Last night we ate our fourth meal from Self Magazine's recipes. This one was Spicy Thai Soup with Lime Shrimp. Except I don't do shrimp, so mine was technically Spicy Thai Soup with Lime Chicken.
This was one of the recipes I was a bit unsure of. It involves sweet potatoes, onions, broccoli, and red peppers pureed in a blender. And curry (it calls for green curry paste, which I defy you to find in a small Missouri grocery store) and the juice of two limes.
It seemed an odd combination to me.
But I actually thought it was really good. Though I'm warning you, it might have something to do with what I have finally accepted is a cold, and not allergies.
I came home last night thinking that what I really wanted for supper was homemade chicken soup. And then it occurred to me that I had homemade chicken soup in the freezer. Sort of. If my grandmother was from Thailand, this might have been what her soup tasted like.
In my state of trying really hard not to have a cold, the combination of spicy, and hot, and limey was really good. And it was technically chicken soup. With garlic and onions, which are good for colds.
So, I'm giving it a thumbs up.
Subscribe to:
Post Comments (Atom)
2 comments:
Thai food is one of my favorite things. This soup sounds delicious!
And, I'm sorry. I don't know what it's like to walk into the neighborhood grocery store and NOT find green curry paste or anything else.
Hmmm... I don't suppose there is any way to make this soup without making the whole weeks menus? The ingredients didn't sound odd - until you talked about puree - which is a texture that kind of makes me think of gagging. But the flavor sounds super yum!
Post a Comment