Today I decided to make lettuce wraps and Thai coconut soup. I stuffed the lettuce with carrots, cucumbers, surimi, mint, basil and honey roasted peanuts and dipped them in a soy dipping sauce. It was pretty good, but I think I’ll take the remnants and make it into a salad.
The coconut soup was inspired because of some I had recently from the nutrition section at the store I work at. It was good but lacked that spicy flavor I like in Thai cuisine. I combined Chicken stock and a can of coconut milk, used sliced fresh ginger, serrano chile, tomatoes, lemon grass plus shrimp and crab for the protein. It turned out real well!
Ruining It For Everyone Else Since 2004
