A Slight Delay

I happen to like Thai food, and tried to replicate a particularly good soup that I’d had at a particularly good Thai restaurant not long ago. I packed some of the leftovers for lunch, and when a coworker asked what I was eating, I rattled off the ingredients. “Oh. So you made Callalou,” he tells me.

Huh?

Well, I had to Google it, but as it turned out, I’d accidentally made a halfway serviceable batch of Callalou. Via Bangkok. It’s not authentic, but it’s tasty (if I may be so humble). It goes something like this:

1 32-ounce container of chicken broth*
1 15-ounce can of unsweetened coconut milk*
2-3 stalks of lemon grass
1 package frozen spinach, thawed and thoroughly drained**
Two decent-sized chicken breast filets, cut into chunks***
A clove or two of garlic, crushed
Half a tablespoon of red curry
A splash of sesame oil
Small onion, diced
A handful of diced scallions
A handful of diced mushrooms, if you like them (more…)