If you’re under the weather with a runny nose or a flu, here are two recipes that can lift you up
Ginger Garlic Noodle Soup
2tsp vegetable oil
1tsp toasted sesame oil
1 large shallot – diced
2 green onions – sliced, separated
4 cloves of garlic – minced
1tbsp fresh ginge – minced
Pinch of crushed red pepper flakes
5 cups chicken/vegetable broth
2tbsp soy sauce
8 shiitake mushrooms – sliced thinly
1 head of bok choy – ends trimmed
120gm thin rice noodles
Chilli oil, Soy sauce
Heat the vegetable oil and sesame oil in a large soup pot over medium heat. Add the shallot, and cook, stirring often for 3-4 minutes, or until they are translucent and started to soften. Add the white portion of the green onion along with the ginger, garlic, and crushed red pepper flakes. Cook, stirring constantly, for 1 minute. Add the broth and bring to a simmer. Add the soy sauce then cover with a lid and simmer for 10 minutes. Add the sliced mushrooms, bok choy, and rice noodles to the pot. Simmer for 6-8 minutes, or until the noodles and bok choy are tender. Taste and season, if needed. Ladle into bowls then top with the green onion and toasted sesame seeds, if desired. Serve immediately with chili oil and soy sauce on the side.
TURMERIC AND GINGER CHICKEN SOUP
600gm chicken – chopped
2 medium onions – unpeeled, quartered
2 heads of garlic – halved crosswise
2cm piece ginger – unpeeled, thinly sliced
3 dried bay leaves
1tbsp ground turmeric
2tsp black peppercorns
2tsp coriander seeds
300gm carrots – peeled, cut into 2cm pieces
2 scallions – very thinly sliced
Chilli oil (for serving)
Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer for 30 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into pieces; set aside. Return bones to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third – 15–20 minutes. Season with more salt if needed. Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender.
Add shredded chicken to stock and cook just until heated through.
Serve in bowls topped with chopped scallions and drizzle with chilli oil.