Enjoy Mango Sticky Rice and Thai Coconut Soup
2 Ratings
- 1.5 hr
Itinerary Details
Enjoy Mango Sticky Rice and Thai Coconut Soup
Thai food is world-famous for its mouthwatering cuisine. Let host Rachael show you how easy it is to create flavorful, authentic Thai dishes at home!
What to expect:
• Rachael will demonstrate the process step by step and will provide cooking tips and tricks
• You'll learn 2 dishes: Coconut Soup (Tom Kha) and Mango Sticky Rice (Khao Niao Mamuang). The menu changes every four weeks.
• Vegetarian and gluten-free substitutions can be made available to you
• The experience is live from Grandma's Home Cooking School in Chiang Mai, Thailand, and Rachael will meet you (virtually) either indoors or in the beautiful garden
What you need to know:
• This online experience is perfect for groups of friends, families, team-building events and end of year office parties
• The class will be live streamed at 3.00pm (ICT) or 10.00am (CEST)
• We will spend 1.5 hours for the class.
• All ingredients, kitchen tools and pre-class prep are mentioned in the section below
• This class will be conducted via Zoom and the link will be shared with you after booking
• Pricing per person
About your host: Rachael is a cooking instructor at Grandma's Home Cooking School in Thailand. Her school received 5-star reviews from TripAdvisor, and she's welcomed more than 3,000 guests. Her passion for cooking Thai food started when she was a little girl, playing in the kitchen with her grandmother.
Eatwith is the world's largest online marketplace for unique culinary experiences with locals. Savor local food and enjoy intimate supper clubs, hands-on cooking classes and bespoke private dining events in beautiful homes and exclusive venues with your loved ones.
Wellness Check: We ask all hosts and guests to confirm that they are free of COVID-19 symptoms before attending an Eatwith event. We also ask all participants to limit physical interactions including bypassing the customary welcome handshake.
THAI SOUP
COCONUT SOUP (TOM KHA)
INGREDIENTS:
• 300g chicken breast/thigh, cut into bite size pieces (If you use chicken thigh, keep the bone for chicken stock)
• 250ml coconut milk
• 300ml water or chicken stock
• 50g straw mushrooms or oyster mushrooms or champignon mushrooms
• 4 shallots or ½ yellow onion
• 2-3 stalks lemongrass
• 6 slices galangal (If there are choices between young and old galangal, choose young galangal. It is good for this recipe)
• 2 leaves kaffir lime leave
• 3 dried red chilies (optional)
• 1-3 bird’s eye chilies (optional)
• 1 stalk coriander or cilantro (optional)
• 4 sawtooth corianders or cilantros (optional)
• 1 stalk spring onion
• 1 tsp sugar
• 1-2 tbsp fish sauce (vegetarian alternative: soy sauce)
• 1 tsp tamarind paste (optional)
• 1 lime
• A pinch of salt
COOKING UTENSILS:
• Medium size pot
• Wooden spoon
• Measuring spoons
• Knife and cutting board
• Pan for frying dried chilies
DESSERT
MANGO STICKY RICE (KHAO NIAO MAMUANG)
INGREDIENTS:
• 1 cup glutinous sticky rice
• 1 ripe mango
• 3 pandan leaves (optional)
INGREDIENTS for Sweet Coconut Milk for Rice:
• ½ cup coconut milk
• ½ cup water
• 2 tbs white sugar
• A pinch of salt
INGREDIENTS for Salted coconut milk for topping
• ½ cup coconut milk
• A pinch of salt Ingredients for Topping
• 1 tbsp toasted white sesame
• 1 tbsp deep fried mung beans (optional)
COOKING UTENSILS:
• Wooden spoon
• Small pot
• Bowl
• Knife
• Cutting board
• Measuring spoons
• Measuring cup
COOKING UTENSILS for Steaming Sticky Rice (Select 1 option to prepare cooking utensils) :
Option 1: Traditional Thai Bamboo Basket Steamer
• Bamboo basket
• Pot lid
• Deep pot
• Cheesecloth or muslin cloth
Option 2: Steamer Pot
• Steamer pot
• Cheesecloth or muslin cloth
Option 3: Pot and Metal Sieve (Metal sieve must be big enough to place on top of the pot)
• Pot
• Metal sieve
• Pot lid
Thai food is world-famous for its mouthwatering cuisine. Let host Rachael show you how easy it is to create flavorful, authentic Thai dishes at home!
What to expect:
• Rachael will demonstrate the process step by step and will provide cooking tips and tricks
• You'll learn 2 dishes: Coconut Soup (Tom Kha) and Mango Sticky Rice (Khao Niao Mamuang). The menu changes every four weeks.
• Vegetarian and gluten-free substitutions can be made available to you
• The experience is live from Grandma's Home Cooking School in Chiang Mai, Thailand, and Rachael will meet you (virtually) either indoors or in the beautiful garden
What you need to know:
• This online experience is perfect for groups of friends, families, team-building events and end of year office parties
• The class will be live streamed at 3.00pm (ICT) or 10.00am (CEST)
• We will spend 1.5 hours for the class.
• All ingredients, kitchen tools and pre-class prep are mentioned in the section below
• This class will be conducted via Zoom and the link will be shared with you after booking
• Pricing per person
About your host: Rachael is a cooking instructor at Grandma's Home Cooking School in Thailand. Her school received 5-star reviews from TripAdvisor, and she's welcomed more than 3,000 guests. Her passion for cooking Thai food started when she was a little girl, playing in the kitchen with her grandmother.
Eatwith is the world's largest online marketplace for unique culinary experiences with locals. Savor local food and enjoy intimate supper clubs, hands-on cooking classes and bespoke private dining events in beautiful homes and exclusive venues with your loved ones.
Wellness Check: We ask all hosts and guests to confirm that they are free of COVID-19 symptoms before attending an Eatwith event. We also ask all participants to limit physical interactions including bypassing the customary welcome handshake.
THAI SOUP
COCONUT SOUP (TOM KHA)
INGREDIENTS:
• 300g chicken breast/thigh, cut into bite size pieces (If you use chicken thigh, keep the bone for chicken stock)
• 250ml coconut milk
• 300ml water or chicken stock
• 50g straw mushrooms or oyster mushrooms or champignon mushrooms
• 4 shallots or ½ yellow onion
• 2-3 stalks lemongrass
• 6 slices galangal (If there are choices between young and old galangal, choose young galangal. It is good for this recipe)
• 2 leaves kaffir lime leave
• 3 dried red chilies (optional)
• 1-3 bird’s eye chilies (optional)
• 1 stalk coriander or cilantro (optional)
• 4 sawtooth corianders or cilantros (optional)
• 1 stalk spring onion
• 1 tsp sugar
• 1-2 tbsp fish sauce (vegetarian alternative: soy sauce)
• 1 tsp tamarind paste (optional)
• 1 lime
• A pinch of salt
COOKING UTENSILS:
• Medium size pot
• Wooden spoon
• Measuring spoons
• Knife and cutting board
• Pan for frying dried chilies
DESSERT
MANGO STICKY RICE (KHAO NIAO MAMUANG)
INGREDIENTS:
• 1 cup glutinous sticky rice
• 1 ripe mango
• 3 pandan leaves (optional)
INGREDIENTS for Sweet Coconut Milk for Rice:
• ½ cup coconut milk
• ½ cup water
• 2 tbs white sugar
• A pinch of salt
INGREDIENTS for Salted coconut milk for topping
• ½ cup coconut milk
• A pinch of salt Ingredients for Topping
• 1 tbsp toasted white sesame
• 1 tbsp deep fried mung beans (optional)
COOKING UTENSILS:
• Wooden spoon
• Small pot
• Bowl
• Knife
• Cutting board
• Measuring spoons
• Measuring cup
COOKING UTENSILS for Steaming Sticky Rice (Select 1 option to prepare cooking utensils) :
Option 1: Traditional Thai Bamboo Basket Steamer
• Bamboo basket
• Pot lid
• Deep pot
• Cheesecloth or muslin cloth
Option 2: Steamer Pot
• Steamer pot
• Cheesecloth or muslin cloth
Option 3: Pot and Metal Sieve (Metal sieve must be big enough to place on top of the pot)
• Pot
• Metal sieve
• Pot lid
