On more than one occasion, this soup has saved me from the deep dark depths of a head cold. One big bowl on the first day I feel under the weather, and there'll be a spring back in my step in no time - sometimes even by the time I wake up the next day (seriously!).
I'm no nutritionist, but I think it's fair to say there must some incredibly potent healing properties in those beautiful aromatics - ginger, garlic, chilli and lemongrass... after all, the proof is in the pudding!
This is a flexible recipe, easily adjustable to suit your taste - you can pour the hot soup over vermicelli noodles, or green vegetables. You could add cooked shredded chicken. Or, you could leave out the coconut milk for a strong broth that REALLY packs a chilli punch (not for the faint hearted!).
You could also use bone broth in place of the vegetable stock for a big dose of gut-healing nutrients. Keep in mind the flavour of chicken bone broth would work better than beef, for this one.
Happy healing! :-)
Makes 3-4 serves
- 4 cups vegetable stock, or chicken bone broth
- 4 cloves fresh garlic, finely chopped
- 1 stalk fresh lemongrass, finely chopped
- 1 long green chilli, finely chopped
- 2-inch nob ginger, finely chopped
- 400ml coconut milk
- Any extras you desire - noodles, greens, chicken, etc. I love it poured over fresh spinach.
- Pour the vegetable stock into a large saucepan over high heat.
- Add all aromatics (ginger, lemongrass, chilli and ginger) and bring to the boil.
- Cover and reduce heat to low. Allow to gently simmer for up to 4 hours (you can simmer for less if you're strapped for time - however, the closer to 4 hours you can get, the better the aromatics will infuse into the soup).
- Pour in coconut milk and allow to heat through, then strain.
- Fill serving bowls with extras, if using. Ladle strained soup over the top and serve.