Today, we had a guest cook, Khun Sunee, who is a visiting scholar at St. Olaf College and a culinary teacher in her native Thailand. She was assisted by Tong, a St. Olaf student from Thailand.
In such capable hands, we produced three dishes that can constitute a complete meal. For starters, we served Tom Yum Tofu Soup, a sour and pungent soup with tofu and mushrooms. For the main course, we had Pad Thai, a stir-fry rice noodle dish. Finally, for dessert, we offered Kluay Buat Chee, or banana in a sweet coconut syrup.
Here are the recipes.
Luigi Cooks 
Owen Ziols said
I made the Tom Yum soup and it turned out wonderfully even though i substituted some of the ingriedients because i coudln’t find them at our regular co-op. Instead of the Thai peppers I used cayenne, which worked well. I couldn’t find fresh lemon grass so i used some mostly dried lemon grass which was also fine. The galangal so i just used ginger which was ok too. They didn’t have kaffir lime leaves so i just substituted a lime, it was o.k. but i would use two next time- love that lime taste in a Thai soup. Also instead of using sugar I used maple syrup which worked out excellently and I would do it again. For all the substitutions I made the soup still turned out great. It made me feel healthy and energized after eating it.