Asian Mint Cooking Classes Tackles Tom Kha/Tom Yum and Fried Rice in February


Asian Mint Cooking Classes Tackles Tom Kha/Tom Yum and Fried Rice in February

Hey, y’all! We’re so happy to announce that we’ve already set the monthly schedule for the Asian Mint cooking classes. For the February class, Chef Nikky Phinyawatana will be teaching how to cook tom kha/tom yum and fried rice. The class will be on February 8, 2020, 10:30 AM to 12:00 PM at Asian Mint Inwood Village. You can get your tickets here.

Asian Mint cooking classes offer a glimpse into Thai culture

The Asian Mint cooking classes are a fun way to learn about Thai food and, by extension, Thai culture. When you take a class with Chef Nikky, you won’t just follow a recipe step by step. You’ll discover what makes the dish you’re learning to cook so special. You’ll also get a sense of this dish’s place in Thai culture.

Cooking classes with Chef Nikky are hands-on and highly interactive. Kids aged eight and older are also welcome to join. As Chef Nikky told CraveDFW: “When you get young ones to experience a new cuisine by sight, feel, and taste, and then create a dish out of new flavors and ingredients, they fall in love with cooking and start to explore more of what the world has to offer.”

Tom kha and tom yum are perfect comfort dishes for cold weather

Soup is ever-present at most dinner tables when the weather is cold. And why not? Soup provides the warmth, comfort, and energy that our body needs to ward off the chill. In Thailand, tom kha and tom yum are soups you can enjoy when the weather is cool or your body is simply craving comfort.

Tom kha, also known as Thai coconut soup, is a sour and spicy dish made with coconut milk as its base. Spices, herbs, and seasonings used in cooking tom kha include galangal, kaffir lime leaves, lime juice, fish sauce, lemongrass, coriander or dill weed, and Thai chili. This soup usually has chicken and mushrooms—either straw mushrooms or shiitake.

Like tom kha, tom yum is a sour and spicy dish. It also uses seasonings like lemongrass, galangal, kaffir lime leaves, lime juice, fish sauce, Thai chili, and coriander. However, instead of coconut milk, tom yum is cooked with a spicy paste as its soup base. This spicy paste is made with roasted chilis, garlic, and shallots. Shrimp is a popular choice of protein for tom yum, but you can also find versions with chicken, pork, and beef.

Again, the cooking class will be on February 8, 2020 at Asian Mint Inwood Village. You can sign up and get your tickets to the Asian Mint cooking classes here.

See you there!

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