Laosy Thai Kitchen

10/21/2026

10/21/2026

🍤 Thai Soup (Tom Yum Goong)

📝 Ingredients

- 500 g prawns, peeled and deveined
- 2 tomatoes, sliced
- 200 g mushrooms, sliced
- 1 onion, sliced
- 2 stalks lemongrass, crushed
- 4–5 slices galangal (or ginger)
- 5–6 kaffir lime leaves
- 3–5 red chilies, crushed
- 3 tbsp fish sauce
- 3–4 tbsp lime juice
- 1 tsp sugar
- 2 tbsp chili paste (optional)
- 200 ml coconut milk (optional, for a creamy soup)
- 4 cups water
- A handful of fresh coriander
- A little oil for sautéing

👩‍🍳 Procedure

1. Sauté the Aromatics: Heat a little oil in a pot over medium heat.
2. Add the lemongrass, galangal, kaffir lime leaves, and crushed red chilies.
3. Sauté for 1–2 minutes until fragrant.
4. Add Water: Pour in 4 cups of water and bring it to a boil.
5. Reduce the heat and simmer for about 5 minutes to release the flavors of the aromatics.
6. Add Prawns & Vegetables: Add the prawns, sliced tomatoes, mushrooms, and onion.
7. Cook for 3–4 minutes, or until the prawns turn pink and are cooked through.
8. Season the Soup: Add fish sauce, lime juice, sugar, and chili paste if using.
9. Stir well and adjust the spicy, salty, and sour flavors according to your taste.
10. For a Creamy Version: Add the coconut milk and stir gently.
11. Simmer for another 2 minutes. Do not boil too vigorously after adding the coconut milk.
12. Turn off the heat and add fresh coriander.
13. Serve: Serve the Tom Yum Goong hot, garnished with extra coriander, sliced chilies, or lime wedges if desired.
14. Enjoy your spicy, sour, and aromatic Thai Soup! 🍤🌶️🍋❤️
CHEF Styles

10/21/2026

Pad kra pao with a fried egg 🍳 One of Thailand's most loved quick meals, and for good reason!

Garlicky minced meat, fiery chilies, fragrant holy basil, and savory sauce over hot jasmine rice. Add a crispy-edged fried egg with a runny yolk, and I'm happy.

The secret is a really hot pan and cooking everything quickly to get those bold, savory flavors. My recipe walks you through the ingredients and method for making it at

Which do you prefer: pork, chicken, or beef pad kra pao?

10/19/2026

Save these Noodles Stirfry Recipes for your next Cooking!

Easy and Delicious Pad Thai ❤️

Recipe:
1/2 onion sliced
4 garlic diced
2 eggs (scrambled)
1 cup chicken slices
1 cup shrimp
1 cup fried tofu
2 cup bean sprouts
2 T oil
3 stalks green onions
1 pack noodles (10 oz)
About 1 cup- Pad Thai sauce (see below)

Garnish:
Chopped peanuts

INSTRUCTIONS:
1. Cook rice noodles according to package instructions. Drain noodles.
Set aside.

2. Stir-fry chicken in oil over medium-high heat.

3. Then, add onions and garlic, saute until fragrant.

4. Add shrimp and tofu. Stir fry until cook.

5. Add the cooked noodles, bean sprouts, green onions and sauce.

6. Mix well until combined. Add scrambled eggs.

5. Garnish with extra green onions, and chopped nuts. Enjoy!

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Pad Thai Sauce Recipe:
Ingredients:
3 T tamarind paste
3 T water
3 T brown sugar
1 T dark soy sauce
2 T fish sauce
1 T oyster sauce
1 t chili sauce

Whisk all of the ingredients together in a small bowl.
Store and refrigerate in a sealed container until ready to use. Good for I week fridge.

——

Filipino Pancit Bihon ❤️

Video here: https://www.facebook.com/share/r/18dse2nEMq/?mibextid=wwXIfr
———
Nothing can compare Filipino’s Pansit

Filipino Golden Bihon Stir Fry

Recipe:
1 small pack Golden noodles - 8 oz pack - soaked in water till softened
2 cups chicken slices or ham
1 bunch Chinese cabbage or bokchoy 🥬 sliced thinly
1 Carrot thinly slices
1 cup green beans
1 Onion Cut thin slices
3 Cloves Garlic Finely chopped
1 bell pepper sliced
3 tbsp oil
1 cup green onions sliced

Stir Fry Sauce
3 tbsp Light soy sauce
2 tbsp Oyster sauce
1 cup chicken broth
1/4 tsp black pepper
1 tsp sesame oil (optional)

Steps:

First, soak the noodles in the hot water for 10 minutes. Then rinse with cold water, and set aside.
Mix all the stir fry sauce ingredients in a small bowl, whisk and set it aside.

In a pan, heat the oil, add garlic and stir for a few seconds. Follow with the onion and slices of chicken. Mix and fry for few minutes until cooked through. Add carrots, green beans and saute till tender. Add softened noodles.
Next add the cabbage or Bokchoy, and peppers, stir well. Add the sauce mixture in.

Toss well to combine everything evenly and cook until the noodles absorbed all the sauce. Season with salt and pepper if needed. Ready to serve. Enjoy!

——-

Singapore Curry Noodles ❤️

Ingredients:
Noodles & Stir-Fry:
• 8 oz vermicelli noodles (soaked in hot water)
• 3 eggs, beaten
• 1½ cups shrimp, deveined
• ½ onion, thinly sliced
• 3 cloves garlic, minced
• 1 bell pepper
• 1 carrot julienne
• 2 cups bean sprouts
• ½ cup green onions, chopped
• 2-3 tablespoons oil (divided)
Curry Sauce:
• 3 tbsp low-sodium soy sauce
• 3 tbsp cooking w**e
• 1 tbsp curry powder
• ½ tsp black pepper
• 1 tsp sugar

Directions:
1. In a large bowl, add the vermicelli noodles and soak in hot woter for 5-8 minutes till softened.
2. Drain the water and set aside.
3. In a large pan, add 1 tablespoon of oil.
4. Fry the scrombled eggs. Cook and slice. Then, set aside.
5. In the same pan, add 1 tablespoon of oil and fry the shrimp for 1-2 minutes. Remove and set aside.
6. In the same pan, add 1 tablespoon oil and saute the onions and garlic until tronslucent.
7. Add the noodles, carrots, bell peppers and noodles.
8. Mix 1nd cooked for 1-2 minutes.
9. Add bean sprouts ond the prepared sauce.
10. Mix well until combine.
11. Add the cooked eggs, cooked shrimp and green onion.
12. Mix well until incorporated.
13. Remove from heat.
14. Sprinkle sesame seeds on top. Ready to serve.
Enjoy!

10/19/2026

10/19/2026

10/19/2026

🍤🌶️ Bang Bang Shrimp

Crispy, golden-fried shrimp smothered in a rich, creamy sweet chili sauce with a spicy kick, finished with fresh green onions for an irresistible seafood appetizer!

🛒 Ingredients:

For the Crispy Shrimp:

- 1½ pounds large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp Cajun seasoning
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- Vegetable oil, for frying

For the Bang Bang Sauce:

- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 2 tbsp sriracha sauce
- 1 tbsp honey
- 1 tsp fresh lime juice
- ½ tsp garlic powder
- 2 tbsp finely diced red bell pepper
- 1 tbsp finely chopped green onions

For Garnish:

- 2 tbsp green onions, sliced
- Extra bang bang sauce for drizzling

👩‍🍳 Directions:

1\. Pat the shrimp dry with paper towels and place them in a large mixing bowl.

2\. Pour the buttermilk over the shrimp and toss gently until evenly coated. Let sit for 10–15 minutes.

3\. In a separate bowl, combine the cornstarch, flour, garlic powder, onion powder, paprika, Cajun seasoning, black pepper, salt, and cayenne pepper. Mix well.

4\. Remove the shrimp from the buttermilk, allowing the excess to drip off. Coat each shrimp thoroughly in the seasoned flour mixture, pressing lightly to help the coating stick.

5\. Arrange the coated shrimp on a wire rack and let rest for 5 minutes while heating the oil.

6\. Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).

7\. Carefully add the shrimp in batches and fry for 2–3 minutes, turning as needed, until golden brown, crispy, and cooked through.

8\. Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.

9\. In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth and creamy.

10\. Stir in the finely diced red bell pepper and chopped green onions, mixing until evenly combined.

11\. Place the crispy fried shrimp on a large serving platter.

12\. Drizzle the creamy bang bang sauce generously over the shrimp, making sure every piece gets coated in the sweet and spicy glaze.

13\. Sprinkle with freshly sliced green onions and serve immediately with extra bang bang sauce on the side!

💡 Pro Tip: Use cornstarch in the coating for extra-crispy shrimp, and drizzle the bang bang sauce just before serving to keep them crunchy and delicious!

10/18/2026

🦀🍲 Creamy Crab Stew

Rich, velvety crab stew loaded with sweet lump crab meat, tender vegetables, and bold seafood seasonings in a buttery, creamy broth with a delicious Cajun kick!

🛒 Ingredients:

For the Crab Stew:

- 1 pound lump crab meat, picked over for shells
- 4 tbsp unsalted butter
- 1 small onion, finely diced
- 2 celery stalks, finely chopped
- ½ red bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups seafood broth
- 1½ cups heavy cream
- 1 cup whole milk
- 1 tbsp tomato paste
- 1 tsp seafood seasoning
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tsp alcohol-free Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt to taste

For Garnish:

- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- ½ tsp crushed red pepper flakes (optional)
- Extra lump crab meat
- Toasted bread or crackers

👩‍🍳 Directions:

1\. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.

2\. Add the diced onion, celery, and red bell pepper. Sauté for 5–7 minutes until softened and fragrant.

3\. Stir in the minced garlic and cook for another 30–60 seconds until aromatic.

4\. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to create a light roux.

5\. Add the tomato paste and stir for another minute to develop a rich, savory flavor and a beautiful golden-orange color.

6\. Slowly pour in the seafood broth, whisking constantly until smooth and well combined.

7\. Reduce the heat to medium-low and gradually stir in the heavy cream and whole milk.

8\. Add the seafood seasoning, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and Worcestershire sauce. Stir well.

9\. Bring the stew to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the broth becomes creamy and slightly thickened.

10\. Gently fold in the lump crab meat, being careful not to break apart the delicate pieces.

11\. Continue simmering over low heat for 4–5 minutes until the crab is heated through and the flavors blend together. Avoid boiling.

12\. Stir in the fresh lemon juice and taste the stew. Adjust the salt or Cajun seasoning as needed.

13\. Remove from the heat and stir in the freshly chopped parsley and chives.

14\. Ladle the creamy crab stew into serving bowls, making sure each portion gets plenty of tender crab meat.

15\. Garnish with extra lump crab meat, parsley, chives, and crushed red pepper flakes. Serve immediately with toasted bread or crackers!

💡 Pro Tip: Add the crab meat near the end of cooking and keep the heat low to preserve its sweet flavor and tender texture. Let the broth simmer gently for a rich, silky finish!