Friday, April 16, 2010

Thai Lime Fish Stew

I have been sick much of 2010.  First with a horrible stomach virus, then strep throat, then a cold and then a sinus infection.  I'm hoping I am done being sick for the year!  I did a lot of plane traveling before I got sick, which may be why I caught such a horrible bug that sent me on a never-ending string of illness.  I am not one of those crazy Bikram people who go to class when they are sick (thinking that being in heat will break their fever or the other day I had this guy's raging case of Athlete's Foot in my face during the floor series, ugh).  I believe it is not only disrespectful to the class, but to yourself.  Nevertheless, not making it to yoga for a while has been a horrible damper on my physical and mental health.  I depend on Bikram for my spinal health, my depression and my insomnia.  

While under-the-weather, I made tons of different healing soups.  This soup especially, was pleasing to my mind, body and spirit.  It's light, flavorful and perfect for dinner after hot yoga.  I love the lime intensity along with the fresh veggies and flaky white fish.  Next time, I might not even include the rice noodles as it could be just as good without the extra calories.  Hope you enjoy it!

Inspired by Jaden of Steamy Kitchen
Serves 4
* 8 oz fresh or thawed cod
* 2 tablespoons coriander 
* 4 whole cloves
* 1 cinnamon stick
* 1 quart vegetable stock, preferably homemade
* 1 small onion, peeled and quartered
* 1 tablespoon of pressed ginger (I used the jar kind)
* 4 tablespoons soy sauce
* 2 cups chopped bok choy
* 1 cup frozen shelled edamame
* 2 oz. rice noodles (I prefer Tinkyada brand)

* 1-2 tablespoon cilantro, chopped- for garnish 
* 1-2 tablespoon chopped green onions 
* 2 whole limes (1/2 squeezed lime per bowl)
* 1 squirt of Sriracha
The Method
1. In a large soup pot, add the broth, soy sauce, onion, ginger, bok choy, edamame, cinnamon stick, coriander and cloves (I suggest putting the cloves in a spice mesh ball for easy removal) and cook for 20 minutes on medium-high heat.  

2. Cut the cod into 1 inch pieces and add it to the pot.  Cook for an additional 10 minutes on medium heat.

3. Remove the cinnamon stick and mesh ball (or sift out the cloves individually). Add the noodles to the pot and cook on medium heat until they are soft (approx 5 more minutes).

4. To serve, ladle into bowls, squeeze half of a lime into each bowl, a squirt of Sriracha, and the chopped cilantro and green onion as garnish.