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 May 19 - 25, 2005 

Bite

Yum Thai Duck Bowl

By

I crave Tom Yum Goong, which is a delicious spicy, tart shrimp soup that's offered at most Thai restaurants. It seems complicated to make and has a lot going on, but it's really quite easy. Here's a quick and tasty version of the soup that uses duck instead of shrimp. When I'm really in a hurry I make the broth from Oriental-flavor Ramen packets (they're not bad in a pinch). I either buy Peking duck already cooked from the Oriental market, or I use frozen confit (duck legs) left over from my twice-yearly cassoulet extravaganzas. You can also use chicken, scallops or shrimp, or just vegetables instead of duck—it's all good.


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Evan Moore

Restaurant Review

Krung Thai

It's all here

By

We are fortunate to have a very nice selection of good quality Thai restaurants to choose from in Albuquerque. For several months, I kept hearing about this new one, so when a friend who lived in Thailand for several years said that Krung Thai was his favorite, I went there. I'm happy to report that now I also have a new favorite Thai restaurant.


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Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.

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