This delicious dish was inspired by the science of terpenes, as dedicated cannabis cook Ashley Boudreaux continues her research on pairing specific strains of cannabis with food. Terpenes are chemicals found in all plants, and they give cannabis strains their distinctly different smells and flavors. The key to a harmonious combination is matching the terpenes present in the cannabis to complementary terpenes found in other plants. The flavor profile of many Asian dishes makes it easy to integrate cannabis, including this Thai-style soup that’s full of vegetables and herbs, plus a dash of hot and spicy Sriracha. Here, the lemongrass, basil, and mint balance nicely with the cannabis. And attention vegans: Simply skip the shrimp, and this dish still works as long as you’re using veganically grown ganja.
Relax—the cooking time here is a little more than thirty minutes total.
STONES 7
7 grams finely chopped ganja, preferably a sativa strain
Two 14-ounce cans coconut cream or milk (cream is better if you can find it—but not Coco Lopez–type cream)
½ cup mango juice
1 stalk fresh lemongrass, peeled and sliced into 3-inch pieces
½ pound small peeled shrimp (optional)
One 15-ounce can sweet baby corn, drained and chopped
One 8-ounce can sliced water chestnuts, drained
½ cup chopped green onion tops
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1½ tablespoons chopped fresh mint
2 tablespoons Madras curry powder
½ teaspoon powdered ginger
½ to 1 tablespoon garlic chili sauce (Sriracha)
Juice of ½ lime
1 teaspoon sesame oil
Salt
Combine the cannabis and coconut cream in a heavy pot over a very low flame. Gently simmer for 10 minutes. Stir religiously. Slowly add the mango juice. Add the lemongrass (plus shrimp, if not going vegan). Let it barely simmer, stirring, for 5 minutes. Add the corn, water chestnuts, green onions, cilantro, basil, mint, curry powder, ginger, garlic, and chili sauce, and simmer for about 15 minutes, stirring. Finish with lime juice, then sesame oil and salt to taste. Remove lemongrass before serving.