What's in it? I'd try cooking jasmine rice in it, then serving it with veggies and a coconut milk-chili sauce (simmer veggies in coconut milk and sriracha with some added garlic, ginger, and basil or cilantro, basically).

I just made a soup with that stock last week. I found a recipe in Mark Bittman's How to Cook Everything Vegetarian. It called for 4 eggs, tofu, garlic, green onions, soy sauce, sesame oil, and toasted sesame seeds.

Man, I miss living close to a Wegman's! I've used their Thai stock for a knock-off of Tom Yum and for rice noodle soups. I haven't experimented with it beyond soups, but I bet it could be subbed for chicken stock in any dish you want to impart some delicious Thai flavor into.

Tom Yum soup!!! It's a taste I would love to have in my mouth almost all of the time.

I use this to make Thai Pumpkin Soup. 1 large can of pureed pumpkin (or roasted fresh pumpkin if I have it on hand), a head of roasted garlic (or 4-5 crushed cloves if you're pressed for time), the container of the stock, a couple teaspoons of red curry paste, simmer for a bit until the flavors meld and done. Now I have to go to Wegmans and pick up some stock, because I'm hungry.

Stock base for risotto!