Our leader for the day, Chef Aey, was personable, knowledgable, and committed to giving us a fun learning experience. We spent some time smelling, feeling, and tasting key Thai ingredients, like the four different kinds of ginger (yes, there are 4!), lemongrass, Thai basil, chilis, two kinds of lime), and coriander.
Of course the very best part of our vegan Thai cooking class in Bangkok was the eating part! Between the two of us, we made five dishes: Tom Yam Hed, a pungent clear soup with lemongrass, Thai basil, and mushrooms; Tom Ka Hed, coconut milk-based soup with mushrooms; the classic pad Thai, but without the eggs or shrimp; green curry; and delicious mango sticky rice for desert.
We are vegan and Chef Aey went out of her way to show us how to make the dishes without any animal products, too.
Highly recommended!
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