Thai Shrimp Soup with Lemon and Jalapenos

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I was all for soup year-round until summer 2012 hit. This summer, the temperatures have been miserable and I thank my lucky stars that our 17-year-old A/C unit hasn’t caught aflame…::knock on wood::

For the first summer ever, soup has been out. Not an option.

Can’t-sweat-through-another-shirt-I’ll-eat-a-popsicle-instead kind of weather.

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When our friend, Liz, emailed this recipe as a recommendation, however, it was filed away in my very limited memory. Each week, for well over a month, I would check the weather when I would go to make my weekly menu only to find more of the same misery. Finally, the heat broke to less than 90 and I was able to actually make and enjoy soup for the first time in ages. I was even able to get some of the ingredients from our local farmer’s market, including the pork, and a few of the ingredients came from my CSA, like the green onions.

Mr. Prevention was adamant that he would not enjoy this meal….it contained coconut milk, after all.

Note to self: remove the evidence (the can) from the counter after use as to not deter those who are to partake.

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I can see why Liz recommended this recipe. It’s something I would see in Bon Appetite, pause over, and move on. Is it possible those ingredients can actually make magic? Let me take the guesswork out of it for you — yes!

When we visited Thailand last summer I fell in love with citrus + coconut. It’s the perfect balance of light and creamy. This also appeases the meat-lover because it contains pork and shrimp. Plus, the original recipe calls for chicken, too. Not only meat, but there’s rice…brown rice.

This is truly a meal with a touch of everything…and it works. Perfectly.

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 It’s the last day of AADE for me. I have a full agenda today and then I’m making the 3-hour trek back to Michigan. I miss my family and even though the solo weekday getaways are fun on occasion, I’m so glad I don’t travel for work on a regular basis!

In need of some weekend time…bring it on!

Be well,

Comments

  1. I agree, if I could eat soup all year, I would! Sadly, Nick hates it, and like you said, it’s been 90 degrees. Despite that, I’m really looking forward to slow-cooker soups this winter. Yep, can’t wait.
    Thanks for the recipe, and ENJOY your weekend at home!

  2. I have some stock from a roast that I want to use for soup as well. It’s been sitting in my freezer. Considering I’ve been known to break out the chili in the middle of July, I’m really surprised I haven’t broken in out yet. Guess this summer has just been a killer.

  3. I am going to have to try this! I have lemon grass growing in my garden that is as tall as I am. I have had such an incredibly busy summer that I have not even used it. This will be perfect!

  4. Can we fill a pool with this? YUM!

  5. Love the combination of flavors going on here, but you really had me at jalapeno! :D Hope you enjoy your weekend!!

  6. Looks great! You are right though, the ingredients might not catch my eye. That’s why I am glad I have your blog. :)
    Have a great weekend, Nicole!

  7. This sounds really good. The clam juice freaks me out a little, but I think if I told myself it wasn’t really in there, I wouldn’t be bothered. :)

  8. I guess the benefit of living where I do is that soup year round is always an option!

  9. This looks wonderful. I bet it’s really tasty and clean with the lemon and chilli.

  10. Wow, this looks incredible. Bookmarking now!

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