This is an easy recipe and fun to experiment with. It has a kick, and a lovely sweet and salty balance.
Increasingly, the term "curry" should be qualified. In this case, I decided to make two versions of the soup, one (on the left in the image below) showcasing Southeast Asian curry, and the other (left) using Thai red curry spices. Hopefully, you can see the color difference. In the end, it was no contest for my taste buds - this soup works best with the traditional Asian spices. I used a paste made of coriander, cumin, manga powder, nutmeg, and ginger.
Making this immediately! Sounds so comforting.