Today for lunch I got as close to Nigella Lawson's Templefood* mode as I’m probably ever going to get—and without making one of her recipes. Instead I made Mark Bittman’s Lemongrass-Ginger Soup with Mushrooms from my now overdue copy of The Minimalist Cooks at Home.
I felt as if I’d stumbled onto a secret. I’d heard, repeatedly, that pure flavor can satisfy the soul as much as, if not better than, heaping quantities of carbohydrates, but I’d never experienced the concept first-hand until I made this soup. My taste buds were infused with a fragrant, tangy-spicy broth that knocked me for a loop. (So happy eating this soup, watching coverage of Elizabeth Smart's return home) Exotic, yes, but I managed to scrounge up all the required elements at my local County Market so exotic doesn’t mean impossible anymore.
Lemongrass-Ginger Soup (with or without Mushrooms)
6 cups good chicken stock
3 lemongrass stalks
4 nickel-sized slices fresh ginger
3-4 small hot chiles, minced (I used 2)
2 tablespoons nam pla (fish sace) or to taste (Whoops. I had this in my cupboard and forgot to add it. Next time.)
6-8 ounces roughly chopped oyster mushrooms (I lied. My county market did not have oyster mushrooms. I bought button, but opted not to use them. )
2 teaspoons minced lime leaves of lime zest
Juice of 1 lime
¼ cup minced cilantro leaves
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Heat the stock over medium heat. Bruise the lemongrass stalks with the back of a knife, cut them into sections, and add them to the stock with the ginger and about one fourth of the minced chiles. Simmer for about 15 minutes, or longer, if you have the time.
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When you’re just about ready to eat the soup, remove the lemongrass and ginger. Add 1 Tablespoon of the nam pla and the chopped mushrooms. Taste the broth and add more chiles if you like, as well as some salt if necessary. In the bottom of each of four warmed bowls, sprinkle a little chile, lime zest, lime juice, cilantro and minced lemongrass.
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Ladle the soup into the hot bowls and add a teaspoon of nam pla to each bowl.
I probably won’t be able to stop myself from making this soup at least once a week. Gotta use up that bottle of fish sauce, at any rate. Kipp wasn’t here to give his vote, but I’ll make it just for myself if I have to. I wasn't even tempted to toss in a cracker. Not a one.
*From Nigella Bites:
"I think I'd better start by explaining what Templefood is: It's my term for the soothing, pure, would-be restorative food I make for myself after one binge or late night too many. "Temple" as in "my body is a. . ."
Well, mine's not, but this what I eat when I want to feel it is. And don't think--as if---I'm counseling deprivation or restraint, but rather the holy glow of self-indulgently virtuous pleasure. . ."
3:43:28 PM 
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