Monday, December 12, 2011

Hot and Sour Seafood Soup

This recipe comes from a la Bangkok, a little Thai restaurant in Ellsworth, Maine. A friend asked for it while she was there; the owner generously obliging. The perfect recipe for those seeking a respite from traditional wintertime fare.
Fresh lime brightly punches through briny fish sauce, while shitakiis, dulce, and chicken broth boost your immunity with rich vitamins and minerals. Add fresh cilantro and sliced scallions to cap it all off.
A simple, yet deeply satisfying bowlful.

Hot and Sour Seafood Soup: (serves 2)
*2 cups chicken broth
*1/2 tsp. sea salt
*1 tsp. raw cane sugar
*4 tsp. high quality fish sauce
*2 Tbsp. fresh lime juice
*white pepper to taste
*1 Tbsp. organic cornstarch or arrowroot dissolved in a small amount of water (to slightly thicken broth)
*1 small white fish fillet, cubed or 1 cup peeled & deveined fresh shrimp
*1/2 small onion, sliced
*1 cup sliced shitakii mushrooms
*2 tsp. sesame oil
*1/2 block firm sprouted tofu, cubed
*1-2 Tbsp. dried dulce
*fresh cilantro
*2 scallions, sliced

In a large soup pot, combine first five ingredients over medium high heat. Meanwhile, brown sliced shitakii mushrooms and sliced onion in a cast iron skillet coated in butter over medium high heat. Remove and add to pot. Season with white pepper. Once liquid reaches a simmer, stir in cornstarch water. Add fish pieces or shrimp. Allow to simmer 2 minutes (or until seafood is just cooked through) before removing pot from heat.
Add sesame oil, tofu pieces and dulce. Stir.
Ladle into bowls and garnish with fresh cilantro and sliced scallions. Serve with jasmine rice.