Here it is, my all-time most requested recipe: Thai Chicken Coconut Soup (click here). The soup is called Tom Kha in Thai, which translates to “boiled galangal”. The recipe is a bit detailed so read it completely through before starting. I’ve inserted links to selecting and prepping the fresh ingredients. Let me know in the Comments section if any section is confusing or unclear. This is a work in progress and feedback is helpful and welcomed.
Every Thai has his or her own version of chicken coconut soup. This is mine. I’ve made it for friends who need a warm food hug, family members who are ill, and most recently, last week’s teacher’s appreciation luncheon at my daughter’s school. Making it from scratch takes time and is a labor of love that I enjoy.
I’m also including a link here to the Fennel and Citrus Salad that I also made last week. It’s great with pastas or all on its own for a light Vegan lunch. I’ll post the Inferno Deviled Eggs recipe later this week on this website. For those who can’t wait, it’s basically the basic deviled eggs recipe, except you substitute spicy Dijon mustard for regular mayo, chopped cornichons for sour salad cubes, sweet hot chow-chow for sweet relish, and cayenne pepper for paprika. Stir in a good splash of Tabasco sauce and Korean Gochujang hot sauce and you’re set!
Cooking real food is not hard. It should be a pleasure, not a chore. Once you master the basic cooking skills and the nuances of cooking with fresh ingredients you won’t want to go back to the prepackaged processed stuff. I’m posting my recipes and detailed instructions on this website while teaching it to my daughter. Come along with us and let’s have fun.
