Friends, Romans, Countrymen, Foodies & Penn State Fans! What a fun week I have had. Last week, whiskey beef fondue, with all of its bold Asian flavors, left me wanting more soy sauce, garlic and spicy chile peppers. So, in the midst of just what might have been the most depressing, boring week in the history of mankind, I made a vat of Thai chicken stock. With that one simple act, my Happy Valley kitchen celebrated what shall hereafter be referred to as: The Week of The Thai Soup Feast. TAKE THAT MARDI GRAS!!!
Pictured above is the Chef's Thai-Soup Tasting Plate: All three soups with a side of jasmine rice! Dear Diary:
February 10th. Spicy Thai-Style Carrot-Ginger-Coconut Bisque: The fusion of two distinct cuisines. The French method of cooking bisque combined with authentic Thai ingredients!
February 12th. Thai Hot & Spicy Prawn Soup (Tom Yam Kung): The #1 soup in Thailand and #8 on the World's Most Popular Foods list!
February 14th. Thai Glass Noodle Soup w/Petite Pork Meatballs: Thai street food at its best and joefromboalsburg's favorite!
For the recipes, as always, just go to: Jessedotsmom's Foodie Blog
Bring on "Fat Tuesday"!!!
For the glory,