This post has little to do with literature, but I will tell you that I’ve JUST started reading The Little Stranger, the second book in my Gothic novel kick. It’s quite good. The author, Sarah Waters, reminds me of Elizabeth Kostova, the author of the Historian.
Anyway, on to my unrelated post. Last weekend I had a soup dinner party. It was a potluck where everyone brought a soup and we ate soup for every course. I bought legit candlesticks and dressed like a 50s housewife — and was sadly, the only one inspired to dress up. I made an appetizer of Thai Coconut soup and a strawberry dessert soup. It was a quite a success! Thai Coconut soup is a favorite of mine because I concocted the recipe, and it came out so well!
Here’s the recipe:
Thai Coconut Soup (for 2 people)
Thai Coconut Soup
1-2 chicken breasts chopped
2 large sweet potatoes chopped
1 teaspoon of ginger
1 tablespoon Thai seasoning
1 cup chopped red or orange bell pepper
1 can fat-free, less-sodium chicken broth (You can add more broth or more water if necessary)
1 teaspoon fish sauce (If you don’t have any, just use soy sauce for both)
1 tablespoon soy sauce
1 (13.5-ounce) can light or regular coconut milk
1 tablespoon fresh lime juice
Chopped fresh cilantro (optional)
I mixed together my own Thai spices
chili pepper, cardamom, coriander, red pepper flakes, cumin, cinnamon, nutmeg, garlic, lemon peel, onion powder, jalapeno salt/seasoning, cayenne pepper, and sesame Seeds.
Note: I just eye-balled the amount of each, but I would recommend using larger portions of chili pepper, garlic, coriander and onion and then a little lesser of cumin, sesame, red pepper flakes, and jalapeno seasoning. Put the least amount of cinnamon, nutmeg, lemon peel, cayenne, and cardamom.
Mix Thai spices in a bowl or bag with the chopped chicken
Spray the bottom of a large cooking pot and add chicken. Sauté until cooked through and then set aside.
In the same pot, add chopped sweet potatoes, ginger, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are soft and mushy and the broth is reduced slightly (about 10 minutes).
Transfer into a blender or magic bullet and puree mixture. Set aside.
Spray bottom of pan again and add chopped bell pepper. Sauté 2 minutes. Add puree, reserved chicken, soy sauce, and fish sauce. Simmer for several minutes and then add coconut milk. Cook about 2 minutes or until heated through.
Remove from heat and stir in lime juice and cilantro.
Happy (21-year-old) soup eaters