Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth.

With the leaves turning colour and the temperatures beginning to cool, soup season is almost here. Warm bowls will soon be ...

But not all canned coconut milks are created equal. After recently dining on an Asian-inspired menu with crunchy coconut shrimp and ... “Coconut milk is a cornerstone of Thai cuisine, much ...

A not-to-be-missed item on the menu is the duck with CHUCHI sauce: strips of duck breast grilled with a typical sauce known ...

Sophy’s Thai & Cambodian Cuisine opens at 10 every morning of the week — early enough for the many Cambodia Town locals who ...

Spicy cucumbers with mint, scallions and crushed peanuts is David Tanis' (admittedly inauthentic) take on a favorite found in ...

Add the chicken stock and the coconut milk, bring to boiling point ... Add the chicken to the soup and simmer for 3 minutes or until cooked through. Add the vegetables and mix well.

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