What She Cooked: A Taste of Thai

My friend Heather came for a visit from California this week. I hadn't seen her since Arnauld and I got married, two years ago. She planned her visit so that she would be able to meet Wren, which I was so excited about. Heather is my forever friend-an easy friend! We were part of the same circle of friends in elementary school and middle school but it wasn't until high school that our friendship really solidified. We had nearly every class together throughout our four years at Stratford High. During that time our friendship continued to grow as we studied for chemistry only to take breaks to give each other 80s inspired makeovers, worked together as camp counselors, and drove aimlessly around town in search of something to do-singing and dancing to our favorite songs. By the time we went off to separate colleges we were the kind of friends that could go months without seeing one another only to reunite and never skip a beat. Since we have graduated college, Heather has lived all over the place, from Ohio to Boston, to Spain. She now calls California home and despite the distance between us, I still consider her one of my best friends in the world.
A few months back she asked if we could have a sleepover when she came to Connecticut and do some cooking in my kitchen. Once again, we spent hours just chatting and catching up-slipping right back into our comfortable silliness.

Green Lentil Soup with Coconut Milk

Ingredients
2 tbsp unsalted butter
2 medium onions, chopped
1 clove of garlic, minced
1/2 tsp dried thyme
1/2 tsp cayenne
2 tsp turmeric
1 pinch of coriander
4 cups of vegetable broth
1 1/2 cups brown lentils
2 tbsp unsalted butter
1/2 tsp cardamon
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
pepper to taste
14 oz coconut milk

Method
1. Melt 2 tablespoons of butter in a medium saucepan over high heat. Add the onions and garlic. Cook 5-7 minutes, or until the onions are translucent.
2. Reduce the heat slighly and add the thyme, turmeric, coriander, and cayenne. Stir for 2-3 minutes.
3. Add the vegetable broth and lentils. Simmer for 20-30 minutes or until the lentils are soft.
4. Heat the rest of the butter in a smaller saucepan over medium heat. Add the cardamon, cinnamon, cloves, nutmeg, and pepper. Stir and then add the coconut milk. Stir until everything is combined. Allow the soup to simmer for 15 minutes before serving.

The Taste Test
We also made a tilapia recipe that used curry and coconut milk but I'll have to consult with Heather to find the recipe again. Both dishes were super flavorful due to the variety of spices used. Arnauld even ate (and loved!) the soup. I can't remember the last time he even tried a soup that I made. These recipes are not for those who prefer bland flavors but perfect for a bit more of an adventure.