spicy soup of tangerine & coconut

In a saucepan, bring the water to a full boil. Add the rice and boil for 5 min. Reduce the heat to low, cover, and cook until tender and the water is absorbed, about 20 min.

Meanwhile, in a large saucepan, combine the coconut milk, chicken stock, tangerine juice and zest, fish sauce, chili paste, and chili peppers. Bring to a full boil. Reduce the heat to medium and simmer for about 5 min. The stock will be slightly foamy and will have turned a golden-orange color. Add the mushrooms and wood ears, and cook until the mushrooms are tender but not mushy, about 5 min, but no more than 10 min. Remove from the heat and stir in the basil.

Season to taste with salt and pepper.

To serve, divide the rice among 6 individual bowls and spoon the soup over the top. Serve immediately.

Note: experiment with adding other ingredients, such as shrimp or fresh artichoke hearts.

"Citrus" by Ethel and Georgeanne Brennan