Something happened today that reminded me of my blog. Something told me “you’ve got a blog, girl!”. I don’t know precisely what but I have the feeling that has something to do with me feeling relaxed again. With having time to cultivate and hobby, with not feeling stressed.
Since I wrote my last blog post where I declared to the world that I was (kind of) back to blogging I changed job, city, home… I almost changed everything (not my love for thai soups, obviously) but it still feels like I need some “more change”, more challenge, more drive to become a healthier and active person. Changing job and city is really nothing when compared to what I would really like to change in my life (like this couch potato and lazy status where I hardly ever cook during the working days).
Let’s start from a soup, the most flavourful of the soups. The Queen Soup. Because I had to prepare this myself, leave the bed to go grocery shopping, this soup it’s a good starting point in my journey to a more active lifestyle. Even more so if you consider that I wiped the beads of sweat while
slurping eating it. So hot and spicy and flavourful.
Whatever it reminded me of my blog today, it’s a pleasure to be back and, because homemade food is almost always better than store bought or restaurant food, the perfect step towards a better diet and healthier food.
Tom Kha with Baby Eggplant
- 2 cups low-sodium vegetable broth
- 1 can full-fat coconut milk
- 1 cup mixed mushrooms
- 6-8 small eggplants
- 2 lemongrass stalks
- 3-4 carrots
- 2 handfuls of fresh cilantro
- 1 inch fresh ginger thinly sliced
- 2 fresh red chilies
- Cut the eggplants and carrot into pieces. Then slice the mushrooms into half size pieces. On high heat bring the veggie broth to a boil.
- Add in the coconut milk, eggplant, carrots, chilies and ginger slices. Now with a sharp knife trim the base of the lemongrass stalks.
- Press the stem with the flat side of a knife to bruise and release the flavour. Cut into inch pieces and add it to the broth.
- After 10 minutes, toss in the mushrooms, lime juice, and pinch of salt, and let this simmer for about 10 minutes. Once finished, stir in the cilantro and enjoy hot.