My Beth shared that when my granddaughter Sarah was visiting during Thanksgiving
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)
fresh lime juice
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.