For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
The silky yolk of a softly set fried egg is a key component in this easy Thai-style dinner. Pierce the yolk and stir it into the pork mixture to combine the rich flavours. Serve both over cooked jasmine or other long-grain rice.
Inspired by Thailand cuisine, this fragrant dish also works with beef or lamb. Kaffir lime leaves are used in traditional Thai cooking, but here lime zest and juice are substituted for a subtle hint of freshness.
Lemongrass paste adds flavour without any hard bits. It is available in the produce section of most grocery stores.
A comforting, slow cooker soup recipe using fresh flavours of lemongrass and coconut milk.
With a pleasant toothsome crunch, these spiced boiled peanuts resemble the legumes that peanuts actually are rather than the nuts that we think they are.
Serve these Chinese-inspired burgers topped with Napa Slaw on sesame buns.
We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
