Wednesday, March 3, 2010

Eat with Chopsticks

After a night at a friends house, I found that eating with chopsticks definitely makes me eat slower and really think about every bite. It is nice to savor every morsel and not to mention recognize the complexity of flavors. Also, they come with so many pretty patterns to choose from. So there I was standing in the Asian market with a basket full of goodies. I had walked in planning to make some sort of broth- based Thai soup and left with close to that, but better, lemon grass spicy veggie rice noodle soup fix-ins. I was tantalized by the tiny key limes, giant fresh stalks of lemon grass and frugal bouquets of fresh Thai basil and mint. I was so excited to slurp up some spicy broth and tong some yummy noodles with my pretty new chopsticks. Asian clear broth based soups are usually served by placing the cooked noodles, seasoned and pan-fried tofu and steamed or stir-fried veggies in the soup bowl, then topped with the steaming broth. This makes for perfect portions of the variety of vegetables you will be using and plenty of noodles and tofu. I served this steamy soup with a condiment plate of quartered key limes, sweet crunchy peanuts and fresh basil and mint leaves. There was something amazingly comforting about this meal. Loved it! I even ate this soup cold the next day for lunch, it was really good.

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