Shumon joined us for dinner. We made turkey stock from the carcass of our Thanksgiving
Turkey. We froze half of the tasty stock to use later in the year. With the
other half we made one of my favorite soups: Thai-style Turkey Soup with Tamarind, Lemongrass
and Fragrant Herbs from the Los Angeles Times. This is a very rich and delicious soup. You can read
the recipe on our blog of: November 25,
2012. Click the date to get the recipe. I hope you make it, you will like
it.
With the soup we served left over Risotto. You can't serve a South Asian too much rice!
With the soup we served left over Risotto. You can't serve a South Asian too much rice!
No comments:
Post a Comment