January 30, 2011
It’s that sick and sickening time of year again. . .cold and flu season. And when coughs, sniffles, and sneezing season is rife, nothing beats a big bowl of soup to loosen the phlegm and raise the spirits.
Here are three soups that truly reign supreme in the downtown-Seattle soup universe.
Chicken Pho at Bambuza Vietnamese Cuisine
Matzoh Ball Soup has long been known as a cure-all for seasonal sickness. But I’d like to nominate the Chicken Pho at Bambuza Vietnamese Cuisine as a strong contender. Warm chicken broth, redolent with fresh coriander and green chiles, and swimming with noodles and white-meat chicken chunks is as much fun to “doctor” up (so to speak) with Thai Sriracha sauce, soy sauce, and a few drops of fresh lime juice, as it is to eat (with chopsticks and a deep spoon).
The venerable Seven Elements Soup at Wild Ginger
For years, I’ve been ordering and enjoying a venerable signature dish at Wild Ginger–Seven Elements Soup–but only at lunch (sadly, it’s not available on the dinner menu). Its coconut-curry stock is thick with three kinds of noodles, the most tender white chicken breast chunks, fresh coriander, and dried chiles. To gild the lily (as if it needed it), coconut cream and thin slices of red onion adorn the top.
Spicy King Crab Soup at Japonessa Sushi Cocina
A newcomer in the sphere of outstanding Seattle soups–Spicy King Crab Soup–comes from Japonessa Sushi Cocina, which is conveniently located just across the street from our condo. The slightly sweet seafood stock boasts a bit of a back-throat burn, but in a good and addictive way. A generous number of king-crab claws are perfectly sliced up the back so the meat is easy to remove and toss with the soup.
So whether you are hail or hearty, these three Seattle soups are worthy of your slurping pleasure.