Thai Vegetarian Cooking Class

What’s the difference between Tom Yum and Tom Kha soups?

How do you make Kao Soi, a northern Thai noodle dish?

What kind of rice makes a purple dessert?

I learned the questions to all these and more today, at my vegetarian cooking class.

Three other students and I spent an hour at the market, where our teacher, Duan of May Kaidee’s Vegetarian Restaurant, explained and pointed out grains, produce, herbs, spices, tofu, and noodles. We then spent three hours cooking more than ten dishes, enough food for an overabundant lunch, plus leftovers.

Four of us cooked enough to eat for lunch and dinner

I’ll post more later, but for now, let me just say I highly recommend it, and a few of my choice friends will be able to look forward to a Thai vegetarian dinner party in the near future!

(And by the way, the difference between the two soups? A mere one tablespoon of coconut milk! The difference in flavor is unbelievable.)

Edited to add:
Okay, that wasn’t exactly right. The difference between clear Tom Yum and coconut milk Tom Yum is one tablespoon of coconut milk.

The difference between Tom Yum and Tom Kha is a lot of coconut milk. But the soup bases and the vegetables are identical.

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