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I've a hankering for Asian food again. (I think the cravings are seasonal.) Tonight I tried my hand--again--at chicken soup with coconut milk and lemongrass, also known as Tom Kha Gai.
Sadly, I realized way too late in my prep work that, while I did have lime juice, I did not have lime zest (unlike the orange & lemon zests I keep in the pantry regularly). This posed a problem, as the juice & zest were already substitutions for kaffir lime leaves, which I've never used heretofore.
I think I adjusted the flavor accordingly (extra lime juice + 1/8 tsp lemon zest, then sugar at the end to balance flavors). I'm letting the first bowl cool as we speak.
In general, I want to work more with lemongrass as well as with coconut milk.
Addendum: It turned out pretty well, if I do say so myself. I love the accent of cilantro (an ingredient I've been trying to cultivate a taste for). I really like this dish, unlike the last time I made it, when it was overly sour.
Sadly, I realized way too late in my prep work that, while I did have lime juice, I did not have lime zest (unlike the orange & lemon zests I keep in the pantry regularly). This posed a problem, as the juice & zest were already substitutions for kaffir lime leaves, which I've never used heretofore.
I think I adjusted the flavor accordingly (extra lime juice + 1/8 tsp lemon zest, then sugar at the end to balance flavors). I'm letting the first bowl cool as we speak.
In general, I want to work more with lemongrass as well as with coconut milk.
Addendum: It turned out pretty well, if I do say so myself. I love the accent of cilantro (an ingredient I've been trying to cultivate a taste for). I really like this dish, unlike the last time I made it, when it was overly sour.