Cooking the Thai Way

I happened upon this book in the library and took it home with me. It has 70 pages and includes about 24 recipes, with many photos of different foods. It is one of those books that you pick up and immediately like the way it looks. The recipes are easy to read and instructions are fairly simple. That same day I took it home, I tried the recipe for Lemon Chicken Soup, which only required 9 separate ingredients,and none difficult to find. I have made plenty of thai soups and none came close to what I would get at a thai restaurant. I didn't expect a whole lot out of this recipe as it was simple to prepare, but when I tasted it, it was the best thai style soup I had ever made. I couldn't believe it was one of the easiest to make,but the best tasting. I then went on to try the thai fried rice. Their recipe includes using pork or tofu, but I just left those out. Once again, the ingredient list was simple and the technique not at all hard. The cayenne pepper was what made it nice and spicy and it was an easy and quick recipe to make. I made it twice in the 2 weeks I had the book. There was also a Panaeng Beef Curry recipe which I had to try. I can't say mine came out as good as I hoped, but it may have been because I used lite coconut milk instead of the regular, the sauce was thinner that I would have expected. Nevertheless I copied the recipe down and will try it again with nice fatty coconut milk. In the end, I copied onto 3x5 cards several recipes and think this book was a great find. I only wish they had more recipes in it.