It occurs to me that some recipe ingredients are simply not replaceable.  Oh sure, shallots might be substituted with some white onion and a sliver of fresh garlic, or a splash of ketchup might suffice in a pinch, instead of a dollop of tomato paste, but some food items are so unique that I just can’t make an exception.  Cilantro is one of those, and habanero chile is another.  Their flavors are so unmistakable that their omission, or substitution is noticeable.  I’m adding another item to the list: Thai basil. 

If I had to describe Thai basil, I would say that it is a bit like a combination of regular basil and mint, but that falls short of the full range of flavor.  There is also a hint of anise, and the leaves and stems are bigger and sturdier than regular mint. 

Food memories are some of my most indelible memories and I can easily recall the first time I had Thai basil.  It was 1987, in Dallas, Texas, at a neat little restaurant called Thai Soon.  The owner, “Soon,” ran the restaurant on trendy Lower Greenville Avenue.  (Last time I checked, she’s still in the restaurant business, but has moved to nearby Richardson, Texas.)

I experienced a few “firsts” at Thai Soon.  First time to have Thai chilis, first time to walk into a restaurant kitchen, uninvited, just so I could salute the chefs.  But my favorite first was my introduction to Thai basil. 

Thai Basil played a reoccurring role in many of Soon’s recipes.  Pungent and pervasive, and often playing second fiddle to delicious soups and spicy chilis, Thai basil was subtly woven into many delicious recipes, like threads of wool, woven into a comfortable, warm sweater.

Fresh Thai basil can be found in many international markets.  Use the leaves to liven up a soup or salad, or add them to a stir-fry dish, or add them to a pita wrap, burrito, or a spring roll rice paper wrap.