Lemon Grass and Rice Noodle Fish Soup

This soup from David Tanis City Kitchen column in the  NY Times is a revelation.  The noodles, mussels and squid are perfectly cooked and tender, providing contrasting textures with the raw vegetable and herb garnishes. The broth will warm the cockles of your heart, and the flavors will lighten your soul.

Mr TBTAM made this soup for dinner last Thursday, despite my objections that it was too much work for a weeknight on which I had a lot of work to do.  I was so glad he didn’t listen and went ahead and made it without me, even cleaning up the kitchen afterwards himself.

My friend Allen was glad too – he downed a bowl of the soup at 10 pm when he and Jane arrived from Minneapolis for a visit.

And I was even gladder two days later, when Mr TBTAM and I shared what was left of the soup for a quick lunch before heading to a Sunday matinee (The Anarchist – Patti Lupone was  fabulous, unfortunately the script was not.).

So go ahead – Make this soup.

You’ll be glad you did.

(Recipe here. We used chicken rather than fish broth. I left the chiles out of my garnish – it was spicy enough without it.)

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