Building a Balanced Plate The easiest way to get a properly balanced portion of both macros and micros in one meal is to use your plate as a visual guide. Divide it into quadrants for a visual representation of what your nutrient profile looks like as you eat. Fill half your plate with fruits or…
Kaffir lime leaves (also called makrut lime) are a must-have in Thai kitchens. Growing up, my mom and grandma would tear these dark green leaves into curries and soups, filling our outdoor kitchen with their bright, citrusy aroma. Now, I can’t imagine making my Thai recipes without them! In this article, I’ll share what I’ve…
Lemongrass is one of the must-have ingredients in Thai cuisine. Its fresh stalks are the secret behind the signature citrusy aroma and flavor in classic dishes like tom yum soup. In Isan, northeastern Thailand, we always have fresh lemongrass growing in our backyard, ready to be plucked and tossed into soups or sliced into salads….
Thai People Don’t Eat Only Jasmine Rice There’s a misconception that Thai people, and Southeast Asians in general, only eat jasmine rice, but this is not true. Thai jasmine rice or Hom Mali rice is the best, most prized rice of Thailand, and it is our most popular exported rice. But it is also the…
Learn the flavor differences between tom yum and tom kha, what ingredients set them apart, and which one might become your favorite. The post Tom Yum vs Tom Kha (Differences Explained) appeared first on .
