Asian Immune Broth
Servings: 4 small cups
This Asian Immune Broth is a nourishing, warming soup that’s packed with immune-boosting ingredients like shiitake mushrooms, ginger, and garlic. Whether you’re fighting off a cold or just want a cozy, nutrient-rich meal, this broth has got you covered.
Ingredients
- 750 ml chicken broth or stock (3 cups) - preferably homemade
- 10 shiitake mushrooms -sliced (use fresh if available to you, otherwise use dried which are available in the Asian section of most supermarkets)
- 1 tsp ginger root -finely grated
- 2 clove/s garlic -peeled and sliced
- 1 tbsp fish sauce (or sea salt to taste)
- ½ lime/s -juice
Optional extras
- 2 stick/s lemongrass -no need to extract the heart, just chop it up roughly
- 1 red chilli/s (optional)
- ¼ bunch/s fresh Asian herbs -coriander, Thai basil, mint or Vietnamese mint leaves (added at the end to serve)
- 1 tsp ground turmeric (or 3-4 slices of fresh root added with the ginger)
- 4 stem/s kale -chopped (added at the very end)
- Any veggies you like really can be included in the mix
Instructions
- In a small saucepan place your stock (if it's frozen gently heat it gently to defrost), shitake mushrooms, ginger root, garlic and lemon grass and turmeric (if using) and simmer for 10-15 minutes.
- Remove from the heat and add the fish sauce and lime juice and taste, (you can add more of either or both if you feel it needs more salt or acidity).
- You can strain off the solids, or I personally just pour them into the bowl or cup to serve as they sink to the bottom anyway. We actually enjoy eating them, hunks of ginger and all.
- Add the fresh herbs and chili if you like. Enjoy and feel the benefit!
Store
- Store in an airtight container in the fridge or freezer.