Yesterday, I met Laura at the farmer’s market. I had intended to buy the ingredients to make the Thai Coconut Soup from Skinny Bitch. It had two ingredients in it that I wasn’t exactly familiar with – lemongrass and kaffir lime leaves. I don’t know if it was the time of year or time of day or what, but the farmer’s market (which is really like a warehouse grocery store, not a real farmer’s market) was a total madhouse. It was not enjoyable at all. Way too many people and things were pretty picked over. I found the lemongrass, but not the lime leaves, which I decided that I would just omit. I ended up going to Publix afterward to get some stuff that I couldn’t find and by the time i got home, I was starving. Too starving for a soup that takes like an hour to cook. So instead I made something simple – tilapia with sauteed greens.
After I ate, I started on the soup. I’m not particularly good at cooking things ahead of time, so the fact that I made broth the night before felt like sort of an accomplishment. It’s the little things. Speaking of little things (not really, I just didn’t know how to segue into it), I realized that I had no idea what to do with lemongrass. The recipe said two stalks, sliced, but I had no idea what part was even edible.
A quick Google search told me that you cut off the root and the leaves. Then you peel off some of the outer leaves of the part that remains.
I let the soup simmer for about 40 minutes, before straining it.
Then I put the strained soup into the fridge and called it a night. It didn’t really occur to me to prep the other veggies beforehand. Baby steps. When I got home tonight, I added the tofu, mushrooms, carrots and broccoli.
It might have taken me two days to make, but it was good. And dinner was ready in 15 minutes tonight instead of an hour.