Lotus of Siam (and how that actually inspires us on Matzah Ball Monday)

I’ve been to Lotus of Siam in Las Vegas twice now — it’s the Northern Thai restaurant there that’s gotten so, so, so many accolades. The original location is in a scruffy shopping center away from the strip. Their new restaurant is really pretty, on E Flamingo.

The seating at the first location can get pretty close. Once, I had my purse looped on my chair, and I reached in to get something, and ::eek:: the lady behind me had done the same thing and I actually had my hand inside her bag. I was thinking huuuuuhhhhh this doesn’t feel like my things and looked back to see I wasn’t inside my Louis Vuitton, I was in HER Louis Vuitton. I was so apologetic but she understood, thankfully. Can we just talk one more time about how genius it is that restaurants have little tuffets for bags, like Restaurant R’evolution in New Orleans and Wing Lei in Las Vegas?

Lotus of Siam has even changed how we do Matzah Ball Monday here at home — more about that at the bottom of this post.

Anyway, this time, we started with garlic prawns. They’re fried with their shells, in a garlic sauce. Crazy delicious.

Garlic Prawns, Lotus of Siam, Las Vegas Garlic Prawns, Lotus of Siam, Las Vegas

Duck Khao Soi — egg noodles in curry, with duck atop. Oh, and those crispy crunchies. Yes.

Crispy Duck Khao Soi, Lotus of Siam, Las Vegas

Stuffed chicken wings. So delicious.

Stuffed Chicken Wings, Lotus of Siam, Las Vegas

Now, at our home, we have three specially-themed supper nights: Taco Tuesdays, Whatever Wednesdays (whatever I want to try super new, you’re gonna be surprised), and Matzah Ball Monday. That’s Shug’s favorite food, so he’s super happy. For Shugie, because he’s not a matzah ball person, I cook pasta in the matzah ball pot, drain those noodles of whatever shape we’re doing that week, and top it with either alfredo or marinara — so he’s happy too. Because I’m not big on either of those, I follow Lotus of Siam’s recipe for Chicken Panang Curry that Saveur published. I take stock from the matzah ball soup, add curry paste, fish sauce, and coconut milk, and voila. We’ve got three dishes coming from one pot, and takes maybe ten minutes extra time. Fab.