If you’ve been following my blog for a while you have probably figured out that I really love to make soup. I’m not sure why, it’s not like I seek out soup on the menu when I am out to eat. But there is just something really soothing about stirring up a big pot of broth and veggies, it is our ultimate comfort food. And this soup does not disappoint! In fact, Jason says it is in his top three of all the recipes we have tried so far this month.
I found the recipe on All The Healthy Things Instagram page and it looked like a good way to spice things up since we don’t normally try many Thai recipes. Plus Ashlea feels the same way Michelle from Nom Nom Paleo feels about Red Boat fish sauce! And since I have already bought a bottle I might as well be using it. This recipe has a ton of flavor, and though I feared it may be too spicy as I added all that curry paste it is really pretty mild.
I got everything ready to go before starting with the exception of the Makrut lime leaves which I could not find. I have used lime leaves in curry before and that time I had no problem locating them in the herb section of my local market. Maybe it’s the time of year, but they just weren’t around this time and I really doubt I could guarantee they were Makrut if I could find them. Further investigation after my shopping trip revealed they could probably be found in a Vietnamese market, but given the amount of lime juice in the recipe I just omitted the leaves and the soup was still delicious.
There will be a solid block of coconut cream at the top of the can if you use full fat coconut milk but it will dissolve into the broth easily. I brought it to a boil and simmered for slightly less time than the recipe called for, about 25 minutes. Both Jason and I wondered how it would work to put the uncooked zoodles in our bowls and ladle the hot soup over to cook them but it worked fine, zucchini cooks fast!
The weather here in sunny California is changing from record breaking highs in the upper 70’s early this week to 50 degrees and raining by Friday so it is really nice to have this soup leftover in the fridge. We can look forward to a hot bowl of soup for lunch as the weather turns cold.