This tomato coconut curry is loosely inspired by Thai tom kha gai soup. And I mean very loosely.Tom kha gai - or simply “tom kha” - is flavored with galanghal (a ginger-like rhizome), lemongrass, kaffir lime leaves, chili peppers, and coconut milk. Together, these ingredients make a spicy, sour, silky broth that typically houses chicken and mushrooms. You can find it listed as an appetizer on most Thai restaurant menus and it’s just the absolute best thing to warm you from the inside-out on a cold winter day.I started making this vegan tomato coconut curry . . .
If I were to write a book about my time here in Syracuse, I would call it "Everything Is Ice." Because it is. I wouldn't say it's brutally cold because that word should probably be reserved for places higher up north - like Canada - but, the temperature is rarely above freezing and it has not stopped snowing since mid-December.At first, it was cute. Staying in all weekend, watching the snowflakes dance outside, cooking through my cookbook collection, and cozying up on the couch with whatever I'd just made. But by now it's gotten old - way old - and I find myself . . .