49 degrees, golden leaves falling off the trees
With all of the vibrant fall colors and chilly autumn rain we’ve been having, I was more than ready this week to cozy up to a steaming, spicy bowl of soup. When I posted a photo of this dish to Instagram, one follower asked if it was Thai pumpkin curry. Those orange cubes are actually sweet potatoes, but a bright seasonal squash like pumpkin or butternut would be a lovely alternative. For greens, I used baby bok choy, but I think you could easily play around with those too, opting instead for kale or chard. For protein, I added halibut to poach in the soup for just the final 4-5 minutes of cooking. If you don’t have halibut, shrimp would also work nicely, and would cook in just about the same amount of time (depending on the size of your shrimp). I love to top this soup with copious handfuls of fresh ingredients, like cilantro and thinly sliced red onions, which add brightness and loads of flavor. I have trouble finding Thai basil here on the Kenai, but if you can find it where you are, use that as well. And definitely don’t forget the Sriracha on top for that final extra kick.
The only problem with this thai curry soup is that you’ll likely need a fork and a spoon, one for grabbing all those tangled noodles and the other for sipping all of the irresistible broth. Or perhaps better yet, just pick up the bowl and drink it.