Kurt Gutenbrunner's "Feeling Better" Soup
With all the fun stuff taken out of Sudafed these days, the right soup can be (or at least seem) just as effective when fighting off this season's super bug. This week, Kurt Gutenbrunner, the chef and restauranteur behind Cafe Sabarsky, Blaue Gans, and the Michelin-starred Wallse, was kind enough to share his recipe for a soup he calls "my version of Feeling Better."
It's a simple, spicy salmon and rice noodle soup his Thai and Vietnamese colleagues used to make for him at an Asian colonial-style restaurant he was a chef at in Munich in the mid 90s. The recipe is after the jump.
10 cups of canned beef broth
2 onions thickly sliced
5 slices of fresh ginger
6 Thai chillies, sliced
4 halved garlic cloves
2 star anise
Fresh lemon juice, to taste
1 small pack/bag of rice noodles
16 ounces salmon
Combine all ingredients, save for the noodles and the salmon, in large stock pot. Bring to a boil, lower heat and simmer for 15 minutes.
Meanwhile, soak the rice noodle for five minutes, drain, and rinse.
Cook the salmon by steaming it for a few minutes. Once cooked, shred it and add to the soup, careful to remove any lingering bones. Add noodles to soup. Serve.
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