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!
>You are what you eat… A vegetable.
