Soup is good for the soul, and for the sick, right? I have always felt that way. But when I got a sinus infection recently that resulted in chicken noodle soup making me sick, I figured I needed to do something else. That something else took the form of two things:
- A visit to my doctor to say they needed to know what was wrong, not just guess – complete with a sinus scan (very worth doing).
- A chance link from Sumptuous Spoonfuls on a soup for just my problem: Magic “Feel Better” Soup.
It is the later item that I would like to share with you. After all, it resulted in a delicious soup that was, in fact, good for the soul and for the sick. The original recipe had some great flavors in it, but called for dairy, something I cannot eat. So I thought I would use some coconut yogurt for the yogurt, and some almonds for the parmesan. Additionally, I wanted ginger to add to the healthy effect.
These changes made me think of some great Thai variations to use with this potato based soup. Potatoes in Thai cooking, unless it is sweet potatoes, do not seem that common to me. But they sounded good to me.
I figured out the changes I wanted to make, and then thought of a variation to give Samantha (I am not about to feed my 14 month old hot sauce – as hot sauce can burn out taste buds). Instead of Sriracha hot sauce, I decided to make hers with sweet chili sauce.
So how did it turn out?
I found the soup to be very good. The potato base and the live cultures in the yogurt helped my stomach from the effects of the medication I am on. The garlic, ginger, and hot sauce helped me breath better during the meal. Additionally, the fresh greens and vegetables are natural sources of nutrients, something I really need right about now.
For Samantha, it was not a slam dunk. As she has recently acquired the skill to eat with a soup by herself, I have not made soup for her before. However, she does get to paint a fair amount. So Samantha saw this bright green soup as a wonderful paint, which just happened to taste good, and spent more time painting than eating. Considering this was her first soup, this is okay. But next time, I think I will make her soup a bit thicker, more like mashed potatoes.
Want to try this variation of the soup at home? Here is how:
Thai Inspired Magic “Feel Better” Soup
- 2 small potatoes, cut in hunks (about 2 cups)
- 2 small carrots, diced (about 1/2 cup)
- 5 smallish cloves of garlic, smashed but whole
- 1 stalk lemon grass, cut into thirds, and then the top 2/3s cut lengthwise to maximize the flavor (you should have three pieces that you can fish out later)
- 1 tablespoon ginger, peeled and chopped
- 1 can chicken broth plus ¼ cup homemade chicken broth (homemade is better, but this is what I had on hand)
- 3/4 cup onion, chopped
- 2 cups fresh rainbow chard, chopped
- 2 cups fresh bok chow, chopped
- 1/2 cup fresh cilantro, chopped (including stems)
- 1/2 cup purple basil, chopped
- 1 container So Delicious Greek Style Coconut with live cultures, plain
- Sriracha hot sauce or Sweet Chile Sauce
- Sliced Almonds
- Chives, chopped
- Put the potato, carrots, garlic, lemongrass, ginger, onion and broth into a saucepan and bring to a boil. Reduce heat to simmer (medium low) and cook for 30 minutes or until the potato is fall-apart tender and the other vegies are soft.
- Fish out the lemongrass and stir in the chard and bok choy. Cover the pot and cook for 5 minutes or until the greens is cooked. Add the herbs.
- Pour the soup into a blender (or use an immersion blender), add the coconut yogurt and blend until smooth. Add more broth if you want a thinner soup or reserve some broth if you would like a thicker soup. Serve hot, topped with Sriracha or sweet chili sauce, almonds and chives.