Throw Together Some Hot & Sour Soup
Freelancers don’t get sick days, so we tend to find creative ways to pamper ourselves while still getting our jobs done. I’m not letting this annoying cold stop me from meeting deadlines, even if every time I take my dog out in the unseasonably frigid air I have a coughing fit.
Hot and sour soup always eases cold symptoms for me. I know that sounds strange coming from someone who doesn’t eat meat, but when I’m sick enough I’ll gladly pick the pork out of the soup.
My cold symptoms had me craving hot and sour soup today, but I didn’t have all of the ingredients. I did, however, have enough things to cobble together a respectable — and delicious — near-vegetarian version. (The only reason it’s not vegetarian is because I threw in a handful of pre-cooked frozen salad shrimp at the end.)
Instead of measuring, I just added a bit of this and a pinch of that.
- About 2 cups of my homemade veggie stock
- Two huge cloves of garlic
- Lots of thinly slivered ginger
- Two super hot Thai chilis, sliced open
- Juice of half a lime
- Dash of rice vinegar
- Pinch of sugar
- Sliced onion
- A bit of chopped red pepper
- One chopped carrot
- One stalk of celery, sliced
- Handful of frozen peas
- Soy sauce
- A few whole coriander seeds
Unless you love really hot food, remove thai chilis when the vegetables are cooked.
Stir into soup:
- Cornstarch/water slurry – just enough to thicken the soup
- One beaten egg
- Handful of thawed salad shrimp, if desired
The final result is spicy and gingery enough to clear out your sinuses, but not so spicy that you can’t enjoy it. Would I prefer it with tofu strips and green onions? Yes. But under the circumstances, this is pretty darn good. I’m starting to feel better already.
What are your favorite home remedies for colds and flu?