My Therapist Cooks

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thai food

Crunchy Thai Salad

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Serve with chopsticksTo go with yesterday's vegetarian Thai soup (if you use vegetable stock and tofu), I thought it'd be nice to show you the vegetarian Thai salad I made to go with it for lunch one day.

IT'S TWO VEG DISHES IN A ROW!  It's like Panera, but sans chemicals.

I know.  You're welcome.

Oh, and, it's delicious too.  This salad can be made with any veggies that you like, of course.  The dressing is what MAKES it, and this recipe makes enough for 4-6 salads.  Make a double batch and keep it in the fridge - it's great to have around!

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Thom Kha Soup {tangy coconut thai soup}

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Spoonful of soupTHIS SOUP.

People.  It's so great.

At my last job, I worked in a town that had a ton of grody fast food options and an amazing Thai/Sushi restaurant.  It was a miracle.  It was delicious, and I ate there a lot.

As part of any meal, a soup similar to this one was served almost as soon as you sat down in this lovely little refuge from fast foo.

It was tangy, creamy, and had different vegetables in it every time you ate it.

I made this version at home last week, and it was DELICIOUS.  There are a few important ingredients often used in Thai cooking, like lemongrass and coconut but, for the most part, the ingredients are really simple!  This only takes about 25 minutes, too.  You'll love it.

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