Main Courses

Thai shrimp soup

Do you remember that thai shrimp soup? Me too. Here’s how we do it:

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Thai shrimp soup

1 can coconut milk

4 cups chicken broth

1 thumb ginger, minced

2 fresh red Thai chili, minced

1 cup oyster mushrooms, chopped

1 lbs shrimp, shelled and deveined

juice from one lime

fish sauce, to taste


1. Sauce ginger, chili in oil until fragrant.

2. Add coconut milk, broth and mushrooms. Bring to a boil.

3. When the water is rolling, add shrimp. Yes, raw! Reduce the heat to a simmer and cook for 10 mins, until the shrimp is cooked.

4. Season with lime juice and fish sauce to your liking.


Garnish with cilantro.


Main Courses

Thai Beef

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And when I say beef – I mean “beef.” If you’re like me, the holidays are a little rough on your waistline. If it isn’t the cookies, or the candy, its the parties with plates full f bacon-wrapped somethings. Its nice to eat something lighter, something vegetarian. Which brings my first ever brand name: Morningstar crumbles. I’m not being sponsored. I’m just a fan. They don’t taste like meat, but they are tasty. Here’s our favorite way to eat them:

Thai “Beef”

1 package “crumbles”

4 red chili peppers, seeded and cut into strips

3 garlic cloves, sliced


2 tablespoons fish sauce

2 tablespoons soy sauce

1 1/3 cup brown jasmine rice

1 can coconut milk

1/3 cup water

1. Combine rice, milk, water and bring to a boil. Simmer, covered for 30 mins until done.

2. Saute chili peppers and garlic in oil until fragrant.

3. Add “beef.”

4. Add sauces, stir until combined.

Serve with lime wedges.

Main Courses

Thai Carrot Soup

The rains have come to Oklahoma, and Autumn is almost here. I can’t wait to step outside, and feel the crispness in the air. After oh so many days of one hundred plus weather, I’m ready for sweaters. I’m ready for orange. I’m ready for earlier sunsets. I’m ready for dark beers.

So is Starbucks, which is probably why their Pumpkin Spice flavor has returned to stores everywhere. 

Too soon in my estimation. I like pumpkin flavors, but Oklahoma still feels very much like Summer. Every year stores roll out their holiday and seasonally-themed merchandise earlier and earlier. In protestation of the Christmas wreaths that showed up in our local craft store next week, I’m avoiding fall flavors until it cools down significantly.

For your own education, a haiku on the glory of Thai Carrot Soup:

aromatic spice

cardamom, nutmeg, chili

cool, sweet carrot soup

This soup is lovely served warm in later months, but now in the last dog days of summer it is suburb served right out of the fridge. Another lovely benefit? This soup is vegan and vegetarian friendly! As it seems that everyone knows someone who ascribes to vegetarianism and veganism, it is nice to have some vegetable dishes in your back pocket. This recipe is dedicated to my vegetarian friend Penni who blogs at Banjelope!

Thai carrot soup

Thai Carrot Soup

2 Tbsp. coconut oil

4 cloves garlic

1 small white onion, chopped

2 thumb-sized pieces ginger, minced

2 fresh red chilis, minced

1.5 lbs carrot, peeled and chopped

1 Tbsp. cumin

2 tsp. cardamom

1/2 tsp. nutmeg

4 cups vegetable stock

1 can coconut milk

1 Tbsp. vegetarian fish sauce

1 Tbsp. soy sauce

1 lime

Thai basil, chiffonade


1. Saute onion, garlic, ginger, and chili until fragrant in the coconut oil.

2. Add cumin, cardamom, and nutmeg and saute for one minute.

3. Add carrots and broth. Simmer on medium for fifteen minutes, or until the carrots are soft.

4. Add coconut milk.

5. Blend the soup, then return to the soup pot.

6. Season with soy sauce, fish sauce and lime juice to taste. Taste as you go here! It is easy to go overboard with salt seasonings, and the amount of both soy and fish sauces will depend on the saltiness of the broth you use.

7. Garnish with herbs.