somboon thai stall (soho).

so i haven’t done any cooking lately because i normally finish work late and when i get back all i want to do is have a nesquik and not look at a computer screen. because of this i thought that i would start posting about some of my favourite places to go for lunch in soho.

if you work in soho then you are probably familiar with the somboon thai curry stall. even if you haven’t sampled the food, the fragrant thai smell that wafts down rupert st is hard to miss (i’m pretty sure that’s why all the crack heads congregate around this area)

i normally get the same thing, a green thai chicken curry with crispy fried shallots (this will set you back £4.80). this is pretty spicy but they do a red version too which i’m assured is just as delicious, just not as hot. please bear in mind that i will judge you if you choose this.

 

verdict – this will warm the coldest of hearts. authentic and delicious, just try it ok…

red thai chicken curry.

this may come as a shock to you but i had never made a thai curry until today. i didn’t really know what i was doing so i just looked at a couple of recipes online and decided to blag it. my friends have been saying i am really arrogant about my cooking but i don’t care because it was really nice (and they agreed AND had seconds).

it’s such an easy meal to make and even though it looks like you need a lot of ingredients there are loads of different variations that don’t use as many, i was just showing off.

you will need:

juice from 1 fresh lime

2 stalks of lemongrass finely chopped

runner beans

5 fresh tomatoes

1 tin of coconut milk

3 tbsp of red thai curry paste

2 cloves of garlic

1 onion

1 tbsp brown sugar

knob of ginger

1 chilli

handful of coriander

400g chicken

2 tbsp fish sauce

basmati rice

pak choi

what to do:

1. finely slice the garlic, onion, lemongrass, ginger and chill and fry in a little vegetable oil

2. add the curry paste and chicken, then mix together until the chicken is coated

3. next add the coconut milk, fish sauce, tomatoes, sugar,  and runner beans and slowly bring to the boil

4. once boiling reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. stir the curry a few times while it cooks, to stop it sticking

5. wash the pak choi and fry in a wok with a little garlic and soy sauce

6. cook the rice, drain and mix with chopped coriander (my friend roxy hates people that mould rice but i think it looks clean and i have ocd)