So, I really wanted soup last night but because it’s been so cold here in New York, I didn’t feel like bundling up (again) to go out to the store. Thus began my own little Chopped challenge: to make a delicious soup based on what I could find in the house. I had some leftover veggies from a recent party so the traditional base for soup, the mirepoix , was present and accounted for. Everything else was a welcomed mystery. I mean.. these sort of things usually turn out really good or horribly wrong, right? The recipe below is what ended up happening, my version of a Thai Curry Sweet and Sour Soup.


Makes 6- 8 servings.

You Will Need:

1 lb medium shrimp, uncooked (optional)

3 tbsp olive oil

1/2 cup chopped carrots

1/2 cup chopped red onion

1/2 cup chopped celery

1 tsp chopped garlic

1 tsp chopped ginger

1-2 tbsp kosher salt to taste

1-2 tbsp black pepper to taste

3 tbsp curry powder

1 qt veggie broth (one 32 ounce box)

1 cup spinach

1 can roasted diced tomatoes, I used these.

3 tbsp crunchy peanut butter

1 can coconut cream, (can also use coconut milk)

1/2 tsp lime zest

Juice of 1 lime (can use half if desired)

3 tsp sriracha

Saute veggies in olive oil on medium heat until they are tender. Add salt, pepper, curry powder and half the sriracha. Let the veggies cook a bit more until fully coated with curry, another 2-3 minutes. Add the veggie broth, tomatoes and spinach, then simmer on low heat for about 20-25 minutes. Add in peanut butter and coconut cream. I had natural peanut butter on hand, but the regular version would work too, and the added sugar will add to the depth of flavor. The crunch added in peanuts which was a nice addition, but choose creamy if you’re not a fan.

Continue simmering until soup becomes darker in color (from the peanut butter), another 8-10 minutes or so. Add in remaining sriracha (more or less depending on how spicy you like) lime zest and juice.

If you’re using shrimp, season them with salt, pepper and more curry powder, about 1/2 teaspoon of each. Add them into the soup until they are pink and firm, about 2-3 minutes.

Ladle the soup into your favorite bowls and serve with lime wedges and extra sriracha on the side.


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