This is the last stretch, the long haul before the light at the end of the tunnel. I need as much sunshine as I can get to see me through. I crave colour and strong flavours. I also fight the instinct to crawl into bed and not come back out for air before spring! This soup is all that and more, colorful, flavorful and very satisfying and the bonus is it is quick to make. 20 minutes from start to finish. BAM! Party in my mouth! Why resist when happiness is so quick and easy to achieve 🙂  I made mine with shrimp but you could easily swap the shrimp out for chicken or beef strips, tofu, fish… Whatever floats your boat! The most important part to acheive perfection is to have good quality ingredients, the stock being one of them. Making your own stock is simple even if it needs some time to simmer, you can just leave it simmering on the stove and go on with your day, you’ll see a huge difference between your homemade stock versus the grocery store variety.

Coconut & red-curry shrimp soup

Ingredients

2 cups chicken broth

1/2 of each orange, red & yellow peppers, thinly sliced

White & pale green parts of a leek, thinly sliced

100 gr. shrimps

1/4 cup coconut cream

1/2 teaspoon red curry paste

Kafir lime leaves

Lemongrass stalk, cut in 2 inch pieces

Salt to taste

Thinly sliced green onions, cilantro & lime for garnish

Instructions

Bring stock to a boil with kaffir lime leaves and lemongrass stalk. Simmer for 5 minutes then add curry paste, shrimps and vegetables. When stock comes to a boil again, add coconut cream. Let soup come back to a boil tbefore serving. Garnish with cilantro and green onions and a squeeze of lime juice. Enjoy!