Tom Kha Gai

We left Vermont a day early, since everyone felt crappy and we wanted to sleep in our beds. I did bring back some of the chicken broth and meat, figuring it would come in handy for dinner, and remembering the coconut milk in the cupboard. In addition to the coconut milk, I also added lime juice, a big smashed thumb of ginger, and a bit of green yuzu kosho (I keep meaning to order some kaffir lime leaves.) Simmered until the ginger flavor filled out, and served with braised red cabbage (water, balsamic vinegar, soy sauce, sesame oil) plus leftover curry and brown rice, it was just the right combination of medicinal and comforting. As the least sick of the three of us, I had one glass of a 2006 Loosen Bros. "Dr. L" riesling; it's slightly fizzy, and otherwise unremarkable, but would make a decent aperitif with an Asian-flavored amuse-bouche. It's good to be home.