So I got another one of those wild hairs up my butt to make something I’ve never made before. Today’s experiment: spicy red cabbage soup.
It’s a good thing when I say I cook like my mother. She’s the best experimental chef, like, ever. If you have a pretty good idea how something will taste, how flavors will blend together, and how a dish will unfold in your mind, then your experimental cooking, uh, experiments will turn out pretty ok most of the time.
Back in college, I remember coming home after a long, long drive to a kitchen filled with the most awesome smells. Mom was attempting a sort of Thai infused cabbage soup, and the whole thing ended up being delicious, all be it purple. Red cabbage will do that. I think I ate that soup for a week back at school.
Anyway, I needed to see if I could recreate this soup, but all I could remember her putting in there was red cabbage, chicken broth, beef broth, and red thai paste. When that’s all you can remember, you have to improvise. And when it really gets down to it, no matter what you put in a soup, if you have a killer spice rack, you can make anything delicious.
I think the soup turned out pretty tasty. It was just the right amount of spicy for me, and not nearly spicy enough for Lee, but you can always add stuff to make things hotter.