With a chill in the air and the bug season underway, I thought I’d follow up on my basic broth post with a simple yet totally nutritious and delicious immune boosting soup. This is a classic example of using food as medicine. It is something I always whip up if I think anyone in my family is run down. Even if this isn’t the case, I still make it, normally as a snack to boost our digestion and immune system. But I mostly make it because the whole family just loves it.
So what so good about it? The chicken bone stock, well I’ve raved about it here. The shitake mushrooms and garlic are extremely immune boosting. The ginger root is calming, very anti-inflammatory, aids digestion and stimulates circulation. Lemongrass is very nutritious, healing and anti-microbial. The fish sauce adds a salty taste and the lime balances the acidity and gives a wonderful tang, along with its immune boosting vitamin C content. The fresh herbs just add another dimension of nutrition and flavour.
Makes 4 small cups
3 cups homemade chicken stock (broth)
6 -10 shitake mushrooms, sliced (use fresh if available to you, otherwise use dried which are available in the Asian section of most supermarkets)
1.5 cm knob ginger root, thinly sliced
1 – 2 large cloves garlic, peeled and sliced
1 – 2 tablespoon fish sauce (or sea salt to taste)
Juice of half to a whole lime
1 or 2 stems of lemon grass (no need to extract the heart, just chop it up roughly)
1 fresh red chilli or dried chilli to taste
Coriander, Thai basil, mint or Vietnamese mint leaves
Add chicken, more vegetables, noodles or rice to make this into a hearty meal.
This is delicious, don’t you think? Post a comment below with your thoughts.
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