A vegan version of a traditional Thai dish that goes hard on flavors.

While larb is traditionally served with sticky rice, green beans, and raw cabbage, I decided to swap those ingredients out for lettuce, cucumbers, and basil to make for easier digestion. If you don’t have an issues with digestion, I highly encourage you to try this dish the traditional way. If you typically get gassy after eating, these modifications might be easier on your gut.

This traditional dessert beautifully marries our two favorite tropical flavors, mango and coconut, in an incredibly simple recipe. With only a few ingredients, you can elevated the sweetness of the mango and creaminess of the coconut in a whole new way.

Tom Yum is one of my favorite soups because of is intricate flavor profile consisting of: pungent lemongrass, tangy galangal and lime, intoxicating kaffir lime leaves, and spicy red chilies. Adding the creamy coconut milk makes the soup a “Tom Kha” soup. Some people leave the coconut milk out for a more tangy and spicy taste, but I personally prefer for the milk to cut the acidity of this soup.