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.

Tom Kha Gai

Tom Kha Gai may very well be my favorite way to make chicken soup. Red chili for spice, fish sauce for brine, tender chicken and slippery udon noodles to satisfy hungry bellies, and nourishing coconut milk blended with chicken stock to fortify even the weariest eater.

You can easily alter this recipe to include your favorite additions. I like it teeming with mushrooms, sauteed onion, fresh spinach and cilantro. Other favorites include bamboo shoots, shrimp, chili peppers, sprouts, sweet peppers or snow peas. If you keep the basics on hand, this soup can be prepared, ladled into bowls and blissfully spooned into ready mouths in under 20 minutes. Not bad for fast food.

Thai Tom Kha Gai: (moderately spicy)

*1 small sweet onion, halved and thinly sliced

*1 tablespoon olive oil or butter

*2 cups favorite mushroom, rinsed and quartered

*4 cups high quality chicken broth

*2 teaspoons red chili paste (decrease for less heat)

*1 tablespoon fish sauce

*1 whole chicken breast cubed or 2 cups roasted chicken

*1/2 package high quality udon noodles (I used Eden Organic's Kamut Udon)

*1 15oz can high quality coconut milk

*fresh spinach and cilantro

*fresh lime wedges

For a gluten-free version, omit udon and serve with steamed rice.

Place a large soup pot over medium heat. Add olive oil or butter and saute onion. Stir. Add mushrooms. Cook briefly before adding chicken broth. Whisk in the chili paste and fish sauce. Bring to a simmer. Add chicken pieces and udon noodles. Reduce heat to medium low. When chicken is mostly cooked through and udon noodles swell, add coconut milk. Stir.

Allow chicken to fully cook before removing from heat.

Gently stir in spinach. Ladle into bowls. Garnish with cilantro and fresh lime wedges.