I didn't cook a single thing the entire week after thanksgiving, choosing instead to eat leftovers, frozen cubes of past soups, and the free pizzas and cakes at various and of the semester gatherings. Tonight I was ready to go back in the kitchen, and I did it in style with a (spicy, asian) Thai red curry chicken soup:
On a cold night after a week of eating pizza, this soup is definitely sitting well in my stomach, but I don't think I'll make it again. On paper, using eggplants and green beans as the starch seemed like a good idea, but now that I'm eating the finished product I think I would have been better off with pineapple, mushroom, and red onion. The broth just doesn't have quite enough flavor for me: I want a lot of flavor in my thai soup! It need some lime juice and garlic in there, at least. It's a little bland and chickeny. I think that's the price I pay for the preparation being easy: it only took about half an hour to prepare this soup from start to finish. It'll be nice to have leftovers, but I think once they're gone I won't be seeing this soup again.