Tasty Thailand

After taking the last couple months off from blogging to get married and go on a spectacular honeymoon, I am back to regale everyone of my favorite meals from Southeast Asia. This trip made me want to learn how to cook a lot of this amazing food.


Our first night in Phuket, Erik and I had a romantic dinner at a restaurant overlooking the beach.

Mini spring rolls with peanut sauce. So crunchy, but light.

This is my favorite soup - not just Thai soup, but of all time. Tom yum soup is so flavorful with coconut, lime, lemongrass, and chicken. But, I have never enjoyed my favorite soup out of a COCONUT! How cool!

 I decided I wanted to try as much Pad Thai as I could and become and Pad Thai connoisseur. I had anticipated that this dish was just an American idea of Thai food and wasn't actually popular in Thailand, and if it was, I thought it would taste vastly different than our version. WRONG. At almost every restaurant we would ask the servers what they recommended and almost everyone recommended pad thai. They were delicious.

One of the greatest parts of our honeymoon, was getting to sample and learn about beautiful, new tropical fruit.  I had heard of lychee, but I definitely had never seen it before:

You have to peel this Dr. Seuss looking outside to get to the fruit on the inside, which kind of reminded me of a hard grape. 

I also was not a huge coconut fan before this trip. I obviously had never had fresh coconut water. On a kayaking trip, our guide found a new coconut that had fallen on the ground. The water inside was so sweet and delicious and the meat of the coconut was so buttery - I am a coconut convert!

That night we had dinner right on the beach and had hands-down the best pad thai I have ever tasted (and the least expensive, also! I believe it would have been 4 American dollars).