May Showers

Apparently April showers just brings more May showers. Instead of dusting off the BBQ and grilling up some springtime goodies, we’re stuck inside on another rainy day. The only thing that makes me feel better about the rain is that it gives me an excuse to cook up a big pot of soup for two! Seriously, I’m obsessed with soup – doesn’t matter what time of year.
I’ve been eyeing this recipe in the Williams-Sonoma Bride & Groom Cookbook, a gift our friends in Chicago gave us for our wedding (thanks Sean & Emily!). The recipe was for Thai Shrimp & Corn soup. Honestly, anything with shrimp and/or corn is a guaranteed winner with my husband, so this shouldn’t be too difficult. Perfect! Plus, there wasn’t a single thing in the recipe that I didn’t already have in my kitchen. Even better.

Thai Style Corn Soup with Shrimp
1 tblsp vegetable oil
1 small onion, chopped
2 slices fresh ginger (1/4 inch thick)
½ tsp kosher salt2 cups fresh corn kernels (or frozen corn kernels)
1 ¾ cups vegetable stock
1 can (14.5 oz) coconut milk
3 tblsp fish sauce
2 tblsp fresh lime juice
1 tblsp light brown sugar1 tsp lime zest½ tsp green curry paste, plus more as desired (see note below)
8 oz medium shrimp, peeled & deveined
3 tblsp chopped fresh basil or cilantroHeat oil in a medium sauce pan over medium heat. Add onion, ginger, and kosher salt. Cook, stirring occasionally, until onion is tender (5 to 7 minutes). Add corn, stock, coconut milk, fish sauce, 2 tblsp lime juice, brown sugar, lime zest, and the curry paste and bring to a boil. Reduce heat and simmer for 10 minutes. Add shrimp and cook until opaque (2 to 3 minutes). Remove ginger and stir in basil. Add more lime juice and curry paste if necessary.
Note: Must add more green curry than the recipe requires. Don’t be shy, really pile that curry on people!

Source: Bride & Groom First and Forever Cookbook
The soup is very “soupy”, so I’d suggest adding some jasmine rice or something to give it more structure. Unless you plan on mostly soaking it up with some bread, which we did, then no modifications required (other than the additional curry. Trust me on this).

And even though I made it for Sunday night dinner, when I had all the time in the world to cook, I think it’s a perfect mid-week meal because it doesn’t take much prep or cook time. So, in short, the soup was a hit with my husband – because of the shrimp & corn combo. And it was a hit with me too – because of the prep and cook time ease. Oh, and it was delicious too. I just figured that went without saying.

--the daughter