Yes, I know, NowCar is all about cool cars and technology. Spare me, it’s the holidays. We all know there are moms, or dads, or even aunties in the kitchen this year, and it can get a little stressful when you’re the host and the chef in the household. Why not help out a bit? We have a soup for starters and a nice recipe for a side of cornbread.
Thai Coconut Thanksgiving Soup
The prep time is the real devil in the details here. It can take half a day or more, so prep all the ingredients you need beforehand. You may also find yourself browsing the local Chinese marketplace for some of them.
Serving Size: 8 (that’s a lie)
- 8 kaffir lime leaves or the zest of 1 regular lime
- 2 cans (13 1/2 fl oz) of coconut milk
- 2 cups of chicken stock
- 6 fresh or 4 dried galangal slices, or ginger slices, each about 1-inch in diameter
- 4 lemongrass stalks, cut into 2-inch lengths and crushed
- 4 fresh small green chili peppers, halved
- 1 tablespoon That roasted chili paste (also known as nam prik pao)
- 1 whole turkey breast, cut into 1/2-inch cubes
- 1 cup of whole straw mushrooms (drain the can first)
- 1/2 cup of canned sliced bamboo shoots (drain the can first)
- 1/4 cup of Thai fish sauce
- Juice of 2 limes (about 6 tablespoons)
- 1/4 cup of fresh cilantro leaves
Not every ingredient is necessary, like mushrooms and lime juice. Some people have very fine palettes and this could send them overboard. Pick and choose if you wish with the mushrooms, lime juice, bamboo, lemongrass, and ginger. We’re not trying to go crazy here, and we really only need the main ingredients.
- Pour four of those lime leaves or half the zest of lime into a large saucepan.
- Add in the coconut milk, chicken stock, galangal (or ginger), lemongrass, and chili peppers.
- Bring it all to a boil.
- Once at a boil, reduce the heat and simmer for 20 minutes.
- Once cooked, strain the stock into another, clean saucepan. Discard the content caught by the mesh/cauldron.
- Now bring the newly strained mix to a boil.
- Reduce heat back down to medium and the remaining kaffir or lime zest, roasted chili paste, turkey, mushrooms, bamboo shoots, and fish sauce.
- Bring back up to a boil for 3 minutes so that everything is cooked through.
- Lower the soup to a simmer, and stir in the lime juice and cilantro leaves.
- Get yourself a ladle and a soup bowl, and enjoy.
Creamed Corn Cornbread
Who doesn’t like a classic? This cornbread will be very nostalgic and surely a hit. Mmm, I can taste it now…memories.
- 2 cups yellow cornmeal
- 1 teaspoon Kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn
- 2 tablespoons canola oil
- Preheat the oven to 425 degrees.
- Get an empty 10-inch cast iron skillet and pop it in the oven to start.
- In a large mixing bowl, combine the salt, sugar, baking powder, baking soda, and cornmeal. Mix it all together.
- Then we’ll combine the wet ingredients in a new large mixing bowl. This is the buttermilk, eggs, and creamed corn. Get all ingredients mixed thoroughly.
- Now, slowly introduce the dry ingredients into the buttermilk mixture and stir. If the batter is sticking to the bowl, gradually add buttermilk to the batter and test the viscosity.
- Remember that empty cast iron skillet we had in the oven? Use the canola oil to get it slippery and then pour the batter into the skillet.
- Bake the cornbread for 20 minutes.
- We all know the tell signs of good cornbread - golden brown and doesn’t crumble up when you poke it.
It’s a bit different, sure, but these dishes will help any potluck or friendsgiving party this week. From us at NowCar, have a safe and Happy Thanksgiving! If you try any of these recipes, share some pictures of the final product with us on NowCar social media.
Photo Source/Copyright: Sarah Pflug