I still feel like this is my "new" blog. I had been writing Shipwrecked & Comatose (on MySpace no less) for a few years before that. I felt my brain is so preoccupied with food, I needed a separate space just to talk about it.
The blog has come a long way. In those early days I would write about any food-related subject that came to mind. I reviewed just about any snack that ventured near my mouth. I would log every recipe I made. I rarely wrote out the recipes properly in those days and I also never included photos. I can't believe I managed to have any sort of audience. I certainly appreciated the audience I had. Over the years I really do appreciate those of you who have kept reading.
I know my blogging has been slow in recent years. Part of it is life gets in the way. I don't have the time to be rattling off every food-related thought in my head online. Another part of it is I have a harder time maintaining an audience when there are so many better blogs out there. The final part of it is I realized my recipes were beginning to repeat themselves a bit. I found too many of my recipes were similar to each other and I didn't want to be boring.
I still want to keep this blog going. I still love inane food-related ramblings and I will keep sharing them. I still do create new recipes. Maybe this blog won't be as regular as it was 10 years ago, but I believe it deserves to continue.
Speaking of new recipes, I am sharing a new one in celebration of my first decade online. I made a delicious corn soup for my lunch this week. The recipe had two distinct sources of inspiration.
The first inspiration for my soup was a Thai-style sweet potato soup I used to make for dinner parties. It had coconut milk, hot pepper, lemongrass, and cilantro in it. I haven't made it in ages since Kevin doesn't like sweet potatoes. I don't remember where I got the recipe from. I have searched online, but I'm not sure any of the recipes I found are the same recipe.
The second inspiration came from my Hawaii vacation last year. On our final night in Oahu, we had dinner at Roy's. I had a delicious dish of red curry chicken topped with coconut creamed corn. I never considered corn and coconut together prior to this dinner. It was an awakening.
In honor of that Thai-influenced soup and the coconut corn under my Thai-influenced chicken, I created this soup. It's a mixture of sweet, sour, and spicy and it makes a tasty lunch.
If veganism isn't your thing, tune in for Easter. I'll be showcasing meat and dairy all over the place.
Thai-Style Coconut Corn Soup
- 1 Tbl olive oil
- 3 cloves garlic, minced
- 2 tsp grated ginger
- 2 small red chili peppers
- 1 quart vegetable stock
- 4 2" pieces of lemongrass
- 1 10 oz package frozen corn kernels (divided use)
- 6 leaves Thai basil.
- Juice of one lime
- 1 15oz can coconut milk
- Salt to taste
- 2 Tbl chopped fresh cilantro
Heat the olive oil in a pot of low heat and add the ginger and garlic and cook until fragrant. Add the peppers and cook until they begin to soften. Add the stock and the lemongrass to the pan.
Simmer for 30 minutes.
Remove the lemongrass stalks from the pot. Using a stick blender (or transfer to a food processor), blend until smooth. Then blend in the coconut milk and the lime juice. Taste and adjust the salt to your preference.
Stir in the cilantro and the remaining corn kernels and serve.