Thai Basil Noodles
I garden in the summer and I grow lots and lots of basil. Last summer I got sick of Italian pesto and wanted other options to use up lots of basil at once. I found this recipe for a Thai style pesto. I made this recipe often throughout summer, then at the end of the year I harvested all my remaining basil and made batches to freeze. I’m still enjoying the pesto in April of the next year!
Easy Basil Noodles
My tweaks: I omit the fish sauce. I always lightly stir-fry some veggies to add more crunch. I use my julienne peeler to make strips of carrot, zucchini, celery, sweet peppers, etc. Sometimes I add tofu, this time I added edamame. I also switch up the pasta. Sometimes it’s rice noodles, this time I used quinoa noodles.
Tom Yum Soup
I love Thai food. If I had to pick one cuisine to eat for the rest of my life, it would be Thai. My massage therapist said that lemongrass is good for joints and since I’m nursing a knee sprain, I thought I should have a big dose of lemongrass. I found this recipe and technically I think if the soup has coconut milk in it, then it’s a Tom Kha instead of a Tom Yum. I don’t care, though. It was delicious!
Vegetarian Tom Yum Goong
My Tweaks: I didn’t have Kaffir Lime leaves, so I used lime zest, bay leaf and lemon thyme as suggested here. I added some tamarind to the stock and used palm sugar instead of brown sugar. I omitted the basil and tofu and added one large sliced onion, peas, yellow bell pepper and napa cabbage. I also added lots of spice: Sriracha, crushed red pepper, fresh serrano pepper and togarashi. I like rice in my soup, so I served it with some left over steamed rice in the bottom of the bowl.