Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. There’s a category on the blog for these posts called “recipe review 2013.”
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No photo of this recipe, since I am not a talented enough food photographer to make a pale-colored soup in a white bowl look appetizing! There is a lovely picture in the cookbook, though.
Recipe: Thai-style Chicken Soup from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 377-378)
- when did we make this? Saturday, April 6 for supper.
- did we change anything? Nope. We even tracked down lemongrass (but only used 2 stalks, because they were sold in bundles of 2).
- what did we like? As far as I can tell, it tasted very “Thai” to me (based on my experience eating in Thai restaurants, not because I’ve been to Thailand!). The flavors were complex and interesting. Our 16-month-old daughter really liked having tastes from our bowls!
- what didn’t we like? Well, it wasn’t really substantial enough for a main course, at least for me. Even though the flavors were interesting, I don’t think the combination is one that we prefer in general.
- will we make it again (any changes in the future)? I’m not sure. We probably won’t make it again, unless it’s part of a larger meal where it is an appetizer or side dish.