Yesterday I had lunch with a couple of friends. I got Tom Kha (with tofu). It was yummy. I need to learn how to make it. I also love Tom Yam (but it has to have rice noodles - tres inauthentic, I know). I think it's time I explore Thai cooking at home. I've always been a little bit intimidated by all of the exotic ingredients and the possibility of utter failure.
I'll be starting with this recipe from Vegetarian Times. I'm a little nervous because it uses ginger instead of galangal (outright heresy, I've been told). I'll let you know how it goes.
That recipe sounds good. Do you need any guinea pigs to test it out? :-)
ReplyDeleteYou're so kind to offer ;-)
ReplyDeleteI'm sure I will need a willing audience.
I've been on a Thai kick lately and, yes, a willing audience is a big help. Br decided he liked the instant Bangkok Curry noodles and asked me if there is any other food from Thailand. I bought a jar of every thing from the Thai shelf at Sunflower Market and he's now convinced that coconut milk makes everything better. When I make something non-Thai, he says, diplomatically for a seven year old "This is good, mom, but don't you think it could be just a little bit curried?"
ReplyDeleteThat's Br is one funny little bugger. He's right though, you know.
ReplyDelete