It’s true chicken soup does work! Follow the recipe in Xen-Do Martial Arts Winter Health Plan 5

Martial Arts Winter Health Plan

It’s true chicken soup does work! Follow the recipe in Xen-Do Martial Arts Winter Health Plan 5

In this final section in our winter health series, Louise O’Driscoll, Xen-Do’s affiliate Holistic Health Coach recommends possibly the single best recipe to boost immunity and also soothe and alleviate cold and flu symptoms should the worst come to the worst and you are struck down. This is delicious and should get you back in the dojo as quickly as possible!

Thai Hot and Sour Soup

This easy to make soup contains chicken stock, which has long been recognised as having medicinal properties thanks to the calcium, magnesium, phosphorus and a host of other vitamins and minerals it contains. The chicken also has an amino acid called cysteine, which thins mucus in the lungs. The vapours from hot chicken stock have proven more effective than hot water vapour in clearing airways. Ginger, garlic, chilli and lime juice provide antibacterial agents, anti oxidants, prebiotics and vitamin C. Carrots are a great source of beta carotene, which is converted by the body into vitamin A, which helps fight infection. Eggs thicken the soup beautifully and boost the protein content of this fantastic soup. If you like you can serve it with rice or egg noodles.

Thai Hot and Sour Soup Recipe – Serves 2

1.2 litres chicken stock (preferably homemade)
1 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp thai fish sauce
1-2 fresh red chillies finely sliced (I go for 2 and leave seeds in for heat but adjust to your taste)
Thumb sized piece of fresh ginger finely sliced/grated
1 tbsp sugar
1 tbsp lime juice
3-4 med cloves of garlic finely sliced

Mixture of chopped veg of choice – e.g.

1-2 carrots
Handful Broccoli florets and finely sliced stalk
1/2 pack Green beans, 1″ slices
Red or yellow pepper
Spring onions
Baby spinach
Shitake mushrooms, sliced
(For speed/convenience you could use a pack of prepped stir fry veggies)

– shredded cooked chicken (or you could use raw prawns or top the soup with a baked salmon fillet with chilli)

2-3 eggs, lightly whisked

Optional – chopped coriander and lime segments to serve

Bring the stock to the boil and add soy sauce, rice vinegar, fish sauce, sugar, ginger, chillies, lime juice and garlic. Simmer for 5 mins.

Add veg and simmer for 3-5 mins.

Add the shredded chicken and heat through for a minute.

Add whisked eggs and stir gently twice, turn off the heat then leave for 1-2 mins so that the egg sets in gorgeous clouds in the soup.

Pop on the lime segments and coriander, if using – and enjoy!

This article is based on opinion:
– the author is not a qualified doctor or anyone who can dispense medical advice.
– any opinions stated are just that and people should consult a doctor before making any dietary changes or changes of any nature prompted by the articles published by or on behalf of Xen-Do.
– under 16’s please obtain parental permission before posting anything online.
– any opinions stated are that of the author and do not represent the opinions of Xen-Do.

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