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Thai Chilli-Coconut-Soup | EN

Coconut-Leek Soup, @W. Nieke, CC 4.0  Creative Commons License

It strikes me as no coincidence that anglo-american musicians – and among them for the most part Jazz musicians, I’d presume – use the term “cooking” when  actually referring to (Jazz) improvisation or more generally to making music together. In both cases, cooking as well as making music in a band context, the right ingredients and an accurate recipé are critical, yet the fun is in the play- and joyful, sometimes bold deviation from those prerequisites.

Today’s food inspiration – or taste for something – was “soup”. And it goes something like this (100% improvisation, b.t.w.):

  • about half a can (3.5 oz) of coconut milk
  • 2 tbsp. of (liquid) tomato paste (add water if need be)
  • 1 tbsp. Thai Curry (I recommend Exotic Food Thailand, it’s very tasty)
  • 3.5 oz of leek, cut into strips
  • 1 shallot (about 1 ounce) cut to strips or minced
  • 1 Thai Chili pepper, finely chopped (leave the seeds in for added pungence)
  • a handful of fresh basil leaves
  • about 1 tblsp crushed Cashews (organic)
  • grained Chili flakes
  • Chilli flavored salt
  • black bell pepper (use pepper grinder)
  • 2-3 tbsp. water

After having rinsed, chopped and crushed the ingredients, pour coconut milk into a pot and heat on burners set to medium temperature (make sure it won’t boil at any point, this will most likely destroy the taste). Feel free to add “meaty” ingredients like e.g. smoked salmon, chicken breast strips or cubes of pumpkin. Serve with half a handful of fresh basil leaves per bowl.


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