Healing Soup

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. 


  1. Pour the vegetable stock into a large saucepan over high heat. 
  2. Add all aromatics (ginger, lemongrass, chilli and ginger) and bring to the boil.
  3. 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).
  4. Pour in coconut milk and allow to heat through, then strain.
  5. Fill serving bowls with extras, if using. Ladle strained soup over the top and serve.