Tom Kha Gai (Thai Coconut Chicken Soup)

It's not often that I like being snowed in

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although this past weekend, it seemed just fine.

There hasn't been much snow this winter, but with 8-10″ in the forecast, Saturday night we built a fire, opened a bottle of wine, and hunkered down.  In the morning we woke up to a view out our window, that was one of the prettiest in recent memory.

If there was ever a perfect snow, this was it.  Heavy and wet; wonderful for making snowmen and sledding.  The kind that sticks to the trees, and makes you feel like you're living in a wintery wonderland.

Sunday, while my husband was outside with the snowblower and a big cigar, I stayed inside and made soup.

In the kitchen, stirring something on the stove is always a place I've always felt good.  There's little room for self-doubt tending to a big pot of something.  Chopping and sautéing have always been calming.  I love the feel of ingredients in my hands, and it's fun to improvise

Prior to us marrying, cooking was a solitary activity for me.  Like writing, something I immersed myself in alone; another introvert's escape.  During prior lives, I've cooked many meals for kids, friends, and family.  These meals were certainly an act of love, rather than a collaboration

When we were dating, we cooked for each other; winning the other's hearts through our stomachs.  I loved watching him scribble on favorite recipes he'd taped to the insides of the cabinet's doors.  He cheered me on as I expanded my healthy culinary horizons and started writing.

I love him extra for being gracious about failures, and excited by my successes

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When the kitchen became ours, I assumed we wouldn't be able to cook together.  He's from Chicago. Me?  An Iowa farm.  His family cooked Polish meals during the holidays; mine casseroles and coconut cream pies.  His cooking style relied heavily on the grill; mine baking sheets and slow-cookers

Somehow though, we always seem to end up in the kitchen together. “I'll chop the onions,”  I said one night, stepping up to the cutting board with my glass of wine

“Can I stir that for you?”  he said the next, while I chopped veggies

This was just the beginning of a beautiful kitchen romance.  He's made me far more adventuresome; a recipe is simply an idea, a place to start.  He's learned pancakes for breakfast nearly every day, is something to be embraced.

I've come to wonder if our harmony in the kitchen isn't a metaphor for the way we are together.  We hold each other up and share a sense of purpose.  We've both introverts in our own ways, heading off to our respective corners of the house, and able to sit at the same table at the coffee shop and work, side by side.

For much of my life, I've felt oddly alone.  I no longer do

Today marks our first anniversary, and I'm so thankful for and love him so very much.

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This past week a friend and I went for lunch, an introduction to her favorite soup.  I rarely finish my meals.  This one I did, bought a pot to go and searched for a similar recipe to make at home.  It was simply that good

At the restaurant, as in Thailand, Tom Ka Kai is eaten more like a curry instead of a soup.  Paired with a plate of rice and spooned onto the rice before taking a bite.  It's made with chicken, and usually mushrooms.

There are many recipes to be found, although choose one that uses galangal.  It's key, with its earthy spiced flavor that many compare to ginger.  It gives the soup a subtle kick.  The soup isn't meant to be extremely spicy, although it does taste best with some heat.  Adjust the chilies accordingly or have a bottle of Sriracha at the ready

Also, be careful not to let the coconut milk boil, and stir it frequently  (to avoid curdling)

Enjoy!

xoxo

~ Adapted from Small Footprint Family