tonights dinner was cream of zucchini soup and a coconut curry based off a thai noodle dish ive made before.

for the soup, i used the stalks from the fennel which pairs nicely with the zucchini and gives it a great flavor.

the bulb i used for the curry, which was onion, fennel, mushrooms and red pepper. served over jasmine rice.

yum.





i also put up some chicken bones to make stock to make thom kha gai tomorrow. i usually make it with ginger, but i picked up some galangal off amazon. (cant find it around here.) its really expensive though, $17 for less than a pound. im gonna freeze half and save it for another time, though.

it may be delicious
but it looks grose :/

theres a lot of brown and what looks like onions in that curry

wow nice touch on real kha for your soup, hope you enjoy that, but galangal is much more potent than ginger imo.

brown in the sauce or veg? the sauce is brown from soy sauce. i dont remember if the original recipe i saw had it or not, now that i think about it, actually, im not sure it did. i put it here though. what looks like onion in the veg is partly onion, partly the fenel, both of which were julienned.


yeah, i just put the kha in. quite a bit of work peeling and grating it. it seems i got the indonesian version, as it has a distinctly pine aroma. im looking forward to trying it later, although i forgot to buy coconuts. gonna have to use canned. oh well, next time ill make my own, im only gonna use half the kha this time.