Thai Dinner May 16, 2008

I made Thai food last night!

Tom Kha Gai soup — made with fish or chicken stock, lemongrass, coconut milk, galangal, kaffir lime leaves, lime, and shrimp.

It was delicious — and very easy to make.

Instead of sugar, I used honey. And I didn’t have any red chili sauce so I used cayenne pepper. I used my frozen Thai snapper fish stock. I used wild-caught shrimp that I found at Whole Foods — already peeled and deveined. It took just a minute to boil it — then you just throw it in the soup, along with some shiitake mushrooms, which I got at the farmer’s market.

I used to grow lemongrass (grows like a weed here) but I don’t have any now. You can buy it in a jar, though. Same with the galangal — I found them both at Whole Foods. I have a lime tree but it’s not a kaffir… I wish I had more room for fruit trees!

Seth, who has told me on more than one occasion that he does not like coconut milk, said, “Is this coconut milk? I like coconut milk.”

I also made yellow curry chicken. I left out the potatoes since we can’t have that, and of course we didn’t have rice. I got the curry premade. They sell a good brand (no additives) at Surfas. All I had to do was carve a whole chicken, throw it in with the curry paste and a little water, and season with fish sauce.

I will post the recipes once I perfect them.