Cookus Interruptus

  (Seattle, Washington)
how to cook fresh local organic whole foods despite life's interruptions
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Thai Coconut Chicken Soup

(Steve rebounds for soup)

Otherwise known as Tom Ka Gai, this traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base.  The ginger garlic influence make it a perfect kill-the-cold  soup.  A popular family favorite.  We also give instructions for how to make this a vegetarian/vegan dish in the recipe. Enjoy!

Watch and get printable recipe HERE

 

 
 

How to cut lemongrass

The slender fragrant stalk that gives Thai food its unique taste can be daunting.  Not anymore.Watch Cynthia find the tender part.

To watch, click here.

 


 
 

Thai Yellow Curry with Tempeh

This week on Cookus Interruptus the recipe was cobbled together using one from Theresa Bliffert, one from www.thaifood.com and one from my book Feeding the Whole Family.  It versatile in both the selection of protein and vegetables.  For example, the dish is equally satisfying made with fried tofu and red peppers (instead of tempeh and carrots, beef and sweet potato strips, chicken and broccoli or shrimp and bok choy.  Add any green vegetables during last few minutes of cooking. A stupendous meal served over Golden Spice Rice and next to Nappa Cabbage Slaw with Toasted Almonds.  My oh my.

 

 
 
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