Stir-fried vegetables make a great side dish, but can they step up to the plate as an entrée? Casting our carnivorous doubts aside, we raided the produce section.
We make a comforting Thai-inspired chicken soup and a vegetarian stir-fry so hearty that even carnivores will be satisfied.
Traditional 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.
This Asian condiment should enhance flavor and contribute complexity to your food—not just make it salty.
Is one ladle pretty much the same as the next? No.
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