Just when I thought the snow was gone for good, here it comes again. The barbecue was uncovered, and I was beginning to dream of spring, green grass and outdoor dinner parties.

Instead, my husband and I found ourselves driving in a blizzard in an attempt to make it up to Sweitzer Mountain to go skiing. As the weather worsened, and 95 bottlenecked to a narrow, two-lane highway, we decided to take a slight detour to Bayview, where we bundled up in our snow pants and took the dogs for a long hike in Farragut State Park. It wasn't skiing, but it was nice to get out and embrace the cold weather.

Rather than hole up in the house, shut the curtains and try to forget we live in North Idaho, it's more fun to brave the blizzard, and breathe in some fresh, crisp air. Plus, it makes it all the more enjoyable, after a day of trudging through the snow, to return to a cozy home and enjoy some hot soup for dinner.

This recipe is for anyone out there who craves the sweet, spicy kick of a Thai soup. With ingredients like coconut milk, Siracha and cilantro, it's sure to chase away any winter chill.

Spicy coconut and shrimp soup

Add about 2 tsp. of Canola oil to a Dutch oven and heat over medium heat.

Ingredients:

1 c. sliced mushrooms

1/2 c. sliced red bell pepper

4 tsp. of peeled and minced fresh ginger

2 stalks lemongrass, halved lengthwise

2 tsp. siracha

3 c. low sodium chicken broth

1 1/4 c. light coconut milk (reserve left over milk for rice)

2 tsp. fish sauce

1 tbsp. sugar

1 lb. peeled raw shrimp

1/2 c. green onion strips

1/2 c. chopped fresh cilantro

1 sliced lime

* Add mushrooms, bell pepper, ginger and lemongrass to pan. Cook for about 3 minutes, stirring often.

* Add siracha and cook for another minute.

* Add chicken broth, coconut milk, fish sauce and sugar. Bring to a simmer.

* Reduce heat to low for 5 minutes.

* Add shrimp. Cook for another 5 minutes or until shrimp develops a light pink color.

* Remove lemongrass and serve in soup bowls topped with cilantro, green onion and lime.

Coconut Rice:

2 c. water

1 c. jasmine rice

Leftover coconut milk from soup

1/2 c. craisens

1/4 c. coconut flakes

1/2 c. chopped cilantro

* Boil two cups of water

* Add one cup of rice and reduce heat to low. Keep lid on.

* Cook for approximately 20 minutes and remove from heat.

* Add remaining coconut milk and let sit for 2 minutes.

* Toss in craisens, cilantro and coconut flakes.

Helpful Hints:

* Prep all ingredients ahead of time

* Not a fan of seafood? Substitute chicken for shrimp.

* Add more Siracha if you like your soup extra spicy!

This recipe is a variation of one found in Cooking Light Magazine.

Visit Shawnna's blog at sfields.hubpages.com for additional photos of this recipe.