Thai Shrimp Soup
Nothing beats a big pot of soup: you take an hour or so make it, and then you get to reap the benefits for at least 3 or 4 days. This past winter, I relied heavily on hearty chili and stews to sustain us (I was also commuting more than 2 hours each day and didn’t have much time for cooking, or anything else for that matter). Now that the weather is warmer, I have been on the lookout for lighter recipes. Thai Shrimp Soup with Lime and Cilantro fits the bill perfectly. The best part is that it only gets better after a night or two in the fridge. I love the tangy flavor added by using the lime – I usually use a little bit more than the recipe calls for, and I also add extra red pepper because I love the heat. Enjoy!
*P.S. Congratulations to my dear friends Ken & Colleen Young on welcoming their second child today! Ronan Lewis Young, 8lb 9 oz!