This is out of control.
For the past 6 days, I have been confined to a 1000 square foot apartment with a dazed and confused 3 year old, a 1 year old trapeze artists (she has been doing flips off of my couch) and my visiting mother.
With the exception of a few trips to the trash shoot down the hall and a very desperate/treacherous car ride to the nearby grocery store, I have seriously been limited to traipsing within the four walls of my apartment, thanks to the unprecedented snow storm/greatest example of climate change.
The grocery story was completely barren. Or rather, the shelves at the grocery store were empty. The store was swarming with other distressed, cabin-fevered human beings who simultaneously went into survival mode, hunting for limited packages of tightly saran wrapped meats, gathering for terribly wilted produce and scavenging for anything with alcohol in it.
I did manage to find some dried beans, jarred tomatoes a few, almost expired onions and the last 2 packets of frozen wild halibut. Combined with a couple of staples from my pantry, I was able to make one of my mom’s favorite, winter soups. A spicy, succulent Thai Fish Soup that can transport anyone (with a tolerance for hot peppers and garlic) from our snow globe-like existence to the humid and lush green jungles of Thailand. This soup has a flavor base full of red hot peppers, cumin, garlic, ginger and onions. I used chicken stock to compliment the coconut milk and subtle halibut, but if I had some fish stock on hand, I would have most definitely used that instead.
With our noses running and sweat beads forming around our forehead, my mom and I slurped down our super spicy soup and chunks of flaky, yet juicy halibut filets as we stared at the winter wonderland that enveloped our surroundings. Strangely, while we all feel like punching each other in the faces (the little 1 year old included), we couldn’t help but feel extraordinarily grateful for the each other, our hot soup and the roof over our heads. Life could be infinitely worse for all of us and we couldn’t be more thankful for all our blessings.
P.S!!! And a bit THANK YOU to Kristy at My Little Space for the Happy 101 award!!!! You are the best, Kristy!!
Spicy Thai Fish Soup
Servings (2 for a meal or 4 as a small appetizer)
½ inch grated ginger
3 cloves of minced garlic
1 onion, sliced thinly in shape of half moons
2 tablespoons of canola oil
1 whole red pepper, sliced
1 long green chili, minced (optional)
1 teaspoon of Thai red curry paste
2 cups of low-sodium chicken stock
2 tablespoons of fish sauce (may need more to taste)
1 tablespoon of granulated sugar
1 cup of coconut milk
2 .3-ounce halibut filets
Pre-heat a large wok or deep soup pot. Once hot (not screaming hot, but hot), add oil and drop heat to medium-low. Than add the onions, garlic and grated ginger. After 2 minutes, add the red pepper and chili. Stir/cook until onions are translucent.
Add the Thai red curry paste and mix well with onions/peppers. Then add chicken stock (or fish stock if you have it), fish sauce and granulated sugar. Bring to a boil then reduce to a simmer. Add 1 cup of coconut milk (I actually use a creamed coconut that comes in a box and add water – Let’s Do…Organic makes this product). Do not boil! Otherwise, milk might curdle. After 3 minutes, add the fish filets and do not move! Make sure the filets are covered with liquid and let cook for 7-9 minutes, depending on size of your filet.
Serve hot in large bowls with or without rice!