Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
1 tablespoon coconut oil or olive oil
1 cup shallot, or red onion, thinly sliced
1 tablespoon fresh ginger, finely chopped
2 teaspoon garlic, finely chopped
1 6-inch piece of lemon grass, thinly sliced (see note)
2 Wild lime leaves, or 1 teaspoon lime zest
4 cups store-bought organic stock
1 15-ounce can coconut milk
1 teaspoon Thai red chili paste
1 tablespoon fish sauce
1 cup peeled orange fleshed sweet potatoes, small dice
10 shitake mushrooms, thinly sliced
3 1/2 ounces rice noodles, broken into 2-inch pieces
1 pound pacific cod or halibut cut into 2 inch pieces
1 pound raw shrimp, peeled and deveined
2 tablespoons freshly squeezed lime juice
¼ teaspoon sea salt
1/4 cup chopped fresh cilantro, for garnish
2 tablespoons sliced scallion, cut thinly on the diagonal, for garnish
2 tablespoons Thai Basil or basil, for garnish
Mint, for garnish
Small jalapeno seeded and thinly sliced, garnish (optional)
Heat the oil in a soup pot over medium heat, then add the shallot and a pinch of salt. Sauté until translucent, about 3 minutes. Add the ginger, garlic, lemon grass, and lime leaf. Pour in ½ cup of broth to deglaze the pot and cook until the liquid is reduced by half. In a small bowl, mix the Thai red chili paste with a tablespoon of coconut milk until well combined and add to the pot. Add the remainder of the broth, coconut milk and fish sauce. Lower the heat to medium-low and simmer for 15 minutes.
Meanwhile, put the rice noodles into a bowl of hot water and soak until tender, about 10 minutes. Drain and set aside. Stir the sweet potato and mushrooms into the soup, and simmer for 6 minutes. Carefully add the fish and shrimp and gently simmer for an additional 4 minutes, until the seafood is tender and thoroughly cooked. Stir in the noodles, lime juice, and the salt. You may want to add a bit more salt and an extra squeeze of lime juice. Serve garnished with scallions, basil, mint and jalapeno.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)