Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Friday, July 16, 2010

The Consumption: Wah-Wah Thai Coconut Chix Soup

This attempt at slow cookin' proved, I still have a lot to learn!

Notice my before pic above...It may appear delish at first, but look closer and you will notice a big mistake!

This week, I invited my Mom to join me on my Crock-n-Roll mission, giving me the opportunity to prepare her first slow cooked meal, EVER!

I sliced the chicken, peppers, onions, carrots and shrooms with pure perfection.  Then I added the lemon grass (FYI:  Do NOT eat this alone!), garlic, ginger and crushed red pepper; covered and crocked on HIGH for 3 hours. 

I decided to create a nice outdoor setting, allowing us to really enjoy this meal. Unfortunately, our first bites tasted like pure fire!

I began sweating and turning red right away, quickly motioning for everyone to move inside.  The A/C felt great, but I was still breathing fire! 

My Mom kept asking, "What did you add to make this so spicy?"  I started listing the ingredients:  cilantro, garlic, ginger and crushed red pepper.  As we reviewed the recipe I instantly knew what happened.

The recipe calls for only a teaspoon of crushed red pepper and I added a tablespoon (you may recall I did this once before, preparing the Asian Chicken Soup)!

Although the veggies tasted amaz, this soup was a hot mess. 

I'm not going to let this get me down...I loved experimenting with the coconut milk and can not wait to perfect this recipe.  Next time I will make sure to pay closer attention to the measurements.


Tips & Tricks:
- Chef Mimi

    1 comment:

    1. The soup was a beautiful color, the vegetables were crisp not limp with a fresh crunch. We were to dine on the back porch with a salad and our soup. There was one problem...the soup was spicy and hot to the palate. We couldn't figure out why until Chef Mimi discovered she used a TB instead of a TSP for the crushed red pepper! Yikes. Otherwise one Pepcid later solved the issue. OOPS. I still ate 90% of it too! Love, Mom