This is a soup that makes frequent appearances on our dinner menu, especially around this time of year. In fact, it was one of the first recipes that I posted when I started this blog almost three years ago. As I’ve done with each blog anniversary, I thought it’d be nice to go back and revisit one or two of my favorite recipes over the next week or so, sharing what I’ve learned about that recipe since starting this blog… We’ll start with my version of the Thai coconut milk soup known as tom kha gai, three years in the making!
Travel Journalist Christy is in Chiang Mai at the ‘Best Thai Cookery School’ headed by resident chef, Prempoon Nambian with her Contiki buddies. She begins her day by learning about the raw ingredients used in Thai dishes then heads off to the paddy fields in attempt to cook a Thai meal all on her own. See how well she does!
Half Day Cooking in organic farm cook 6 dishes
small small class 2-9 people
learn alot in short time learn at organic farm learn with the best thai