So I’ve scoured the archives and can’t find my recipe for Hangover Soup–that means it’s time to make it up all over again since I never wrote it down anywhere. Oops! Hangover Soup is my cure-all for overindulgence of every sort. It is perfect when you’ve had a glass of seasonal merriment too many, but it’s even better when you’ve stuffed yourself like a Thanksgiving turkey and think you might actually die if you ever see another carb.
This soup is extremely flexible, but the one item you must have is Thai red curry paste. You can buy a small jar to keep in the fridge and a box of chicken or vegetable stock for the pantry. After that, everything else is up to you. First, whisk a healthy spoonful of Thai red curry paste into a cup or so of your favorite broth. The amount of paste will determine the heat level of the soup, so tread carefully, but I will say that the sinus-clearing properties of a substantial amount of this red stuff is the bulk of its charm. It will BLAST the fuzz right out of your head if you let it. Start with two teaspoons and add more if you can take it.
Put the broth/paste mixture onto the heat and get it simmering. If you’re a meat-eater, throw in some leftover chopped roasted chicken or turkey. Some very thinly-sliced roast beef might be yum, but I haven’t personally tried it. Now it’s time for the veg. I’ve used broccoli, asparagus, green beans, zucchini, yellow squash, cabbage or bok choy in any combination. The only caveat is that the vegetables must be diced quite small. The soup must be quick to cook and effortless to eat. The bok choy and cabbage should be shredded very fine, with the bok choy added just before eating. A few bean sprouts would be delectable in this.
When the soup is PIPING hot, ladle it into a mug or bowl and add a squeeze of lime juice to perk everything up. The juice may come from one of those green plastic limes from the grocery store, or you may have an extra wedge or two left from the gin and tonics. In any event, it’s the lime that brings everything together. The final product is salty, spicy, and slightly sour–all the things you need to cut through a carb and alcohol-induced fog. Recommended for Black Friday, Boxing Day, and January 1.