My experience cooking Thai food is exceptionally latest, but on the grounds that I started out experimenting some years in the past it has likely emerge as my favourite delicacies ? Apart, of route, from Indian. I find the specific fragrances and flavors of Thai substances ? Coconut, lemongrass, galangal and, of course, chilies ? Quite impossible to resist, in addition to being smooth to mix with all types of vegetables to make healthy and delicious meals.
I've recently been making an attempt to include even greater greens into my food, and the presence of part of a head of cauliflower and some selfmade Thai green curry paste in my refrigerator led naturally enough to a Thai-style vegetable soup. With the addition of earthy inexperienced lentils, tangy tomatoes, crimson peppers, bean sprouts, plump oyster mushrooms ? Additionally an critical of Thai cooking, in my humble opinion; coconut milk, tamari sauce and an collection of spices, the end result was a creamy, aromatic, hearty and nourishing soup that made the fine of a blending of Thai and other south Asian cuisines. Each bowl ? And in fact every spoonful ? Turned into a amazing contrast in seasonings and textures that made it a massive hit with me, my husband and my quality pal Basil.
Other Thai soups from Lisa's Vegetarian Kitchen:
Thai Red Curry Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Tempeh Soup
On the top of the reading stack: Plenty More 
Audio Accompaniment: Marsen Jules
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