Thai cuisine is nourishing, flavorful, healthy, and (if you stay away from the coconut milk) low in fat. It has a wide variety of flavors, and (if you cook it right) has a brilliant fresh taste and what the wine snobs call a "long finish," meaning that after time the taste doesn't turn sour or unpleasant in your mouth after time. (At least I think that's what "long finish" means.)
Also, the cooking is dead easy.
My favorite Thai soup (thank you, Terry Boren) is tom yum, which has a wonderful balance of sweet, heat, bright, and sour. Tonight I tried making it using this recipe from Tyler Florence. I was a little worried because my lemon grass was old and dry. I threw in more than the recipe called for. My kaffir lime leaves were getting a little long in the tooth as well, so I chucked in a couple extra.
I needn't have worried. Walking into the kitchen and inhaling the cooking smells convinced me this one was going to turn out all right.
It was fantastic! Thai Master Walter strikes again!
I would throw in a graphic of the soup, or a graphic of a cartoon animal looking smug, but I've just had a great meal and I'm too lazy.