she made Coconut Soup.
I had never heard of it
and have requested her recipe.
I am well aware they their home is stocked with many seasonings that I do not have
and not familiar with.
But I do keep tofu, fish oil, sesame oil and ginger on hand.
This is really good for one with Southern roots and my parents
and grand parents would not even know what I am talking about
as I share in this post.
At the market 2 days ago picked up 2 cans of Amy's Coconut Soup.
It made 2 servings and I put an addition of 6 shrimp in each serving.
I really liked it and started looking up recipes.
Will need some Lemon Grass and will use mushrooms from my local store
not the type in this soup and may add some rice noodles.
As I did research on line
you can add chicken, rice noodles, chicken broth
and Thai chili's I do not have - but they may be to hot for me.
I found a basic recipe I can work with and add what I like.
1 can of coconut milk
cilantro (from my herbs)
shallots (I will use green onions)
ginger
fresh lime juice
garlic
fish oil
tofu
an addition of a little water or chicken broth.
So this is an idea of what is in this soup. Amy's soup had an addition of sliced sweet potatoes
and green beans.
I usually change recipes to suit me - a lifetime of doing this...
Will share that
Sarah is now working
at a Thai restaurant in New York.
A big change from a lifetime passion of wanting to playing her French Horn in a symphony
then going on to a passion of vegan food and writing about it and now Thai.
She is young, so intelligent and this is all good.
Grandma can visualize her with her own restaurant some day.
7 comments:
Talented Sarah will definitely go far. I am sure she has been inspired by her courageous grandma. Your adventures in cooking are a delight.
Ah--she and I share the passion of playing French Horn in the symphony--life gets in the way sometimes. She is having a marvelous time and I love it for her!!!
Interesting; I should use more coconut milk because I’m dairy intolerant. I use mainly soya milk but coconut would make a nice change.
I use coconut in all its forms quite a bit. You might like a coconut cream that comes in a fairly permanent tetra-pak. Really useful for snowy, housebound days. Also canned pumpkin. I can perform miracles with those and a few root vegetables!
I still use your cornbread, what a lovely recipe!
XO
WWW
LR, Judy - :)
Friko and WWW
I love coconut
as was stated
in all forms :)
soup and bread made with
pumpkin is so good..
looks yummy! i love thai inspired soups! we make a nice curried cauliflower soup with coconut milk using cauliflower, onions, turmeric, curry powder, and a dash of powdered cumin. i don't even puree it. yours looks wonderful!
Sky, that sounds so good.
At lunch today I had this soup with an addition of shrimp and and crab :)
Post a Comment