I would probably never have given Thai food a chance, but a restaurant called "The Thai Dish" moved in right next to my office. My associates were going over daily and sampling the new fare. They were coming back with so many tasty tales that I had to give it a try for myself and see what all the hooplah was about. I was amazed! It was delicious. All these flavor combinations that seemed so outlandish on paper really made a wonderful cuisine.

The dishes are also very colorful and make for a very attractive table. This, in addition to its flavor, nutrition and ease of preparing makes it an excellent choice to serve your guests at a dinner party. The following is a sample menu that you can use as a guideline to the perfect Thai dinner party.

*APPETIZER
THAI SPRING ROLLS WITH DIPPING SAUCE

INGREDIENTS
6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
1/3 cup chopped cilantro
1/2 cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
Quick Thai Dipping Sauce:
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin

DIRECTIONS
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

*SOUP
THAI RED CURRY TOFU SOUP

INGREDIENTS
1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 kaffir lime leaves, torn
1/2 teaspoon Thai red curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
1/2 cup stemmed and sliced shiitake mushrooms
1/2 cup sliced button mushrooms
2 tablespoons fresh lime juice
2 1/2 tablespoons brown sugar
1/8 teaspoon turmeric powder
4 ounces dry rice stick noodles
1/2 teaspoon crushed red pepper flakes

DIRECTIONS
Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
Strain the broth and discard

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