A Curried Soup Success Story

Modifications: I cut the recipe in half. I could not find a kaffir lime leaf anywhere, so I used a 1/4 tsp of lime juice, based on a substitution list I found. Some places even suggested substituting with a bay leaf, although it will give a woody taste. I used dried cilantro leaves instead of the fresh.

Preparation: I was wondering what the picture in your cookbook did look like! However, I just followed the instructions as they were. I, too, was tempted to do some blending, but I refrained. Instead of grating the carrots by hand (I've done that before and it takes for-ev-er!), I chopped them into pieces, put them in our blender and used the "chop" setting.

Verdict: Delicious! I loved it. The flavour was very Thai and there was a lightness to the soup that reminded me of summer days. I often prefer creamy things too, but I didn't mind the thinness in this soup. I guess that was part of the 'light' taste we noticed. The ginger gave it a nice 'zing' and I'm sure fresh cilantro would have added to that. The cashews were a nice addition of protein. It was a mildly spicy soup, I would say. We ate it with flatbread and were satisfied after 2 bowls each. This is probably not something I would have ordered off a menu (I tend to shy away from soups at Asian restaurants), but I was delighted with the result. A good Friday meal, too!