Fare Thee Well…

السلام عليكم و رحمةالله و بركاته

May this particular post find each and everyone of you, my subscribers and readers from around this beautiful and amazing planet, well.

I have an announcement…

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And as such, I will not be blogging on this particular site after this post.

The great news is that I will still be blogging about all things weird and wonderful insha Allah, but from The Turquoise Scarf’s new site.

Please click here to be redirected to the new site and I do hope that you will resubscribe.

Should there be any problems whatsoever, please feel free to contact me via the email address: Theturquoisescarf @gmail.com (remove the space between the f and @ when emailing.)

I have loved writing on this platform and am so glad I have gotten to know some amazing people via my blog, but time has come for change, and I am truly looking forward to making this blog, one of the best insha Allah.

I humbly ask forgiveness for any inconvenience caused.

I hope to hear from all of you very soon insha Allah.

Jazakallahu khair and thank you all.

وعليكم السلام و رحمةالله و بركاته

Food Challenge: Thai Tom Yum Goong

السلام عليكم و رحمةالله و بركاته

As mentioned in previous posts, I have some awesome recipes to share.

There will be a few that are Thai which are inspired by my trip to Thailand.

Tom Yum Goong Thai Soup by Rubina Hassan:

Ingredients:
2 – 3 tablespoons Thai green curry paste
1 thumb size piece of ginger sliced
1 liter of water
4 kafir lime leaves
1 lemongrass stalk, sliced into 2cm pieces
2 – 3 tablespoons fish sauce
2 red chillies, left whole or sliced
1, 5 teaspoons sugar
3 tablespoons lime juice
2 green onions sliced
1 can mushrooms, optional to slice them
600g shrimp/ prawns , peeled
Coriander, chopped

Directions:

Put the pot on high and add the water.
When it becomes hot, add in green curry paste, ginger, lime leaves, lemongrass, and chillies.

Simmer the broth for 15 minutes

Add in the fish sauce, sugar, mushrooms, and simmer for 10 minutes.

Lastly add in shrimp and cook for ten minutes until they turn pink.

Remove from the heat.
When serving add in coriander, green onions and a teaspoon or 3 of lime/lemon juice, and taste. There should be a balance of salty, spicy and sour.

When dishing up, please do not eat the lemongrass, ginger or lime leaves.
Although they flavour the soup, they are not pleasant to eat.

Serve with crusty bread if desired.

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و عليكم السلام و رحمةالله و بركاته