Flu BE~GONE: Ginger/Lemongrass Soup

17 Jan

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Get-Better-Soon ~or~ Never-Get-Sick

Lemongrass/Ginger Soup Recipe

So, I am seeing so many of you are sick L. This makes me sad, especially since AIN’T NOBODY GOT TIME FOR THAT!  I am going to give you my go to recipe for getting over that flu quick, or trying to ward it away from your homestead.  I will say that I got the idea for this recipe from a dear friend and client, but hers is probably much better and involves a lot more time as she makes her stock from scratch, but I say again, when you’re sick AIN’T NOBODY GOT TIME FOR THAT! 

This is so simple to make, that I have literally dragged my near-lifeless zombie-fied body to the kitchen and created a bubbling cauldron of healing goodness.  I ALWAYS have the ingredients on hand in the winter and I believe you should too! It’s even delicious with a  BLT or Grilled Cheese!

Here’s what you need!

  • Ginger, peeled and smashed, cut into 2ish inch cubes (I use a lot or a little depending on how serious I am, more is better! Sometimes you can even use the immersion blender at the end if you want it in the soup… but the soup isn’t as yummy then, ginger is NO JOKE!)
  • Lemongrass (2 sticks, I rinse them, take off the outermost layer after cutting into 2.5 inch pieces)
  • ½ White Onion, chopped
  • 1-3 Cloves of smashed or chopped Garlic (depending on what you can take!)
  • 2-4Tblsp of white vinegar
  • Juice of one Lime
  • 1 Carton of Chicken Stock 32 OZ
  • 2Tblsp of one of my FAVORITE ingredients, Better Than Bouillon (BTB) CHICKEN *
  • 1 Can of White Meat Chicken, rinsed (I know, canned chicken, but actually it’s not bad and when you are sick it’s perfect. Just rinse it first… or throw last nights chicken breast in)
  • 1 Serrano Pepper (Optional, I literally just cut the tips off and float it in the broth for the tiniest bit of heat)
  • Oil for pan
  • Cut Spaghetti Noodles, as few or as much as you want, I caution not to use too much.

Directions:

  1. Prep your ingredients, you’re sick! Just rough chop all that crap up! Put those bad boys on the cutting board and put your pot on the stove at Medium with just a little twist of olive oil to coat.
  2. Drop the white onion in and let it cook, about 1 minute, coating in the fat, add garlic and cook one more minute.  I like to keep everything in this fresh and white.
  3. Add chicken stock and 2Tblsp of BTB, sir until dissolved.
  4. Drop in Lemongrass and Ginger, bring to a boil; then, reduce to simmer.
    1. (Drop in option pepper here too if you want a little heat)
    2. Add rinsed chicken as well as salt if needed and pepper if you want, and desired amount of vinegar and a hand full of noodles.
    3. Let simmer for 10 minutes to an hour, remove ginger and lemongrass or if you’re too exhausted eat around it… Sometimes I need the soup right then and there, and it’s perfect! You don’t have to let it simmer forever!

This seems involved, but once I developed it, I can make it in a snap and my hubby swears it’s a cure-all!

*Note: Better Than Bouillon is something I have in all three flavors at all times in my kitchen: beef, chicken, and veggie. They make it in a variety of styles including gluten free and organic.  I can’t tell you how often I add it to a soup or sauce, or even as a little something salty and warm in the evening if I’m craving it! Enjoy!

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One Response to “Flu BE~GONE: Ginger/Lemongrass Soup”

  1. Jodi February 3, 2013 at 5:39 PM #

    Sounds good and can’t wait to try it!

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