I have such a busy and exciting day today! I will be meeting up with the coordinator of my schools Health Department and seeing if I can possibly intern for her? Fingers crossed! I’m pretty excited about it!

And…not to brag or anything, but tonight Joe and I are celebrating our belated Valentines Day. Oh, to where you ask? Well…to the oh so extravagant Wolfgang Puck’s restaurant, Spago in Beverly Hills! We’ve been there several times and if you follow me on Facebook or Twitter, you heard about my very embarrassing recent encounter with the Iron Chef.

You don’t remember? Let me refresh your memory!

LAX: waiting to board to Kona, I spot Wolf waiting to board to Maui. Heart rate increases, grab cell phone, put in sweatshirt pocket (with messy hair, yoga pants and flip flops on..not the best look). Run over “Uhh, Hi Chef, I’m such a HUGE fan! Mind if I can get a pic of us?” Wolf: “Sure” I fumble for phone, cant find it, forgot its in my pocket…run away…The end.

I have been cooking out of my comfort zone the last few weeks; making spicy and flavorful authentic Asian soupsand buying ingredients that don’t have one single word of English. It’s great.

I spotted this masterpiece in the most recent edition of Cooking Light and knew I had to jump in. We all order that spicy coconut soup at the local Thai place all the time…but making it at home…let’s do it!

Spicy and bright are the first two sensations that spark those tongue senses. Al-dente bites from the mushroom and red pepper stud through out the soup giving it delicious texture. A good squeeze of lime and sprinkles of fresh cilantro cut through the creaminess of the silky coconut milk. A gorgeous combination of Asian pairings that will rock your taste buds.

Method:

1) Heat a Dutch oven or pot over medium heat and add oil to pan. Add mushrooms, red bell pepper, ginger, garlic and lemongrass and cook for about 5 minutes, stirring occasionally.

2) Add sriracha, stir and cook for another minute or two.

3) Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.

4) Add shrimp to pot cook 1 minute or until heated through.

5) Garnish with fresh cilantro and lime and serve.

Enjoy!

Thai Take Out-Take In! Spicy Thai Coconut Soup with Shrimp

Recipe Inspired by [Cooking Light] http://www.myrecipes.com/recipe/spicy-thai-coconut-chicken-soup-50400000118583/

Ingredients

1 c mushrooms sliced
1/2-1 c red bell pepper chopped
1 in fresh ginger peeled and chopped
3-4 garlic cloves chopped
1 3-inch stalk lemongrass, halved lengthwise
2 tsp sriracha
3 c chicken stock
1 can light coconut milk
4 tsp fish sauce
1 Tb sugar
1/2 lb cooked shrimp
Small bunch green onion/chives chopped
1 lime cut in quarters
Olive oil for drizzling
Salt and pepper to taste

Instructions

Heat a Dutch oven or pot over medium heat and add oil to pan. Add mushrooms, red bell pepper, ginger, garlic and lemongrass and cook for about 5 minutes, stirring occasionally.
Add sriracha, stir and cook for another minute or two.
Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
Add shrimp to pot cook 1 minute or until heated through.
Garnish with fresh cilantro and lime and serve.

Thai Take Out-Take In! Spicy Thai Coconut Soup with Shrimp

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