7. To serve, divide the rice among 4 soup bowls. Spoon the broth over the rice. Top with a piece of eggplant, a chili pepper half (if desired), and some basil.

Thai-Spiced Beef Soup with Rice Noodles 8 cups beef broth 1 whole star anise, crushed 1 (2inch) cinnamon stick 2 (inch) pieces peeled gingerroot 8 ounces rice noodles, soaked in hot water for 10 minutes, strained and rinsed in cold water 1 stalk lemongra.s.s, tough outer leaves removed, inner core crushed and minced cup leftover beef roast, chopped or shredded cup fish sauce 1 tablespoon prepared chiligarlic sauce 2 tablespoons lime juice 34 teaspoons (or to taste) salt Freshly ground black pepper to taste 1. In a medium-sized saucepan, simmer the beef broth, star anise, cinnamon stick, and ginger over low heat for 30 to 40 minutes.

2. Strain the stock and return to the saucepan.

3. Add the noodles, lemongra.s.s, shredded beef, fish sauce, chili sauce, and garlic. Bring the soup to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the lime juice, salt, and pepper.

Serves 46 I like using leftover pot roast for the beef because I prefer the more tender texture, but any cooked beef will do. And frankly, you could leave out the meat entirely and still have a really great dish.

Vegetarian Lemongra.s.s Soup 8 cups low-sodium vegetable broth 1 teaspoon (or to taste) crushed red peppers 46 stalks lemongra.s.s, bruised 4 tablespoons soy sauce Juice of lime or to taste 1 can straw mushrooms, drained 1 cup snow peas, trimmed cup coa.r.s.ely shredded carrots cup sliced celery 1 red serrano chili, seeded and thinly sliced 1. Bring the broth to a simmer in a large saucepan. Add the crushed red peppers, lemongra.s.s, soy sauce, and lime juice. Simmer for 10 minutes.

2. Add the remaining ingredients. Continue to simmer until the vegetables are just done, about 2 to 3 minutes. Remove the lemongra.s.s stalks before serving.

[image]Vegetarian Thai Food If you're a vegetarian, or just trying to cut back on your meat consumption, then Thai food is for you! Most Thai dishes start with rice or noodles with vegetables - meat and sauce are placed on top. Meat is rarely the main focus of the meal, and the flavors of the dish mostly come from the spices and vegetables. Generally, you can subst.i.tute tofu in any recipe that includes meat.

Serves 46 The original recipe for this Lemongra.s.s Soup calls for chicken broth and fish sauce, but I regularly use vegetable broth and soy sauce instead, and still enjoy this soup very much.

Chilled Mango Soup 2 large mangoes, peeled, pitted, and chopped 1 cups chilled chicken or vegetable broth 1 cup plain yogurt 1 teaspoon sugar (optional) 1 tablespoon dry sherry Salt and white pepper to taste Place all of the ingredients in a blender or food processor and process until smooth. Adjust seasonings. This soup may be served immediately or refrigerated until needed. If you do refrigerate the soup, let it sit at room temperature for 10 minutes or so before serving to take some of the chill off.

Serves 24 I know it sounds like a dessert soup, but it's not. Mangoes and papayas are regularly used in both savory and sweet dishes throughout Asia, and this chilled soup is a great example. It is a perfect summer dish.

[image]Salads

Fiery Beef Salad

Spicy Rice Salad

Spicy Shrimp Salad

Shrimp and Noodle Salad

Thailand Seafood Salad

Asian Noodle and Vegetable Salad

Grilled Calamari Salad

Thai Dinner Salad

Sweet-and-Sour Cuc.u.mber Salad

Cuc.u.mber Salad with Lemongra.s.s

Papaya Salad

Zesty Melon Salad

Crunchy Coconut-Flavored Salad

Thailand Bamboo Shoots

Fiery Beef Salad For the dressing: cup basil leaves 2 tablespoons chopped serrano chilies 2 cloves garlic 2 tablespoons brown sugar 2 tablespoons fish sauce teaspoon black pepper cup lemon juice For the salad: 1 pound beef steak Salt and pepper to taste 1 stalk lemongra.s.s, outer leaves removed and discarded, inner stalk finely sliced 1 small red onion, finely sliced 1 small cuc.u.mber, finely sliced 1 tomato, finely sliced cup mint leaves Bibb or romaine lettuce leaves 1. Combine all of the dressing ingredients in a blender and process until well incorporated; set aside.

2. Season the steak with salt and pepper. Over a hot fire, grill to medium-rare (or to your liking). Transfer the steak to a platter, cover with foil, and let rest for 5 to 10 minutes before carving.

3. Slice the beef across the grain into thin slices.

4. Place the beef slices, any juices from the platter, and the remaining salad ingredients, except the lettuce, in a large mixing bowl. Add the dressing and toss to coat.

5. To serve, place lettuce leaves on individual plates and mound the beef mixture on top of the lettuce.

Serves 24 This entree salad is one of my favorites - somehow hearty and light at the same time. If the weather doesn't permit grilling, the steak can be broiled instead - and it will still be good.

Spicy Rice Salad For the dressing: cup rice vinegar cup fish sauce cup sesame oil cup hot chili oil cup lime juice For the salad: 2 cups long-grained rice (preferably Jasmine) 46 green onions, trimmed and thinly sliced 2 carrots, peeled and diced 1 sweet red pepper, seeded and diced 1 serrano chili pepper, seeded and minced cup chopped mint cup chopped cilantro 1 pound cooked shrimp [image]cup chopped unsalted peanuts Lime wedges 1. Whisk together all of the dressing ingredients; set aside.

2. Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.

3. Pour approximately[image] of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled. of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.

4. Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.

5. To serve, place on individual plates and garnish with peanuts and lime wedges.

[image]Vinegar Distinctions Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.

Yields approx. 8 cups This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.

1. Whisk together all of the dressing ingredients; set aside.

2. Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.

3. Pour approximately[image] of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled. of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.

4. Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.

5. To serve, place on individual plates and garnish with peanuts and lime wedges.

[image]Vinegar Distinctions Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.

Yields approx. 8 cups This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.

Spicy Shrimp Salad For the dressing: 3 tablespoons sugar 4 tablespoons fish sauce [image]cup lime juice 2 tablespoons prepared chili sauce For the salad: pound cooked shrimp cup chopped mint 1 small red onion, thinly sliced 2 green onions, trimmed and thinly sliced 2 cuc.u.mbers, peeled and thinly sliced Bibb lettuce leaves 1. In a small bowl, combine all the dressing ingredients. Stir until the sugar dissolves completely.

2. In a large bowl, combine all of the salad ingredients except the lettuce. Pour the dressing over and toss to coat.

3. To serve, place the lettuce leaves on individual plates. Mound a portion of the shrimp salad on top of the leaves. Serve immediately.

[image]Peeling Tomatoes The trick to peeling tomatoes is to quickly blanch them in boiling water before removing the skin. Bring a pan of water to boil, then throw in the tomato for 15 to 30 seconds. Using a slotted spoon, remove the tomato from the water and run it under cold water until it is cool enough to handle. Using the tip of a knife, pull up a small piece of skin, then simply pull the skin off the flesh.

Serves 24 The cooked shrimp add great color and texture to this salad, but it's equally tasty if you subst.i.tute cooked mussels or scallops. Why not try combining all of them?

Shrimp and Noodle Salad 8 ounces rice noodles 1 stalk lemongra.s.s, finely minced (inner core only) 1 cup citrus fruit (oranges, grapefruit, tangerines, etc.) peeled, sectioned, and chopped [image]cup chopped peanuts, plus extra for garnish 1 medium tomato, peeled, seeded, and chopped 3 green onions, sliced [image]cup chopped mint leaves [image]cup chopped cilantro, plus extra for garnish 1 teaspoon dried red pepper flakes 1 clove garlic, minced 1 tablespoon brown sugar cup lime juice (approximately 45 limes) 2 tablespoons fish sauce 24 medium shrimp, peeled and deveined 1 tablespoon vegetable oil Salt and ground pepper to taste 1. Soak the rice noodles in hot water for 10 to 20 minutes or until soft. While the noodles are soaking, bring a large pot of water to boil.

2. Meanwhile, in a large bowl, mix together the lemongra.s.s, citrus, peanuts, tomato, scallions, mint, and cilantro.

3. In a small bowl, combine the red pepper flakes, garlic, sugar, lime juice, and fish sauce. (Adjust seasoning to your taste.) 4. Drain the noodles from their soaking liquid and add them to the boiling water. When the water returns to a boil, drain them again and rinse thoroughly with cold water. Allow the noodles to drain thoroughly.

5. Add the noodles and the dressing to the citrus mixture and toss to combine. Set aside.

6. Brush the shrimp with the vegetable oil and season with salt and pepper. Grill or saute for approximately 2 minutes per side or until done to your liking.

7. To serve, mound the noodles in the center of a serving platter. Place the grilled shrimp on top and garnish with peanuts and cilantro.

Serves 6 I like the noodle and fruit mixture in this recipe so much, I even eat it without the shrimp. Or, you can top the noodles with anything you like - grilled scallops, grilled chicken, or grilled pork tenderloin.

Thailand Seafood Salad pound squid rings, poached in salted water for 30 seconds pound salad shrimp 1 (6-ounce) can chopped clams, drained 2 medium cuc.u.mbers, peeled, halved, seeded, and very thinly sliced 1 stalk celery, cleaned and thinly sliced 1 small onion, finely chopped 1 stalk lemongra.s.s, outer leaves removed, inner core minced 1 small serrano chili, seeded and finely chopped 2 tablespoons chopped mint 1 clove garlic, minced 1 green onion, trimmed and thinly sliced cup fish sauce Sugar to taste Bibb lettuce leaves 1. In a large mixing bowl, gently combine the squid, shrimp, clams, cuc.u.mber, and celery; set aside.

2. In a small mixing bowl, stir together the onion, lemongra.s.s, serrano chili, mint, garlic, green onion, and fish sauce. Add sugar to taste.

3. Pour the dressing over the seafood mixture, tossing to coat. Cover and let sit for at least 30 minutes before serving.

4. To serve, place lettuce leaves in the center of 4 to 6 plates. Mound the seafood salad on top of the lettuce leaves.

Serves 46 The different textures and flavors of the seafood in this recipe complement one another well. Still, don't hesitate to try other crustaceans in this recipe, such as bay scallops or lobster.

Asian Noodle and Vegetable Salad 8 ounces dried rice noodles, cooked al dente and rinsed under cold water 2 teaspoons vegetable oil 1 teaspoon sesame oil 1 teaspoon soy sauce pound snow peas, trimmed and cut on the diagonal 1 small red bell pepper, cored, seeded, and cut into thin strips 1 medium carrot, peeled and thinly sliced on the diagonal 1 recipe Spicy Thai Dressing (see recipe on page 28) 10 basil leaves, shredded (preferably Thai or lemon) 4 green onions, thinly sliced 1 cup bean sprouts 1 lime, cut into 68 wedges cup toasted peanuts, chopped 1. In a large bowl, toss the noodles with the oils and the soy sauce.

2. Blanch the snow peas in boiling water for 30 seconds and then rinse them under cold water.

3. Add the snow peas, bell pepper, and the carrot to the noodles and toss.

4. Drizzle the Spicy Thai Dressing over the noodle mixture to taste, add the basil, half of the green onions, and half of the bean sprouts, and toss well.

5. To serve, place the noodle salad on a chilled serving platter. Scatter the remaining green onions, remaining bean sprouts, and the peanuts over the top. Squeeze the juice of 2 lime wedges over the whole dish, and use the remaining wedges as garnish. Serve immediately.

Serves 46 The riot of colors and the intense flavors of the lime, peanuts, and dressing in this salad will have you so impressed, you'll forget you were ever an omnivore.

Grilled Calamari Salad For the dressing: 1 tablespoon fish sauce [image]cup water 1 stalk lemongra.s.s, inner core finely chopped 3 kaffir lime leaves, chopped or 1 tablespoon lime zest 1 small onion, thinly sliced 5 teaspoons lime juice 15 red chili peppers, seeded and chopped (the more you use, the spicier it'll be!) For the salad: 1 pound calamari, cleaned 1520 mint leaves, chopped 68 sprigs cilantro, chopped 1 green onion, thinly sliced Baby greens (optional) 1. Combine all the dressing ingredients in a small bowl; set aside.

2. Prepare a grill or broiler. Place the calamari on a broiler pan or in a grill basket and cook over high heat until tender, about 3 minutes per side. Let cool to room temperature.

3. Place the grilled calamari in a mixing bowl. Stir the dressing and pour it over the calamari.

4. If serving immediately, add the mint, cilantro, and green onions. Alternatively, allow the calamari to marinate for up to 1 hour before serving, and then add the additional ingredients.