Thai Coconut

17 Jun
Sorry to all our fans who have been hungry for two days because this posting is late. I am a little scatter brained as I’m moving out of the apartment where Monday Soups was born. Luckily, Alayna already asked the girl subletting the third room in our apartment if she would think it was weird if I were given spare keys and came here every Monday with groceries after work even if Alayna wasn’t home yet. The girl thought that Yes, it would be weird. But that’s okay because we were planning on doing it no matter what she said.
The point you need to take away from this? Monday Soup will proceed as normal. Speaking of Monday Soup being in the headlines. I know, I actually wasn’t speaking about that at all. Alayna and I are happy to report that a Friday’s Dinners entree has been published in Craved Magazine. Yes, Craved Magazine, the English speaking magazine in Dubai. Obviously.
Fear not, when this whole things blows up and I’m never stressed out about my rent check again, we will remember where we came from… We also might get rid of the “blogspot” in the URL. But not quite yet…
So right, the soup. It’s great! And different. Surprise a friend with this fancy treat from the Far East. It reminds me of my buddies in Thailand. What up Governor of Phang Nga? Remember when your driver picked me up every morning and then we ate ice cream cones together and that was my Peace Corps experience? I do. What up Christy? Remember how you are still in Thailand? I do.
P.S. Click on that Christy link and buy that shirt. Good cause! Then pgarut it on and make this soup!
Thai Loco-Nut!

Put a large packet of cellophane noodles (6-8 ounces) into a bowl of warm water and let soak for about 15 min
while preparing other parts of soup
Dice 6 cloves of garlic, and a good sized portion of peeled fresh garlic (I love garlic, so I put in about a hand’s-width… some people might find that excessive)
and saute in olive oil with 4-5 chili peppers, broken into small pieces
Add the zest from 3 limes and 1 lemon to the pan and continue sauteing until fragrant

add one (large) box of shitake mushrooms, roughly chopped and saute some more (just a few minutes)
Add about 1/2 cup of lime juice and 1/4 cup of lemon juice,
and 2 cans of coconut milk (I used one regular and one light… vague attempt at healthiness after being mocked for my appreciation of butter),
fill pot up a little more than halfway with chicken broth and bring to a simmer.
Add fish sauce sauce to taste… it sounds gross, but is delicious and I used about 8 teaspoons (confession, I cook all the time and don’t own measuring implements. Awkward.)

Drain and add cellophane noodles, trying to separate them as they go in (this will make serving easier later)
In a separate pan, cook 3-4 chicken breasts, chopped into bite-sized pieces.
Once cooked through, add to the soup pot
Once everything is in the soup pot, add a few big handfuls of spinach and stir in… once they are a little wilted, add a handful of cilantro and cook another 2-3 minutes
Eat up!

Saw-dee-kah!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: