I love soup. Which is semi-unfortunate, because my husband is a meat-and-potatoes man who will only eat soup in the event that there’s a zombie apocalypse and soup the only thing left after the dog food is all gone.
The few times I’ve served up soup for dinner, he’s gagged, flailed, seized, and fallen out on the floor in a big dramatic display.
So I don’t cook soup very often, and that’s just the cross I bear, people.
But I will plan lunch dates around the soup at Potpourri House (I’m swooning right now, just thinking about it). When I need some comfort food, my mom’s homemade soup is my first choice, and if I can’t get that, I’ll get some Egg Drop Soup from a drive-thru.
And this soup, that I’m about to tell you about? It’s one of my favorite Nourishing Traditions recipes because it reminds me a lot of the soup you get for your first course at Shogun or Yamoto.
And it’s not only tasty, it has LOTS of health-promoting ingredients like enzymes, minerals, and vitamins and whatnot. I’ve already told you about the powerful healing properties of bone broth; this recipe starts there and adds even MORE… more flavor AND more nutrients, and that makes this a “powerful and comforting remedy for colds and sore throat.” Nourishing Traditions, p. 198
So a few days ago, when Annie stayed home from school with the sniffles, I made this for her and we both sipped on it for lunch. And the next day, we were pretty near back to normal. With all this nasty flu running rampant, I figure we need all the immune boosters we can get! So make this soup today!
Start with a quart of chicken stock (recipe here). But if you don’t want to wait for homemade, be SURE to buy broth WITHOUT MSG. Bring your stock to a boil, then skim off any gunk that rises to the top. If you’re using your own homemade broth, you’ve probably done this already.
Add 1 1/2 cups whole coconut milk (I just add a whole can; that’s gotta be pretty close to 1 1/2 cups, right?)
Then add the chile flakes. They add just the right amount of zing.
Then the ginger. I am in LOVE with ginger. I buy it buy the truckload in the winter, because it’s a key player in all my immune-boosting recipes (like this Immune Brew Tea, here). Plus it’s just delicious. I press mine in my garlic press.. FYI. It may not be the most efficient way to do it, but it works.
Simmer all that for about 15 minutes.
Now for the Fish Sauce. I don’t know about you, but I was absolutely repelled by the idea of “Fish Sauce” and left it out the first few times I made this soup. But Nourishing Traditions seems pretty sold on it because it’s rich in iodine which benefits the thyroid. And HEAVEN knows we need to benefit our thyroids…
Heck, you only live once. Remove your soup from the heat and toss in a few drops of Fish Sauce. I did, and surprisingly, I only tasted… salt. But my thyroid feels MUCH better.
They SAY the green onions and cilantro are optional; well, green onions and cilantro are NEVER optional in MY book (unless I’m out of cilantro, ahem…). Ladle your soup into bowls and garnish away; it’s the perfect way to get some extra vegetables into your sickly one.
Sip, and feel soothed and comforted. And get yourself back to school tomorrow.
- 1 Quart Chicken Stock
- 1 1/2 Cups Whole Coconut Milk or Coconut Cream Concentrate
- 1/4 tsp Dried Chile Flakes
- 1 tsp Freshly Grated Ginger
- Juice of 1 Lemon (optional... I've made it both ways and prefer this soup without the lemon)
- Sea Salt or Fish Sauce
- Several Green Onions, Very Finely Chopped (Optional)
- 1 T Finely Chopped Cilantro (Optional)
- Bring the stock to a boil, and skim any foam that rises to the top.
- Add coconut milk, lemon juice, chile flakes, and ginger.
- Simmer for about 15 minutes.
- Season to taste with sea salt or fish sauce.
- Ladle in to bowls and garnish with onions and cilantro.
- For Trim Healthy Mamas, this would be best in an 'S' setting.
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