Wednesday, November 26, 2008


I've had some culinary adventures lately and have just been late putting them online. I made thai soup about a week ago now. It is the perfect thing for a cold wintery day. I made mine vegetarian but you can add shrimp or shredded chicken if that strikes your fancy. Here's my take on a thai favorite:

Thai Soup:
2 quarts chicken broth
1 can light coconut milk
1-2 inches ginger root, grated or chopped finely
1 stalk lemongrass, sliced into large pieces
1 package fresh mushrooms or one can straw mushrooms, drained
2 tablespoons fish sauce
1 tablespoon sugar
2 limes juiced
1 tbsp lime zest
3 thai chilis
Shrimp or shredded chicken
salt and pepper to taste
Add everything except meat to pot, bring to simmer. Add shrimp, cook 5 minutes or until shrimp are pink. Serve. Do not eat lemongrass.
The lime and the coconut plus the spice from the chilis really taste so good together. I think it rivals any thai restaurant soup, and its so easy and simple to make at home!

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