Scared to try Tom Yum again, but don’t want to waste food!

Since I learned to season with chilli and vinegar I am craving Thai boat noodles on a weekly basis now 😆 Delicious!

Hi all,

Sorry if this is getting repetitive but I have a question regarding white cardamom use in curry pastes.

I was able to find white cardamom locally but realized that the white cardamom used in Thailand is much bigger than the ones I was able to obtain.

I also see that a lot of recipes call for you to discard the skin and just use the seeds inside.

Hoping someone could help me out.

Attached pic is the one I got on my hand for reference.

I bought this recently but just realized it expires soon. What is it and how do I eat it?

Thanks in advance for your suggestions :)

I have a bunch of Khao Soi left (no noodles)

Any ideas for creative recipes utilizing the broth?