REVISITING A FAVORITE MEATLESS THAI-BURMESE SOUP........



another 'take' on Thai-Burmese green curried coconut soup with gluten and egg-free angel hair rice noodles, red peppers, cilantro, parsley and really hot Scotch bonnet peppers....sweet, hot, sour , bitter and edame....full-featured to please all areas of tongue and palate.........with a 'side' of thin-sliced umbrella squash and herb-encrusted miniature potatoes in a sauce of coconut milk, garlic, chilli, dried and ground English peas and ground toasted sunflower seeds, ginger, tumeric, cumin and hammered fenugreek leaves...with some white mushrooms, marinated in lime-pickle juice, white rice-wine vinegar, and honey.....




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