If you can't find Bai Krapow or Holy Basil, you can even use the regular Thai basil you can find at any Asian markets near you. In which case you'll technically be making Pad Horapa (Stir-fry with Thai Basil) instead of Pad Krapow (Stir-fry with Holy Basil), but it'll be good just the same.
Place your chicken, 2 cups of coconut milk, fish sauce, and laos powder in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender. Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.
Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Stir in mushrooms and cook for 5 more minutes.
Interestingly, Leela Punyaratabandhu, author of the excellent She Simmers blog, explains in her book Simple Thai Food that the name som tam essentially means a salad made in a mortar, from an old dialect word for sour, and the verb “to pound” – so “though green papaya is the most popular main ingredient … it is by no means the definitive ingredient”.
Must-eat in Thailand: Por Pia Tord One dish that you must eat when you are in Thailand is Por Pia Tord, which is the Thai version of fried spring rolls. Spring rolls are synonymous with Asian food and variations are commonly found in China, Vietnam, Malaysia, Laos, Singapore and of course Thailand.
Moo Sa-Te (Grilled Pork Sticks with Turmeric) Moo Sa-Te is a delicious and popular cuisine of Thailand, also one of 10 Thai well-known dishes loved by foreign visitors. It is a tempting appetizer made from grilled pork stick enjoyed with a rich juicy sauce which uses curry powder and turmeric.
A tom kha gai soup must have galangal in it. That's what the name is about. Kha in Thai means galangal. This recipe also lack of a very important ingredient - lime leave! For a real taste and flavor, you must make a trip to the Asian shop. Galangal, lemongrass, lime leave and bird eye chili all freeze well.