Named after my new friend, Meredith who, like me, misses her ability to taste but makes the best of it and hopes it will return.  This is her soup, codified for the first time.

Aromatics 1 t olive oil1 inch ginger grated to a paste 1 onion, thinly sliced 2 stalks celery, chopped into 1/2 inch pieces 2 scallions, whites chopped separately from greens Base 1 can unsweetened coconut milk 1 T anchovy fish sauce 1-2 t Sambal Olek 1 quart chicken or vegetable broth Vegetables 4 oz crimini mushrooms whole and quartered 1 can straw mushrooms 1 zucchini, sliced into coins and halved 1/2 C coined carrots 1 bunch of bok choy, whites sliced, greens chopped into 1 inch pieces Proteins 1 lb of a combination of fish, seafood or chicken, chopped into bite sized pieces.  Tofu is also an option. Finishing Juice of half of a large lemon Zest from one lemon 1/2 Cups of bean sprouts 4-6 oz cooked rice noodles or udon

Preparation

In a 4 quart saucepan, heat olive oil on medium high until shimmering.  Add sliced onion, whites of the scallions, celery and ginger.  Cook 1-2 minutes until beginning to soften.

Add chicken broth, fish sauce, and sambal olek.  Stir until well mixed.  If you are using chicken, add, bring to nearly a boil and cook for 5 minutes, then add the coconut milk and mix well  If not using chicken, add the coconut milk and proceed directly to the next step. 

Add all the mushrooms, fish, zucchini, carrots, and whites of the bok choy.   Leave scallops, shrimp and tofu out until the last 4 minutes to avoid overcooking them.  Bring slowly to just below a boil.  Turn the heat down to low and simmer 5-10 minutes until vegetables are firm but not soft and protein is coked through.  Do not boil.

Add the greens from the bok choy and scallions and the bean sprouts.  Cook for 1-2 minutes until wilted.   Remove from the heat.

Add the lemon zest and juice, stir well.  Serve with noodles in bowls.  Add additional sambal olek and fish sauce to taste.