Detox




When M and I met up in Halifax, we thought that it would be a quick 2-day jaunt; after all, we’re both busy people, with work always waiting impatiently for us at home. Little did we know that the Maritime weather gods had their own plans…two days later, flights cancelled due to a major snowstorm, M and I were “stranded”, if stranded is what you would call being made to relax and enjoy the beautiful, friendly coastal city. And what better way to enjoy Halifax than to indulge on fine East Coast cuisine and local brews? Over the course of four days, we consumed all manner of delicacies from the sea – mussels in white wine sauce, haddock fish and chips, lobster ravioli, seafood chowder, sushi – as well as a respectable amount of beer and scotch in true UK style.

So naturally, when I came home my body felt like a ton of beer battered bricks, and I have begun the slow process of detoxing. This simple soup is the perfect start to a week of clean eating – a light, slightly spicy, flavorful broth that supports crunchy bamboo shoots and baby corn and is made surprisingly meaty through the use of dried and fresh shiitake mushrooms. I used tofu in this version, but chicken can be easily substituted, and the rice noodles are totally optional.


Hot and sour Thai coconut soup
Adapted from Chatelaine Magazine (November 2008)

Ingredients
-       1 14oz can coconut milk, regular or light
-       900 ml low sodium chicken broth
-       2 cups sliced white button mushrooms
-       1 cup dried shiitake mushrooms, coarsely chopped
-       199 ml can sliced bamboo shoots, drained
-       1 19 oz can baby corn
-       1 ½ tbsp soy sauce, plus more to taste
-       2 tbsp hot chili-garlic sauce
-       2 limes
-       1 block of tofu or two boneless, skinless chicken breasts
-       ½ cup coarsely chopped cilantro

-       Rice noodles


1.     Place rice noodles in a large bowl and cover in hot water. Set aside.

2.     Pour broth and coconut milk into a large saucepan on medium heat and stir to combine. Add fresh and dried mushrooms, bamboo shoots, baby corn, soy sauce and hot chili-garlic sauce. Grate lime zest into the soup and add juice of 1 lime. Cover and bring to a boil.

3.     Cut tofu into cubes to chicken into bite-sized pieces. When soup is boiling, add tofu or chicken and reduce heat to low. Cover and simmer, stirring occasionally, until tofu or chicken is cooked through, about 8-10 minutes.

4.     Remove from heat and adjust salt; add more lime if required.

5.     Sprinkle soup with cilantro and serve over softened rice noodles.

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