• Kate

Ginger Carrot Soup, Yum Kai Dao, and Mango Cocktails with Andrea

Updated: Dec 26, 2020

Hello, home cooks! In these two episodes of the pod I was joined by Andrea, who works in civic engagement at a Chicago art college and when not cooking, spends her free time sewing, pattern-drafting, and cursing at the sewing machine. She also enjoys programming and running through the neighborhoods of Chicago, listening to techno probably a little too loud.


Andrea had previously joined us in season one. She led us through Pad Thai, explaining her journey with creating Thai food in her own kitchen and how she got turned on to this cuisine. Believe it or not, she has more to share!


In part one, we are focusing on cocktails, hitting topics from our going out go-to’s all the way to equipment substitutions. Don’t have a cocktail shaker? No problem! And of course, we are whipping up a featured cocktail that will give you some relief form those hot summer days, a Boozy Mango Tea.


Listen to Part 1 HERE


In part 2, Andrea and I create a soup and a salad, both wonderful starters but can hold their own as a meal if served in a large enough bowl! I get to test my hand at one of the Thai recipes that got Andrea started on her culinary exploration of Thai cuisine, Yum Kai Dao (Fried Egg Salad), where she offers substitution tips for ingredients not easily accessible within big-box grocery stores. Andrea settled on Gingered Carrot Soup, with flavor that caught her eye and can be served hot or cold.



Listen to Part 2 HERE



Boozy Mango Tea


It is a 100℉ humid Chicago summer day, you are parched and could really go for something cool, fruity, and refreshing. How does cold brew ice tea and mango sound? Tasty right? How about adding a little whiskey, to give it a kick?


This episode my guest, Andrea, and I were looking for a break from the heat and sipped into a glass of Boozy Mango Tea.


The Day Before

  • 3 Black Tea Bags

  • 8oz of Water

  • 1 Mango


Using room temperature water steep tea bags in a sealed container for 8 - 10 hours to cold brew. Discard tea bags and chill before use.


Peel and cut the mango in your desired method. I personally slice the mango lengthwise from the steam, about a ⅛” from the steam to avoid the pit. Then using the tip of my knife I slice the meat of the mango into a grid consisting of ¼” - ½” cubes. Next, turn the skin inside out to push the cubes forward and simply remove them with your fingers.


Gather all cubes and puree in a food processor or blender until smooth. Store in an airtight container in the fridge until needed.


For Cocktail

  • 3oz Whiskey

  • 3oz Cold Brew Black Tea

  • 1.5oz Mango Puree

  • *Andrea’s variation suggestion: try muddling some mint!


In your shaker combine all ingredients over ice. Shake well and pour into a glass with fresh ice. Sip and enjoy!





Gingered Carrot Soup (Made by Andrea)









Off in Andrea’s kitchen, she was willing to take on a soup that could be served hot or chilled. One who’s recipe had been standing out to me ever since this project started as was one of the only recipes written on a piece of notebook paper, carefully folded to fit within the organized slots. The flavor combination is what caught Andrea’s eye, Gingered Carrot Soup, and she did indeed try it both hot and cold.


Andrea's Cooking Notes

  • Andrea used cream instead of evaporated milk, it was fairly sweet enough from the carrots without needing this additional sweetness.

  • Don’t be alarmed, the single slice of bread is to thicken the soup. A neat trick neither Andrea nor I have ever tried, however, she imagines any type of bread will do.

  • Andrea did not care for it chilled, to each his/her own.





Yum Kai Dao (Fried Egg Salad) (Made by Kate)





Since her previous visit, I have been interested in exploring more Thai recipes without knowing where to start. One of my disadvantages is certain ingredients are not easily accessible in my nearby big-box grocery stores and this had me viewing recipes at a loss. Luckily, in part 2 Andrea was willing to provide one of her favorite Thai recipes, , and helped me through some ingredient substitutions*.











Kate’s Cooking Notes

  • Substituted Palm Sugar for .5 tbsp brown sugar and .5tbsp white granulated sugar

  • Substituted Thai Chilis for what i thought was a Cubanelle. It was not a Cubanelle, it was slender and visually looked like a green bean. (I personally did not find spicy, Andrea mentioned Jalapeno would be adequate)

  • I cut down the amount of oil used for frying to ¼” instead of ½”

  • Celery leaves are awesome and my world has changed!


*Of course, the experience is not going to be the same with these substitutions and I hope to gather a few staples the next time I am able to access more particular products. But, sometimes you have to work with what you got and it is nice to have someone that has been in your shoes to help!


**The recipe from Hot Thai Kitchen by Pailin Chongchitnant





38 views0 comments