Slow Cooker Thai Seafood Soup (Tom Yum Talay)

This Thai Seafood Soup is authentic and incredible tasting - The Thai word talay or taleh means 'sea' and of course refers to the mixed seafood in the soup. I love the combination of shrimp and other seafood's together with  coconut milk, and lime. This soup soothes and uplifts the spirit as well as the body. In Thailand, Tom Yum Talay is known for its health benefits and is the Thai equivalent of chicken noodle soup when you're feeling ill. It's also remarkably easy to make once you have the ingredients. And if you have any trouble finding these ingredients, don't be put off making it - just try my recommended substitutions (bottom of recipe) and it will still turn out great! Make this soup on a chilly fall or winter day and you'll soon feel thoroughly warmed from the inside. ENJOY!

Ingredients:



1 can chicken stock

12 medium raw shrimp, shells removed

Other seafood of your choice: fresh mussels, scallops, crab (up to 1 handful of each)

2 kaffir lime leaves*

4 cloves garlic, minced

1 tsp. galangal OR ginger, grated

1-2 sliced red chilies OR 1-2 tsp. Thai chili sauce*

 handful of fresh mushrooms, sliced thinly

1 medium tomato, cut into thin strips

4 oz chopped carrot

1/2 can (14 ounce) thick coconut milk 

2 Tbsp.fish sauce* 

1 Tbsp. soy sauce

1 tsp. sugar

1/4 cup fresh spring oion, roughly chopped

Direction:

Pour stock plus lemongrass and lime leaves in slow cooker. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. 
Add garlic, galangal/ginger, chili,  mushrooms, the shrimp, any other seafood you're using, and tomato.
Then add the coconut milk, fish sauce, soy sauce,  and sugar. Stir well to combine and gently. Cook in low for 6 hrs or high for 3 hrs.
Serve in bowls with fresh spring onion sprinkled over. 

Substitutions:

If you can't find lemongrass: try 3 slices fresh lemon (boil in the soup)

Instead of kaffir lime leaves: 1/2 tsp. lime zest

For chili: 1/2 to 3/4 tsp. cayenne pepper OR dried crushed chili (chili flakes)

If you don't like the smell of fish sauce: 1/2 tsp. dark soy sauce + 1 Tbsp. regular soy sauce

Slow Cooker Lamb Kofta Curry

Asian Slow Cooking

 Kofta is the Hindi name for meatballs. Then the difference between Italian meatballs and this is the Indian spices and milk/cream which is added to form layers of flavors that burst in your mouth. The most important spices according to me are Cashews, Milk, and Fenugreek. This gives the sauce its creamy and rich taste.

Asian Slow Cooking

Asian Slow Cooking

HISTORY- Kofta's were introduced to India with the Muslim conquests. Kofta in Indian cuisine is normally cooked in spiced gravy or curry and sometimes simmered with hard-boiled eggs. Vegetarian kofta is generally eaten by Hindus, with the exception of Kashmiri Hindus who by and large prefer meat kofta.

The British dish Scotch eggs may have been inspired by the Mogul dish nargisi kofta where hard-boiled eggs are encased in a layer of spicy kofta meat.

Variations of Kofta is in many cuisines:

In Lebanese cuisine, kafta is usually prepared by mixing the ground beef with onion, parsley, allspice, black pepper, and salt.

In Moroccan cuisine, kufta may be prepared in a tagine.

In Greek Cusine their name is keftede and they are usually fried and eaten with yogurt.

They are very popular all around Albania and there are many small shops called Qofteri which offer Qofte and also serve beer.

Asian Slow Cooking

Ingredients
For Meat Balls

• 1 1/2 lbs ground lamb
• 1 tbsp minced green chili (you can use jalapeño as well)
• 1 tbsp ginger garlic paste
• 1 cup boiled and mashed potatoes. (It helps in binding and keeping the meatballs soft)
• 2 tbsp chopped cilantro
• Salt

For Curry Sauce:

• 1 cup chopped onion paste
• 1 ½ tbsp ginger garlic paste
• 1 ½ cups tomato puree
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 ½ tsp cayenne pepper
• 1/2 tbsp garam masala
• 1 ½ tbsp coriander powder
• 1 ½ tbsp Kasuri methi (optional)
• 1/3 cup cashews (blanched and turned into a paste)
• ½ cup heavy cream
• 1 ½ tbsp. cooking oil plus 1 tbsp ghee (clarified butter)
• Salt

Direction

• Mix together all the ingredients for the meatballs.
• Wet your hands and make small lime-sized balls out of them. Put them on a baking sheet, cover with a plastic wrap and let it sit in the refrigerator for at least ½ hour and, at most, 1 day.
• Heat oil in a pan and cook the onions till brown and then mince it in a grinder. Add all the ingredients in the slow cooker.
• Mix it together and throw in all the meatballs.
• Cook in high for 3 hrs or low for 6 hrs.
• Serve it with hot rice or hot Indian bread.