best part is on charcoal grill.


Now serve it hot on sautéed vegetables bed with a drizzle of the remaining satay sauce.

Ayesha's Kitchen

Ayesha's Kitchen


-Marinade well.


This will serve 4 persons easily.


*Refer to glossary