You probably have heard of “Jewish Penicillin” – chicken soup.
I take the “Jewish penicillin” route for colds. But generally I do Thai penicillin – tom yum gai. You can find authentic recipes online. But I substitute lemon and lime juice for lemon grass and kefir lime (although I have one of those trees) to increase the vitamin C. Also, I throw in shiiitake mushrooms, plenty of ginger and fresh tomatoes. If you don’t normally have hot peppers or fish sauce, be careful.
Really, one of the most important things is to sip hot fluids all day. My colds now last only a few days. [Also, take lots of vitamin D3. Maybe 40,000 IU/day for 3 days.]
The recipe is not precise nor authentic. You are sick. You probably don’t want to worry about authenticity. And you won’t taste the subtle differences anyway. If you want an authentic recipe, Google.
I have a bowl of jasmine rice with the soup. Or toss the rice in it. Not primal/paleo and maybe not the best thing for a cold. It is comfort food – emotional healing.
- Chicken broth – however much you want
- Cut up chicken. Breast is standard, but other parts give you more schmaltz (fat).
- Mushrooms. Straw ones are traditional. I use shiitake if I have them.
- Tomatoes. I generally use Roma tomatoes.
- Slices of ginger to taste.
- Garlic to taste. Smash and dice a while before putting in the pot to preserve the good stuff.
- Whatever veg you like, e.g. snow peas.
- Lemon and lime juice. Lots, to taste.
- Heat. Whatever you have. Red pepper flakes are fine.
- Fish sauce, if you like. See above.
Throw it all in a pot and simmer until the chicken is done – white inside. About 20 minutes. Top with cilantro and diced red bell pepper.
Having learned the healing properties of coconut, I often make Tom Kha Gai – Thai penicillin with coconut milk. Equal parts broth and coconut milk – not the lite stuff. Sometimes leave out the tomatoes. Whatever sounds good.