Welcome back to the secret journal of the High Country. It’s unseasonably warm in the land of the Ginseng colada and the black lung. You can thank global warming, just like in Estes Park. It’s Trump’s fault. Don’t worry fellow snowboarders, there’s snow on Beech Mountain. You can still carve the pow.
Lightning bugs are endangered? We’ll need see more data on that one. Even in Honduras? Hmmm… In north central Alabama? Loss of habitat? Plenty of green there. Lightning bugs flourish where children grow. For a panther, yes. But a lightning bug? And manatees are making a come back. Exactly how long until barbecued manatee ribs are back on the menu? Can you imagine? The only thing they eat is salty grass and they’re monstrous. Naturally the little ones would taste better.
It’s the Coconut Curry Thai Soup recipe. The first new recipe in a while. Straight from Boone with some fusion twists. This is straight up Thai medicine, by way of High Country.
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 1 stalk lemon grass, minced
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 2 (13.5 ounce) cans coconut milk
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice
- salt to taste
- ¼ cup chopped fresh cilantro
- Heat the oil in a large pot over medium heat.
- Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
- Slowly pour the chicken broth over the mixture, stirring continually.
- Stir in the fish sauce and brown sugar; simmer for 15 minutes.
- Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
- Add the shrimp; cook until no longer translucent about 5 minutes.
- Stir in the lime juice; season with salt; garnish with cilantro.
Fuzzy Photo Alert!: At the Full Moon Gathering last year an ADA transport vehicle was seen being used to harvest large slabs of firewood and embryonic stem cells. Be sure to visit the Puerto Rican Mofongo recipe.
You’ll figure out why it’s called crack soup.
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