This weekend we had the pleasure of doing some cooking, and hanging out, with our friend Russ of the Domestic Man. We cooked for almost a solid 5 hours, and came up with some great recipes to share with you all as a result.

This first piece is a Thai soup based off of what I had ordered from a local Thai restaurant, Tom Kha Hed (ต้มข่าไก่). This soup, sometimes also known as Tom Kha Gai, Kai or just Tom Kha, is literally “chicken galangal soup.” We forwent the chicken itself, but one could easily add chicken and or prawns for a heavier soup.

For dinner, we ended up starting with this soup as an appetizer and moving on to main dish of goat, which will be on Russ’s blog next Tuesday . The recipe is live now, so I hope you’ll go over and check out his Moroccan Goat Curry (Tagine Makfoul). Russ also made his Sukuma Wiki. This is a fantastic dish that is also part of his book, The Ancestral Table. If you didn’t see our review, go ahead and check it out, or just take our word for it and pick up the book.

Tagine Makfoul (Photo Credit: Russ Crandall)

The recipe for our soup is below. I’m also trying out a new format that is an easy print of the recipe at the bottom of the page. Let us know if you prefer this to the current style, and we might transfer over.

Ingredients

broth

2 C chicken stock

3 1/2″ slices ginger, or 6 galangal

1 whole serrano pepper

4 keffir lime leaves, half torn

1 stalk lemongrass, halved and roughly chopped

soup

1 can whole-fat coconut milk

1/2 C sliced shittake mushrooms

1/2 C chopped cauliflower

1/2 serrano pepper, halved and thinly sliced (optional)

1 head bok choy, or 1 C green cabbage, chopped

1 tsp coconut aminos

2 tsp fish sauce

1/2 Tbsp salt

1/2 tsp white pepper

1 Tbsp fresh squeezed lime juice

1 small handful, chopped cilantro

Method

Put broth and related ingredients in a medium saucepan and simmer on medium-low for 20 minutes.

While simmering, chop and prepare the remaining ingredients.

Strain broth into a large saucepan, and add in coconut milk on medium heat. Allow to fully blend.

Add in mushrooms, cauliflower, and serrano peppers for 3-5 minutes.

Add in bok choy, fish sauce, coconut aminos, white pepper, and salt and simmer for 2 more minutes.

Immediately before serving, squeeze in lime juice and garnish each bowl with cilantro.

Here’s the more consolidated version of the recipe; please share and let us know how you like the change! If you want a hint at what is coming up next week on Russ’ blog, check out my and his dinner plate from this weekend, and follow us on Instagram.