Spicy lemongrass soup (Tom Yum Gai) comes together in a flash but is nonetheless packed with flavour. Even if you can’t find some of the specialty ingredients, there are commonplace substitutions for it which you could easily find at local supermarkets.
Pad Thai with Shrimp will have you blown away by how much your homemade pad thai will resemble — or surpass — what you get at your neighbourhood takeout. Like the soup above, the recipe is amenable to your choice of protein and you can still make a very good rendition even without a few of the harder to find ingredients.
Stir-fried glass noodles with pork and Chinese broccoli (Phat Si Ew Wun Sen) make for an appealing twist on this dish usually made with wide rice noodles. Once you do the prep work — about 20 minutes — the finished dish is done in mere minutes in a wok.
Thai red curry with lentils and tofu is not something you’d necessarily find in Thailand, this recipe is a good example of how you can stretch a dish with the inclusion of some different ingredients — in this case, lentils. If you find Thai curries a bit on the rich side, you’ll appreciate the slimmed-down approach.
Spring green curry paste is a jar of curry paste put in improvised dinners well within reach when you can use whatever protein or vegetables you have on hand, along with some coconut milk. Of course, there’s store-bought, which we turn to frequently, but this version is especially bright and fresh.
Spice up these bold flavors in your kitchen ideally at your rest and refined self, bright, colourful and rich in flavor making for some of the best holiday dishes for a fresh and rich table spread. Here's to a delicious Christmas and a happy and healthy New Year!
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