We got a lot of snow this week. 40cm to be exact. And I love it. Of course, I feel for all the people inconvenienced by this dramatic weather event. But I do love a good blizzard and I love the opportunity to snowshoe, cross country ski, and generally act like an excitable puppy in a snowbank. But sadly, we’re in for rain followed by a swift drop in temperature. I’m sure I’m not alone when I say I despise icy conditions almost as much as I hate cold rain. But there is a silver lining to this yoyoing weather activity. There will be every excuse to huddle over a simmering pot of this Thai Fish Cake Noodle Soup. This baby was made for wet socks and dampened spirits, so let’s dive right in.

Today’s recipe is a pretty piece of fusion. Yes, I know, what a surprise. This Lobster Curry Noodle Soup is yet another product of simultaneously food cravings. In this case, my brain zeroed in on the seafood chowder of my youth and curry laksa. To my mind, this is almost poetic. The chowder is a taste of my childhood, while the laksa represents all the dishes I was introduced to when I moved to Toronto. My past and present are contained in this soup. But that’s not particularly important to you. What is important to you is how this soup tastes. And I can assure you, it is beyond divine.