Chicken Soup for the Cold

Cook Meter: Intermediate
Cost Meter: $ - $$ ( I already have most of these ingredients in my cupboard)


I recently just got over a 7 day cold, I then passed it onto Nick, who passed it onto his best friend, who passed it onto his girlfriend. What I noticed is that when someone gets sick one of two things happen. Either they run straight to the chemist and dose themselves up on Codral, which transforms them into strange barely there cold zombie. Or like me they use a number of wive's tale home cold and flu recipes to get them through the days. You know what I'm talking about right? Lemon and honey drink, swallowing whole cloves of garlic (I still can't bring myself to do this one), putting a towel on your head over a bowl of hot water, with a few drops of eucalypus in it.


Throughout time they have always said that particular food and herbs have medicinical properties. But can food be medicinal and delicious? Surely. The second healthy recipe for this week is something that I just made up, today in fact, to make a time old cold and flu recipe, Chicken Soup. This is a thai chicken soup which I have added a few things because I reckon they have healing qualities. Garlic to purify the blood, Chilli to clear the sinuses and ginger to help soothe the stomach. Fingers crossed wive's tales are right, because if I have to hear Nick moan about how sick he is one more time, I will not be responsible for my actions.



Ingredients:
500g of chicken
4 cloves of garlic
2 chillies
2 thumb-nail sized pieces of ginger
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
Bunch of coriander
1L chicken stock (I used salt reduced)
1 cup water (you can add more depending on the amount of broth you want to have)
400ml light coconut milk
Pak choy
1 carrot
1 pack of vermicelli noodles.
Spring onions

Method:
1. Boil a jug of water, place pack of vermicelli in a bowl and pour over boiling water, leave to soak for 5 minutes.
2. Drain the noodles, rinse with cold water and set aside.
3. Chop garlic, ginger, chilli and half of the coriander and fry for 2 mintues in a large pot (big enough to fit all of your soup)
4. Add chicken stock, fish sauce, lime juice, sugar and water and bring to the boil. Once boiling, turn down the heat and simmer gently for 10mins.
5. Meanwhile chop chicken, carrot and pak choy. I chopped the chicken and the carrot really thinly so
it would not take long to cook.
6. Add chicken , cook in the stock for 10 minutes. Then add carrot and pak choy and cook for a further 5mins.
7. Add the can of coconut milk and cook for 2-3 minutes till the soup is at your desired temperature.
8. Place vermicilli noodles into a bowl, place chicken and vegetables on top of noodles and pour over
the soup.
9. Top with chopped spring onions and fresh coriander if you wish.

Comments

  1. Ha- this looks really good. And now you have to listen to me moan a little! I am sick too!! I think it goes around the whole of QLD this time of year. I crave KFC chicken nuggets when I am sick- v. weird, i know. I'm also dosing myself up with codral and maybe a whisky tonight- to clear out the germs. Good luck to Nick getting better!

    ReplyDelete
  2. YUM - I think this looks WONDERFUL for a cold. In fact, wonderful for about anything.

    ReplyDelete
  3. Haha I love KFC chicken nuggets! I fed it to Nick later in the day and he said it was the best soup he had ever had in his life. Compliments like that from him don't come along very often so I was pretty happy. It was definitely super delicious.

    ReplyDelete

Post a Comment

Popular Posts