Nut free + Thai recipes (8)

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Authentic Thai Tom Yum Soup

Recipe by: STEVE ALDER

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An authentic Thai hot and sour soup. Do not attempt to omit the coriander, as this is essential. Use thai basil instead of regular basil if you can find it. Tom yum paste is hot, so try the soup before adding the chilli and decide if any extra heat is required. You can buy the paste in Asian supermarkets or there's a brand called "Thai taste" at Waitrose. This is well worth the trouble!

Coriander Cucumber Salad

Recipe by: CHRISTYJ

Reviews(3)

This is a spicy Thai-inspired salad. Double or triple the recipe to use for a buffet or summer barbecue.

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Stir-fried chicken and broccoli with coconut milk

Recipe by: Maggie Pannell

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Rich with the exotic flavours of thai cuisine, this spicy stir-fry is good at any time.

Stuffed Thai omelette

Recipe by: Norma MacMillan

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For these delectable chilli-flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful filling of stir-fried vegetables and rice noodles.

Thai Coconut Rice with Lime and Coriander Prawns

Recipe by: Jan Cutler

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Delicately flavoured Thai rice goes perfectly with tiger prawns, coriander and chilli for this fast, exotic dish. Lightly steamed vegetables are all you need to eat with it. Delicious!

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Thai fish cakes with dipping sauce

Recipe by: Norma MacMillan

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These delicious fish cakes, made with fresh haddock and potatoes, are flavoured with lemongrass and coriander, and spiced with Thai red curry paste. They're served with a tangy lime and honey dipping sauce, and a lettuce, cucumber and mint salad, to make a tempting and nutritious first course.

Thai green curry with monkfish

Recipe by: Norma MacMillan

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This curry is wonderfully fragrant. Serve it with jasmine rice and a side dish of Chinese cabbage or broccoli florets stir-fried with garlic and a little soy sauce. Packs of Thai fresh spices that include lemongrass, lime leaves and galangal are available from many large supermarkets.

Thai Green Prawn Curry

Recipe by: heymrleej

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When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! This one uses prawns but feel free to use chicken.

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