The second challenge for project Food blog is called “The Classics”. You are supposed to choose a classic dish from another culture, something that’s outside your comfort zone.
Since my comfort zone is obviously eating chocolate almond butter right out of the jar I figured pretty much anything Camiseta Leicester City that required me to actually cook would be game.
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Actually, I think Mexican food is my comfort zone so I wanted something different from that.
I brainstormed a few ideas, and finally decided to make something that uses coconut since I’m married to a coconut addict. It’s a real disease and he needs help.
I made Tom Kha Gai – Thai Coconut soup. since I wanted to make it authentic I had to make a trip to our local Asian market to get the ingredients. shopping is usually my specialty, but it helps if you can read the labels.
I also got distracted by this cleaning product. What is a Pon Pon and why have I not been washing mine?
Luckily I was able to recognize coconuts and the other required ingredients by sight and a little help from the workers. Bonus: Fresh coconuts were on sale!
And apparently you can buy dead porcupines here?
Anyways, I walked out of the market with everything I needed to make an remarkable Thai classic.
The next problem was figuring out how to cook with these new ingredients. The recipe I used didn’t explain how exactly to cut the lemon grass. I took a guess and cut it in half to infuse the broth.
Despite my efforts to get away from my Camiseta Kawasaki Frontale usual Mexican dishes, it seems a key ingredient in this soup is from Mexico. Represent!
I chopped up the goods and added them to the broth. This dish was surprisingly easy to make once I got past the “thinly slice the ginger” part. I’m bad at slicing. I’m also bad at hacking apart coconuts. I had to call in some help for that part. I wanted to use it as a serving bowl for my soup and this required a little extra arm power.
Basically, you slice up the ingredients; juice the limes and simmer everything until all the flavors have melded together.
I garnished the soup with cilatro and served it in a coconut bowl.
I left the coconut meat in the coconut on purpose. I was hoping it would infuse the soup with a little extra flavor and it did!
My first attempt at a Thai Classic, Tom Kha Gai was a success!
But, I think the resident coconut lover should be the judge of that…
I’ll take the empty coconut bowl as his approval ?
If you like my attempt at this dish you can vote here. Thanks!
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