Nongkran Daks - Mini Thai Soups and Salads

The leaves and sometimes the stems are added to soups, rice dishes and stir-fried vegetables. Chilies come in many shapes, sizes and colors. Fresh finger-length chilies are moderately hot. Tiny bird's-eye chilies are fiery hot. Dried chilies are usually cut into lengths and soaked in warm water to soften before use. Chili oil is made from dried chilies that are steeped in oil.

Bottled chili oil and chili sauces are also available from Asian markets. Coconut milk can be bought fresh from local markets and is also available canned and in packets. It comes in varying consistencies and you will need to adjust the thickness by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, and 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk. Coriander is an indispensable herb and spice in Thai cooking. Coriander seeds are roasted and then ground in spice pastes.

Coriander roots are used in the same way, while coriander leaves (also known as cilantro or Chinese parsley) are used as a herb and a garnish. Dried prawns are tiny, orange prawns that have been dried in the sun. They come in different sizes. Available in Asian markets, they should be orangy-pink and plump; avoid any with a grayish appearance or an unpleasant smell. Dried prawns will keep for several months. Dried shrimp paste, which is called kapee in Thai and is known as belachan in Singapore and Malaysia, is a dense mixture of fermented ground shrimp that must be toasted before useeither wrapped in foil and dry-roasted in a pan or toasted over a gas flame.

It is sold in dried blocks wrapped in paper or plastic in most Asian food stores. Fish sauce is made from salted, fermented fish or shrimp. Good quality fish sauce is golden-brown in color and has a salty tang. It is available in bottles in most supermarkets. Galangal ( lengkuas) is an aromatic root that is similar in appearance to ginger and a member of the same family. It adds a distinct flavor to Thai curries, and many stores now sell it fresh.

It can be sliced and kept sealed in the freezer for several months. Glass noodles, also known as cellophane or bean thread noodles, are thin, clear strands made from mung bean starch and water. They are sold in dried form and must be soaked in warm water for 15 minutes to soften. Kaffir limes are small limes with a very rough and intensely fragrant skin, but virtually no juice. The skin or rind is often grated and used as a seasoning. Fragrant kaffir lime leaves are added whole to soups and curries or finely shredded and added to salads or deep-fried fish cakes, giving a wonderfully citrussy flavor to these dishes.

They are available frozen or dried in Asian food stores; frozen leaves are much more flavorful than dried ones. Palm sugar is made from the distilled juice of various palm fruits and varies in color from golden to dark brown. It has a rich flavor similar to dark brown sugar or maple syrup, which make good substitutes.