My husband can attest to the fact that I have really good memory. That skill can be a mixed blessing. When you need to recall something quickly, you’ve got it. On the flip side of that, you are challenged by not being able to simply forget things you’d rather see fade off into the recesses of your gray matter.
Back in November of 2007, I made my first attempt at Thai Chicken Coconut Soup. And the results were less than stellar. In fact, I recall sharing with the internets the fact that my kitchen (and my senses) were smacked upside the head by the intensity of a certain ingredient:
“The good news is that my kitchen smells like lemongrass.
The bad news is that my kitchen smells like lemongrass. And only lemongrass. And now all I can smell is…lemongrass.”
Yeah, so that didn’t go so well. But I’m a determined little bugger, and I never quite gave up on the idea of successfully executing this dish. I’d revisit the recipe, toy with some of the ingredients, and try again. I just wouldn’t let it go. I couldn’t forget my earlier failure, and I was obsessed with getting this darn thing right.
Well, Peoples of the World Wide Web, I have finally done it! Today, I made the soup…and it was FREAKING DELICIOUS. The creaminess of the coconut, the brightness of the LEMONGRASS, the saltiness of the fish sauce, and the spiciness of the Thai chilis: everything just came together beautifully. I’m still planning to play around with some of the seasonings, but I’m pretty darn happy about how things turned out. Once I’m done with nailing down precise measurments, I’ll be sure to update this post to include the recipe.