In such a weather, soup is always a winner. And if hubby is involved, it would have to be a spicy soup...
The base of the soup is red curry paste and coconut milk. And a bit more chili. Serve with sambal sauce (yes, spicy still!) on the side.
The recipe, roughly -
thin ginger slices
3 tablespoons red curry paste, or more as desired
2 cups coconut milk
2 cups chicken broth
6 pieces fish balls
6 pieces shrimp balls
about 100 grams fresh shrimp
lemongrass, trimmed, peeled, tender part pounded
80 to 100 grams sotanghon (glass/mung bean) noodles, softened in water, drained
soy sauce or fish sauce, to taste
salt and/or pepper, to taste
Saute ginger in hot oil. Add curry paste. Stir fry until fragrant, a couple of minutes. Add coconut milk, broth, fish and prawn balls. Bring to a boil. When the balls float, add shrimps, lemongrass, leeks and wansoy. (Add chillies, if desired.) Add sotanghon. Season with soy sauce or fish sauce, and salt. Cook until boiling, stirring once in a while. Adjust seasonings as desired. Serve with sambal sauce on the side.