I love to go out to Thai food but it gets so pricy and my favorite restaurant won’t deliver outside a 5 mile radius (we’re about 6.5..they won’t do it). My first venture into the land of Thai was my Thai Coconut Soup (Tom Kha Gai), a relatively easy soup that warms the soul and makes your house smell fantastic.
I made a batch of the soup last week and had a few extra ingredients that I didn’t want to waste so I decided to try my hand at a curry dish. I’m not sure that any of the spices I used are authentic, but my taste buds were satisfied, so who cares! My son even ate the vegetables and some rice noodles I made him with the sauce on it. My husband, who likes it hot, added some Siracha to his and enjoyed his bowl happily with little beads of sweat on his forehead.
Don’t let the long list of ingredients intimidate you. It’s super easy. It’s just long because I hadn’t made it before and kept pulling things from my fridge and cabinet that needed to be used. You can eliminate any of the veggies you’d like, or add in some others that you need to use from your own fridge. The butternut squash is super yummy though, so don’t take that one out!