Thai Shrimp Soup

I love Thai food! 

It just feels like a warm hug...the warmth of curry spice and the sweet of coconut...it's just wonderful.

I found this recipe on Pinterest, and it cannot be easier!

Here's what you need: 

1 cup uncooked basmati rice

2 Tbsp butter

1 lb medium shrimp (peeled and deveined) (We used the large shrimp that was on sale.)

Kosher salt and freshly ground black pepper, to taste

2 cloves of garlic (minced)

1 onion (minced)

1 red bell pepper (diced)

1 Tbsp freshly grated ginger

2 Tbsp red curry paste

2 (12 oz) cans of unsweetened coconut milk

4 cups vegetable stock

Juice of 1 lime

2 Tbsp chopped fresh cilantro leaves

I melted the butter in a stock pot and cooked the shrimp with salt and pepper until it just turned pink. I then removed them from the pot, and added the onion and bell pepper and cooked until tender. I added the garlic and ginger cooking just until fragrant (about 30 seconds).

In the meantime, cook the rice according to package directions.

I then whisked the curry paste into the onion mixture and added the coconut milk and veggie broth. It's important to whisk constantly until well incorporated.

I brought it to a boil; reduced heat and simmered for about 10 minutes until slightly thickened.

I stirred in the rice, shrimp, lime juice and cilantro. The smell was heavenly!!!

We served ours with multi-grain crusty bread.

This made a big pot of soup.

The recipe states that it yields 6 servings; which is likely correct as the Hubs and I ate on it for a few nights. It gets better over time as the flavors mesh.

This is a perfect winter time soup!

La Bonne Vie Y'all!

Warming Butternut Squash Bisque with Curry

La Bonne Femme Soup Recipe!!!

This soup warms you to your toes!
Curry is a warming spice. Combining it with the sweetness of the butternut squash is deliciousness in a bowl!

I roasted my squash for about 45 minutes at 375 degrees. You can see that I seasoned it with salt and pepper and tested its tenderness with a knife.

While my squash was cooling, I cooked 2 large, chopped, carrots and 1 medium sized, chopped, onion in 1 Tbsp of oil. I added 1 tsp of curry powder to the mix and cooked until the onion became tender.

I scooped the flesh of the squash and added it to the carrot/onion mixture.
I then added 5 cups of chicken broth and brought it to a boil. I reduced the heat and let it simmer, covered, for 15 minutes. 

I allowed the soup to cool slightly and then worked in batches to blend. (See the note about steam in a blender on the Silky and Light Potato Soup.)

I returned it to the pot and reheated.

I added 1 Tbsp of White Wine Vinegar.

We topped ours with a little sour cream and a sprinkle of nutmeg!

This dish tastes like Fall!

Warm up on a cold day with this elegant Curry Butternut Squash Bisque!

La Bonne Vie Y'all!