Much to my dismay, my winter jacket emerged from the closet for the first time yesterday morning. The weather has quickly turned from somewhat bearable to completely frigid and I’m not quite mentally prepared. While I’m never entirely happy when the winter months begin to show their true colours, there’s something to be said about hunkering down indoors with a piping hot bowl of soup as the wind howls outside. On a particularly frosty day recently, Justin and I took this recipe out for a spin. The flavours are rich and intense in the best possible way and I was surprised at how simple it was to throw together on a whim*. Chef Michael Smith is always a hit in our household and I can pretty much guarantee that this soup will be on heavy rotation in the coming months.
*I realize that lemongrass, coconut milk and lime leaves aren’t staples in most people’s homes, but we are big Thai food fans over here. In fact, I’ve never in my life roasted a chicken, cooked a steak or baked a pork chop – but Thai? Thai I can do with my eyes closed.
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