
With my grandparents, brother, and aunt in town, I had the occasion to cook for a large(ish) party last night. I nearly killed myself doing it, but it ended up being a lot of fun and a great success. The food, though a little cold due to some miscommunication over time, was fantastic. The company was brilliant. The mood was jovial.
I served a first course of what I'm calling "Trilogy Thai Soup" for it's three major flavors: sour, sweet, and spicy. The main components are coconut, lime, ginger, chili, and shrimp. Here's the recipe for 8 people (for a first course) or 4 people (for a main course):
1 can coconut milk
1 can vegetable broth
1 and 1/2 cups cooked brown rice (about 3/4 cup raw)
One medium green bell pepper, diced
2/3 cup diced scallions
1 pound cooked shrimp- tail off
3 tbls lime juice
2 tbls turmeric
1-4 tbls sriracha sauce (Thai chili sauce- sometimes called rooster sauce)
2 tsp freshly grated ginger
1 tbls sweet Hungarian paprika
1 avocado
1/4 bunch of fresh cilantro (Chinese parsley)
Salt to taste
Start cooking rice ahead of time so that it's ready while you're making the soup (brown rice takes about 45 minutes to cook.) Make sure to add some salt to the water.
Put coconut milk, broth, ginger, lime juice, sriracha, and all spices into a pot and begin cooking over medium heat. When all components are well blended (when cold, they'll remain somewhat separate,) add bell pepper. After about 4 minutes, add shrimp. After 2 more minutes, add rice and increase heat to high. Stir frequently. Add scallions. Add all but a few sprigs of cilantro (for garnish) to the pot, after tearing them into smaller pieces (tearing, rather than cutting, releases more of cilantro's pungent flavors into the soup.) After another 2 minutes, turn off heat.
Ladle portions into bowls, making sure to ladle from the bottom of the pot, where all of the rice, shrimp, and peppers will be resting, and then also from the top, where the flavored broth and milk will be. For first courses, this will be about one medium ladle-full of each. Add a small mound of chopped avocado to the middle, where it will be supported by the rice and shrimp below. Add a sprig of cilantro to the top. Love and yummy!
In each (first course) serving, there is about: 300 calories, 19 grams of fat, 19 grams of protein, a quarter of the recommended vitamins B and C and half of the recommended vitamin D, along with about a quarter of all daily recommended minerals, including iron, but excepting calcium. It also includes one full serving of whole grains.
Since I doubt I'll be cooking tonight (I believe my good friend Bubbly and I will be each other's dinner company) I'll post the rest of the meal tomorrow if you want me to. Otherwise, we'll leave it at that!
Happy New Year!