I moved to the United States in January of this year. I am stuck between the feeling that it has been much longer and that I have not been here for very long. Immigration is an exhausting process, and we are lucky that Josh (being a lawyer) understands the law, forms, etc. My area of employment is education. I recently graduated with a master’s degree in ancient history and will be looking for a teaching position. My work permit arrived (praise be), but unfortunately, it was after the majority of full-time positions for the fall had been filled. I am keeping my fingers crossed that substitute positions will be open and possibly lead me to something bigger. As most educators have the summer off, I continue to be in a bit of a limbo and have therefore been spending a lot of my time continuing to experiment with recipes.
The weekend that I made the move to our new home, our heating system broke. We arrived at our house and it was freezing. It was luckily fixed relatively quickly, but I had a chill in my bones that felt as if it lasted for two weeks. This was mainly due to emotional and physical exhaustion and therefore resulted in my making a bunch of soups.
This soup ended up being one of mine and Josh’s favorites. It packs a punch and is delicious in the winter as well as the summer. It has elements of both. It is warm and has heat, but it is light and has the flavors of summer.
I hope you like it as much as we do.
2 cups chicken stock (or veggie stock)
1 14oz can of light coconut milk
1/2 lb deveined shrimp
1 jalapeno pepper
2 cans corn
1/2 medium onion
1 tbsp red curry paste
1 tsp lime juice
salt + pepper to taste
sriracha to taste
cilantro to garnish
1 tbsp coconut oil
Take soup pot and heat coconut oil on medium heat.
Add onion and allow it to cook for about 3-5 minutes.
Add the red curry paste and coat every piece of onion with it. Cook for 2-3 more minutes.
Add stock, coconut milk, and corn. Bring to a boil. Use a submersion blender or blender to combine everything in the pot.
Bring the soup back to a boil and add the shrimp.
Add lime juice, salt and pepper.
Cook for 5 minutes, if using pre-cooked shrimp. You’ll have to keep an eye on the pot if the shrimp is not pre-cooked.
Add sriracha to the pot to your taste.
Cut up cilantro- use as much as you want. You can use the stems- there is a great flavor in the stems.
Add jalapeno near the end, and basil if you wish.
Allow to cool for a couple of minutes and serve.