We make a comforting Thai-inspired chicken soup and a vegetarian stir-fry so hearty that even carnivores will be satisfied.
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From This Episode
- Equipment ReviewSoup LadlesWe put five soup ladles to the test.
- RecipeStir-Fried Portobellos with Ginger-Oyster SauceStir-fried vegetables make a great side dish, but can they step up to the plate as an entree? Casting our carnivorous doubts aside, we raided the produce aisle.
- RecipeThai Chicken SoupTraditional tom kha gai relies on ingredients such as galangal and makrut lime leaves to achieve bright, complex flavor. Our pared-down version gets these from store-bought red curry paste.
- Taste TestSoy SauceSavory, fragrant, umami-rich soy sauce is a staple in American kitchens. But choose the wrong product and all you get is a salt bomb.
