Thai Supper Club Edinburgh

What's your secret ingredients for the ultimate BBQ? Drop your answer in the comments! 🔥👇

Our family favourite go to Pork Skewers "Moo Ping"

✨Ready to make some irresistible pork skewers?. Here what you'll need to get started!🍖👇

👩‍🍳Ingredients
500 g pork shoulder
1 cup coconut milk
1 tsp whole pepper
1/2 tsp coriander
5 cove garlic
1 tbsp coriander root/stalk, chopped
1 1/2 tsp palm sugar
2-3 tbsp fish sauce
1 tbsp sweet dark soy sauce
1 tsp taioca/corn flour
3 tbsp oil
pinch of salt
bamboo skewers
(optional)
2-3 kaffir lime leave
1 tbsp dark soy sauce

These simple yet flavourful ingredients will take your BBQ game to the next level! Stay tuned for the full recipe coming soon.🔥

Get ready for an upcoming event 💐

Discover the Secrets of Authentic Pad Thai 🍜
Get ready to elevate your home cooking with this delicious and easy Pad Thai recipe! Perfect for any night of the week, our Pad Thai combines savoury, tangy, and sweet flavours with a hint of spice. 🍋🌶

👩‍🍳Recipe here!
For pad Thai sauce
2 tbsp palm sugar
2 tsp brown sugar
2 tbsp tamarind paste
2 tsp vinegar
2 tsp fish sauce
1 tbsp water
Thai Supper Club Secret Weapon 🤫(optional)
1 tbsp ketchup
1 tbsp Siracha sauce
Method:
1. Caramelise both sugars in a saucepan over low heat.
2. Add less of the rest of the ingredients and mix well.
3. Simmer over medium heat until thickened. (about 10 minutes), take off the heat and let it cool.

For Pad Thai Ingredients: for 2 serving
300 g rice noodles
300 g choice of meat (prawns, chicken, pork or tofu)
100-150 g pad Thai sauce
2 eggs
30 g tofu, cubes
50 g oil
30 shallot, sliced
20 g sweet turnip, chopped
50 g bean sprout
30 g Chinese chive/spring onion
hand full of coriander (optional)
chopped peanuts, chilli flakes and lime for seasoning

Instructions:
1. Soak rice noodles in cold water for 2 hours or overnight. Drain and set aside.
2. Heat oil in a wok over medium-high heat fry tofu until golden brown set aside.
3. Use the remaining oil in the wok to cook a choice of your meat. Remove and set aside.
4. Add a bit more oil in the same wok, then sauté the shallot and sweet turnip until fragrant.
5. Add drained noodles to the wok, followed by water gently sauté until noodles are soft and transparent (cooked) add pad Thai sauce and toss well to coat the noodles evenly.
6. Push the noodles to the side of the wok. Crack the eggs into the wok, scramble them put tofu and cooked meat back into the wok and mix well.
7. Stir in bean sprouts and spring onion and cook over high heat for another 2-3 minutes.
8. Plate the Pad Thai and garnish with coriander, chopped peanuts, chilli flakes and lime wages. Enjoy your homemade Pat Thai!😋

📸 Share your pad Thai creations with us! Tag us and use the hashtag

Wine Pairing: Try a crisp Riesling or a refreshing Sauvignon Blanc to complement the flavours of this dish. 🍷

Guess what we're making this weekend! Hint: it's always popular Thai street food. Drop your guesses below! ⬇️
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Behind the scenes at Mar Lodge Estate!
Here’s a sneak peek of where we’ll be setting up our authentic Thai catering for the upcoming wedding. 🍽️
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Thai Pancakes with Tom Kha Chicken - A unique twist on a classic flavour.

Going to Chiang Mai without Khao Soi is like going without seeing Doi Suthep!

But who needs a plane ticket when you can bring the magic of Thailand straight to your table? ✨

Thai Supper Club Catering elevates your event with authentic dishes like Khao Soi - the creamy noodle soup that's a Northern Thai staple.

Imagine silky egg noodles bathed in a rich curry, crispy fried noodles for texture, and a squeeze of fresh lime for a citrusy zing.

Book your next event with Thai Supper Club and experience unforgettable Thai flavours! visit our site for more info www.thaisupperclub.co.uk

Hi everyone,

I wanted to take a moment to acknowledge my recent absence. As some of you may know, I had a shoulder injury. I very much appreciate your patience and understanding during this time.

I'm thrilled to announce that I'm back and ready to share exciting content with you! To celebrate my return, I will kick off a series exploring the 5 top-ranked Thai dishes recognized by Taste Atlas; "100 Best Dishes in the World 23/24"🇹🇭

3rd Place; Phat Kaphrao (Stir-fried Holy Basil): A vibrant stir-fry boasting a savoury and explosive flavour profile.

6th Place; Khao Soi (Northern Thai Noodle Curry): A rich and creamy delight featuring egg noodles in a flavorful yellow curry.

10th Place; Phanaeng Curry (Peanut Curry): Known for its smooth and comforting peanut-based sauce.

15th Place; Tom Kha G*i (Chicken Coconut Soup): A staple in Thai cuisine featuring tender chicken simmered in a fragrant smooth and creamy coconut milk soup.

And of course, the ever-popular Massaman Curry secured a well-deserved spot at number 73rd this year. This beloved dish offers a truly unique and captivating taste experience, with its rich curry paste bursting with aromatic spices like cardamom, cinnamon, cloves, and nutmeg.

Get ready to embark on a delicious culinary journey to Thailand! We'll be unveiling a new recipe each week, guiding you through the process of creating these amazing dishes at home.

Stay tuned for the first recipe in the series coming soon!

In the meantime, feel free to share your favourite Thai dishes and any recipe requests you may have in the comments below!

These are the 100 Best Dishes in the World to try in 2024 - TasteAtlas Awards 23/24 100 best dishes in the world according to audience ratings.

Rainbow Khàoyàam: an ancient flavours meet modern buckwheat✨

If "eat healthier!" is your New Year resolution, try our Royal Thai Twist "Khàoyàam" with a symphony of textures and a burst of citrus.

The recipe is Intrigued by ancient flavours with a modern twist, this dish, inspired by a centuries-old royal Thai recipe, reimagines the classic "Khàoyàam" salad using buckwheat instead of rice It is high in protein, fibre, and antioxidants.

"Earthy buckwheat" mingling with the vibrant crunch of finely sliced carrot, beetroot, and fine bean.

"Aromatic herbs" like basil, mint, lemongrass, kaffir lime leaves and coriander awaken your senses.

"Tangy lime juice" and fish sauce dance with the sweetness of palm sugar and the fire of chilli oil paste while roasted grated coconut adds a toasted warmth.

"A bold and flavourful smoked mackerel" nestles amidst the vibrant foliage, their saltness accentuated by the “citrus burst of blood orange”.

Now, let the creation begin!

Ingredients: serve 2

Finely sliced: a hand full each of basil leaves, mint leaves, coriander, lemongrass, kaffir lime leaves, fine beans, carrot, and beetroot (all serve raw)

Roasted: 1/4 cup grated coconut, 5 cove garlic, 3 shallots

Pan seared: 1 pack smoked mackerel and tear it into small pieces.

Cooked: 1 cup buckwheat groats, 1 1/2 cups water, (optional: 1/2 tsp salt and 1 tbsp olive oil)

Seasoning: 2 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 tbsp brown sugar, 1 tbsp chilli oil paste (for medium spicy), 2-3 birds eye chilli (optional for an extra spicy)

Peeled and horizontally sliced: 1/2 Blood orange, 1/2 Navel orange and 1 cooked beetroot

Garnished: a handful of each pea shoot and pomegranate seed

Method:

Step 1 Cooking Buckwheat Groats:
- Place the buckwheat groats in a fine-mesh strainer and rinse under cold running water until the water runs clear. This removes any dust or bitterness.
- In a medium saucepan, place the buckwheat groats on medium heat and toast until fragrant. Then, add water, salt, and olive oil (if using) and increase heat to high. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes. Make sure to cook until the groats become tender and all the water has been absorbed.
- Take the saucepan off the heat and let it sit for 5 minutes with the lid on. Use a fork to fluff the groats before serving.

Step 2 Seasoning:
- Mix lime juice, fish sauce, sugar and chilli oil paste until dissolved.
- Sliced cooked garlic, shallot and bird's eye chilli (if using) add into mixed seasoning and combine well.
- Add cooked buckwheat and all the finely sliced herbs and vegetables save some for garnish.

Step 3 Reheating:
- Pan-sear smoked mackerel In a dry skillet over medium for 3-5 minutes or until it piping hot and set aside to cool down.
- Tearing the pan-seared smoked mackerel into small pieces.

Step 4 Assembling Rainbow Khàoyàam:
- The first layer, lay sliced blood orange, navel orange and cooked beetroot
- Layover mixed buckwheat and torn smoked mackerel
- Topping up with the less of herbs and vegetables
- Sprinkle with roasted coconut
- Garnish with pomegranate and pea shoots.

Tips:
Using leftover Rainbow Khàoyàam for lunch the next day.

More than just a meal, this is an experience!
Each bite offers a kaleidoscope of textures and tastes. The coolness of the greens meets the warmth of the coconut, the sweetness of the orange dances with the chilli's heat, and the delicate earthiness of the buckwheat combines with the complex and captivating flavour of the smoked mackerel.

Who's in for a Rainbow Khàoyàam feast? Tag a friend you'd share this deliciousness with!

Grandpa's Delicious Hainanese Medicine: Sunshine in a Bowl

Brrr, winter got you feeling under the weather? Skip the bitter pills and sip on sunshine instead! This Hainanese sweet potato soup passed down from my grandpa, is my family's secret weapon against winter blues. Sweet potatoes and ginger pack a potent punch of vitamins and warmth, while dates and goji berries add a touch of sweetness and antioxidant power. It's like a hug in a mug, but it actually works! ✨

Ingredients (serves 4):

2 medium sweet potatoes, peeled and chopped into chunks
2-inch piece of old ginger, chopped and crushed
500 ml water
2-3 tablespoons soft brown sugar (or any sugar you have on hand)
Pinch of salt
4 pandan leaves (optional), tied together (adds a subtle floral aroma)
12 red dates (optional) - adds natural sweetness and a chewy texture
12 pitted dates (optional) - adds extra sweetness and dietary fibre
1 tablespoon goji berries (optional) - a superfood boost of antioxidants and vitamin C

Method:

1. In a saucepan on medium-high heat, combine the water, sweet potatoes, ginger, and pandan leaves (if using). Season with salt.
2. Bring to a boil, reduce heat to low and simmer for 5 minutes.
3. Use a fork to check if the sweet potatoes are soft but not mushy.
4. If using red dates, add them now and simmer for another 5 minutes.
5. Add the goji berries and pitted dates (if using) and simmer for another 5 minutes.
6. Stir in the soft brown sugar to taste.

Serve hot and enjoy!

Delicious Benefits:

Sweet potatoes: Rich in beta-carotene for a radiant glow and immune system boost.
Ginger: Soothes digestion and warms the body from within.
Dates: Natural sweetener packed with fibre and iron.
Goji berries: A superfood loaded with antioxidants and vitamin C.
Pandan leaves (optional): Antioxidants, anti-inflammatory properties, blood sugar control, and digestive aid.

Craving a taste of sunshine? Share your favourite comfort food remedies in the comments! Or tag a friend who needs a Hainanese hug (in a bowl)!



Additional notes:

Feel free to adjust the sweetness and spice level to your liking.
You can substitute other dates if you don't have red or pitted dates.
The pandan leaves are optional, but they add a lovely floral aroma.
If you don't have a saucepan, you can also make this soup in a slow cooker. Combine all the ingredients and cook on low for 4-6 hours.
I hope you enjoy this warm and comforting soup! It's the perfect way to beat the winter blues and nourish your body and soul.

This soup is so good 🌟 that it'll make you want to book a flight ✈️ to Thailand 🇹🇭 (but don't worry, we've got the recipe!) 🍽️😋

📸 Hey there! Don't forget to check out our previous post where we shared the recipe for Tom Yum Goong. It's a mouthwatering 😋 dish that you won't want to miss! Just search for and you'll find it. Happy cooking! 😊 🍳

Delicious Creamy Tom Yum Goong: Reset Your Taste Buds in Spicy Harmony!

Spice up your resolutions with this creamy twist on the classic Tom Yum Goong! Every slurp explodes with Thai sunshine flavors and invigorates your senses, making it the perfect culinary reset for the New Year.✨

Packed with protein and nutrients, this soup nourishes your body and soul (without breaking the calorie bank!). And don't worry, the evaporated milk adds a touch of sweetness to balance the fiery kick of the Thai chili oil paste.

Ingredients (for 2 hungry adventurers):

10-12 majestic king prawns, peeled and ready to conquer
500 ml of flavorful chicken or veggie stock (water works too!)
2 lemongrass stalks, bruised and cut into inch-long warriors
4 kaffir lime leaves, ready to release their citrusy magic
4 slices of galangal, ready to add depth and intrigue
8-10 cherry tomatoes, halved like tiny red suns
120 g button mushrooms, sliced and eager to join the party
4 shallot warriors, crushed to release their secret weapon of aroma and flavour.
2-4 bird's eye chilies, bruised and ready to add a fiery touch (if you dare!)
2 tablespoons fish sauce (or light soy sauce or salt for plant-powered heroes)
2 tablespoons fresh lime juice, bursting with citrusy sunshine
1 teaspoon palm sugar (or brown sugar for a hint of sweetness)
60 ml evaporated milk, the secret to velvety smoothness
1 tablespoon of Thai chili oil paste, the king of spicy whispers
A handful of fresh coriander leaves, ready to add a final flourish
Optional: fresh Thai parsley for an extra layer of aroma

Method:

Unleash the Aromatics: Bring the stock to a gentle boil in your trusty pot. Add the lemongrass, galangal, shallot and bird's eye chilies (if you're feeling brave!). Let them simmer for 5-7 minutes, infusing the broth with their fragrant secrets.

Plunge the Heroes: Throw in the prawns, cherry tomatoes, and mushrooms. Let them cook for 3-5 minutes, until the prawns become pink and the veggies soften.

Find the Balance: Stir in the chilli oil paste, fish sauce, palm sugar and add the kaffir lime leaves, releasing their citrusy fragrance as they simmer. Use your chef's intuition to balance the symphony of spicy, sour, salty, and sweet, until every note rings true. Add more bird's eye chilies for an extra kick, if your taste buds are up for the challenge!

Finish the touch: Swirl in the evaporated milk, adding a creamy whisper to the symphony of flavors. Finish with a vibrant splash of fresh lime juice, its citrusy kiss adding a final layer of sunshine and preventing any unwanted bitterness.

Serve with Triumph: Ladle the glorious Tom Yum Goong into bowls and garnish with the fresh coriander leaves. Take a deep breath in the intoxicating aroma, then dive in and let the flavors awaken your senses!

Share your Creamy Tom Yum Goong adventure! Tag us on social media with and . Let's celebrate our collective journey of resetting, refreshing, and recharging, one delicious sip at a time!

Remember, friends: Don't even think about using coconut milk instead of evaporated milk! It'll change the whole story, turning your soup into a different (but still tasty) adventure. Trust the recipe, and your taste buds will thank you!

So, embark on your own flavorful odyssey with this Creamy Tom Yum Goong. Reset your taste buds, refresh your palate, and recharge your spirit with every spicy, creamy sip. The New Year awaits, full of culinary adventures!

Enjoy!

**Ready to rock your resolutions? Revitalise your New Year with a spicy fruit salad full of energy & flavour - the perfect fuel for a bright new year!**

As we stride into a new year, infused with aspirations of reset, refreshment and renewal, embrace this culinary delight that echoes this resolution. Introducing our spicy fruit salad - a vibrant blend marrying assorted fruits with a zesty Thai-inspired dressing. This tantalising ish aligns seamlessly with your pursuit of rejuvenation and revitalisation. Join us in embracing the flavorful journey of resetting, refreshing and recharging!

Ingredients: (serve 2)

2-3 birds' eye chilli (adjust to taste)
1-2 garlic cove
1/4 cup Som Tum sauce
2 tbsp lime juice
1/4 cup diced red apple
1/4 cup diced green apple
1/4 cup diced mango
1/4 cup halved strawberry
14 cup halved red/green seedless grape (or a bit of both)
1/4 cup halved cherry/plum tomato
1/4 cup sliced kiwi
1/4 cup roasted peanut (save some for garnish)
2 tbsp dried shrimp (optional)...........................
Som Tam Sauce (make around 1/2 cup, you can keep the leftovers in the fridge for around a couple of months)
40 g palm sugar (or brown sugar)
1/4 cup tamarind paste
1/4 tsp salt
2 1/2 tbsp fish sauce (or light soy sauce for vegetarian version)
- In a saucepan mix all ingredients together and stir until dissolved and combined well. Put on the stove over low heat and keep stirring until it thickens.

Method:
1. Prepare the fruits; dice or julienne red apple, green apple and mango. Halved strawberry, tomato, grape and sliced kiwi. Combine all the fruits in a large mixing bowl.
2. Create the dressing; in a paste-and-mortar* roughly proud together garlic, chilli, roasted peanut and dried shrimp (if used). Add Som Tam sauce, and lime juice and stir until the flavours blend well.
3. Toss & combine; pour the prepared dressing over the mixed fruits, and gently toss all the ingredients together until the dressing coats the fruits evenly.
4. Serve & garnish; plate the spicy fruit salad and garnish with reserving of roasted peanuts. For added protein paring with prawn tempura or grill any seafood you prefer or pan-grilled tofu for vegetarians option.
5. Enjoy; dive into this explosion of flavours! The sour, sweet, salty and spicy savoury elements will dance on your taste buds, offering a unique and refreshing experience.

Note; * if you do not have paste-and-mortar; finely chopped garlic and chilli and crushed roasted peanuts instead.

As you set sail into this promising year of growth and rejuvenation, why not start by treating yourself to a taste of vibrant renewal? Try our spicy fruit salad recipe and let its blend of flavours symbolise your commitment to a refreshed, revitalised you in the coming year. Embrace the journey of resetting refreshing and recharging your senses one delightful bite at a time!

Share your experience with us! Tag us using and . Let's celebrate our collective journey toward rejuvenation and renewal!

Experience the flavour of Thai food with "Beef Green Curry". That has both spiciness and sweetness mixed together in harmonious flavour. You will feel the perfect deliciousness. It's not only just delicious, but it's also rich in complete nutrients. That's the reason why this menu is highly recommended for your important event, to make you feel more special.

❌ NO MSG Added
✅ Balanced Diet
✅ Heathy food
✅ Fresh products

Have you ever tried a curry that makes you feel fresh by adding pineapple? If not, we are proud to present "Pineapple curry". You will taste spiciness, sweet and sour. They fit together perfectly. This is another recommended menu for the summer.

❌ NO MSG Added
✅ Balanced Diet
✅ Heathy food
✅ Fresh products

MUST TRY !

"Shrimp Salad Rolls with Thai seafood dipping sauce"

The spiciness and sourness that comes with the freshness of the shrimps and fresh salad is suitable as an appetiser for your important event. So, you must not miss this menu!

❌ NO MSG Added
✅ Balanced Diet
✅ Heathy food
✅ Fresh products

We bring our expertise to your home or event, giving you the freedom to enjoy top-quality meals without lifting a finger in the kitchen!

Contemporary Thai food adjusts according to your needs and budget.

Sticky Rice with Mango is among the world’s most perfect desserts. (CNN news agency)

Thai Supper Club's best sellers: The crispy pork balls, honey chilli chicken and mango sticky rice.

"Moo Sarong” an ancient Thai starter. At thai supper club we use minced pork and chicken to mix with seasonings and shape into balls. Then individual wrapped with long-life noodles and then deep fried until crispy and golden brown served with sweet chilli sauce to increase the taste of "Moo Sarong"

"Tofu is Bland!" not anymore, at Thai supper club "tofu red curry" is paired with a combination of sweet and tangy fruits and aromatic red curry sauce it takes on a flavour that is very vibrant and appealing.

“Hormok Pla”
Airy and fluffy steamed fish fillet in curry custard.

A variety of herbs and spices uses in Thai food to give a natural flavour and unique taste.

"Pla Goong"
Spicy Prawns Salad
This salad is indeed very healthy, plump and juicy boiled king prawns tossed with Thai herbs and chilli based dressing.

We focus on quality and flavour and have quickly gained acclaim for highlighting the natural tastes of fresh food. ​

To achieve an authentic Thai taste and aromas we always use fresh Thai herbs.

At Thai Supper Club, we pride ourselves on using traditional Thai cooking methods. Our food is authentic and freshly prepared. Our dishes are entirely 'cooked from scratch' using freshly pounded curry paste, homemade stocks and dipping sauces.
We do not add any artificial ingredients or preservatives to our dishes, such as MSG or Knorr etc.