Archive | 1:39 pm

Sick Day Soup

22 Feb

I’m not sick today, but something about the atmosphere has me craving my Sick Day Soup. Years ago, my old roommate would make a version of this when one of us would fall ill. She says it was based on a Filipino dish that her relatives would make her when she was visiting and feeling under the weather. I have no idea if that’s true, but god bless her for introducing it to me! Our friendship didn’t last, but this recipe has, with a few tweaks.

This should be the lowest stress meal you have ever made. The chicken should come off a bird from the grocery store and there’s very little chopping. While this soup is very gentle, use as much ginger and garlic as you can stand. They give the soup a healthy, elixir like quality, both cleansing and energizing. Perfect when feeling cruddy. So enjoy, and feel better!

Sick Day Soup
prep: minimal ~ cooking time: it’s done when it’s done

  • Leftover Roasted Chicken
  • Garlic (to taste)
  • Ginger (to taste)
  • Olive Oil
  • Spinach
  • Firm Silken Tofu
  • Lemon or other Citrus Juice to taste
  • Fish Sauce (to taste) or any other Asian flavoring agent you’ve got in your cupboard. Sweet Thai Chili Sauce is nice too, but use what your illness addled brain is craving the most!

Peel the ginger by using the point of a teaspoon (trust me, it works, it’s a little juicy as the ginger has a tendency to squirt a bit, but it’s the best method to de-skin ginger I’ve ever found). Chop the ginger, chop the garlic.

In a stock pot, add a small glug of olive oil, add the ginger and garlic and sweat for a few minutes. Add the chicken and as much water as you think you’ll want soup (seriously, this should be the most low key meal you’ve ever made yourself).

Bring to a boil, then let it go. Go take a nap, watch a soap, read a book, etc, etc. The soup should be allowed to burble away for at least an hour, better if you can let it go longer!

When you’re ready to eat, add the spinach, add the tofu (cut up in little cubes), adjust the flavor with fish sauce and the citrus juice. Let it burble about 10 minutes more, then spoon into a bowl, breathe in the wonderful aroma and tuck in!

This is also wonderful with noodles in it. My personal favorite are fresh lo mein noodles, but the boy prefers glass noodles.