Recipe from executive chef Gregory Chavez
Leroy’s Kitchen + Lounge
1015 Orange Ave., Coronado
A veritable neighborhood hangout, Leroy’s Kitchen + Lounge offers fresh, local, sustainable food, specializing in eclectic cuisine that changes with the season to provide diverse flavors year round. Leroy’s Kitchen + Lounge partners with local farmers, brewers and manufacturers to create a farm-to-table dining experience.
This style of soup was requested by David Spatafore, the owner of Leroy’s Kitchen + Lounge. “I was excited to explore the different food options,” says chef Gregory Chavez, “which resulted in our hangover soup. I was inspired to create this recipe because I cook similar variations frequently at home. Sometimes I use shrimp and make the stock from the shrimp shells, or I make a beef variation using stew meat. To me this is comfort food.”
All the Asian ingredients can be found at 99 Ranch in Clairemont Mesa.
4 quarts vegetable stock
1 stock lemon grass, sliced
3 kaffir lime leaves
3 tablespoons ginger, sliced
2 tablespoons garlic, sliced
1/2 bunch cilantro stems
1 medium-sized jalapeño, cut in half, lengthwise
1 star anise
1/4 cup soy sauce
1/8 cup fish sauce
1 tablespoon sesame seed oil
1 lime (juice only)
Salt to taste
- Use one large stockpot and add vegetable stock, lemon grass, kaffir lime leaves, ginger, garlic, cilantro stems, jalapeño, star anise, and cloves. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
- Strain liquid through a fine mesh strainer. Keep stock after strained, but discard all else. Place strained stock back into stockpot.
- Add soy sauce, fish sauce, sesame oil and lime juice to the stock. Season with salt to taste. Place stockpot back on stove and bring to a simmer.
Noodles and vegetables
4 quarts water
1 pack dry rice noodles (14 oz.)
1 tablespoon vegetable oil
3/4 cup diced sweet potato
4 ounces thinly sliced white onion
6 thinly sliced beech mushrooms
2 ounces sugar snap peas
3 cups hard-packed Swiss chard
2 cups Napa cabbage, thinly chopped
1 carrot, thinly matchbook sliced
4 tablespoons chopped green onion and cilantro mixed
2 limes cut into wedges
1/2 bunch Thai basil
1/4 pound bean sprouts
- In a new pot, boil 4 quarts of water and cook noodles for three minutes.
- Strain noodles and then rinse under ice cold water until noodles have cooled.
- Heat a large sauté pan on high heat with 1 tablespoon vegetable oil. Add sweet potato, onion, mushrooms, sugar snap peas, Swiss chard, cabbage and carrot and sauté for 3 minutes.
- Divide noodles evenly into four bowls. Add vegetables evenly into all four bowls.
- Ladle stock over noodles and vegetables and garnish with chopped green onion and cilantro mix.
- Place, lime wedges, bean sprouts and thai basil on a separate plate and add to soup as desired.
*Leroy’s Kitchen + Lounge adds a Niman Ranch poached egg, crispy pork belly and a side of hot chili-flake oil to its soup.