Throat Healer Coconut Soup
I woke in the night feeling a little off. Rolling over to go back to sleep, I swallowed.
There it was: a raging sore throat.
This moment fills me with dread. I am on the cusp of getting sick. Can I fight it off, or will it take me out?
It’s officially cold and flu season and I have been getting almost daily emails from clients looking for natural solutions that actually work. Over the next few weeks, I’m going to share some of my favorite strategies and recipes for staying healthy, starting with this easy throat-soothing coconut soup. It’s one of my first go-to’s when a sore throat strikes.
If you like the Thai soup Thom Kha Gai, you’re in for a treat. This soup reminds me of a simplified version of that, using what’s already in the kitchen.
The bone broth base is immune-boosting and healing. The coconut milk is soothing and creamy without increasing mucous production the way dairy does. The lemon is fragrant and loaded with vitamin C. The ginger and garlic are both great anti-microbials, not to mention delicious.
Depending on my appetite I may boost it up a little. I’ll add in anything that strikes my fancy to make it a little heartier: leftover chicken, some mushrooms, some sliced peppers, a handful of greens. There’s no right or wrong here. Use what sounds good to you and is easily available. Go grocery shopping from your fridge and see what you can turn up.
This recipe is inspired by one from Sally Fallon’s Nourishing Traditions (a must-have for any serious real-foodie’s recipe collection). I’ve made some changes to make it easier and more conducive to what’s usually in our fridge and pantry.
Brew up a batch, sip away, and feel that throat pain recede into the distance.
Makes two large or four small servings.
1 quart chicken bone broth (Pro tip: winter is definitely bone broth season so I highly recommend keeping lots of it around. You can store it frozen so that it doesn’t fill up your fridge. We go through several quarts a week in the winter.)
1 ½ cups full-fat coconut milk
Juice of 1 lemon
3+ cloves of garlic, minced (you can go high on the garlic – it’s very healing)
1 thumb-sized piece of ginger, grated
Unrefined sea salt to taste
1/8-1/4 tsp dried chile flakes
1 cup shredded chicken
½ cup sliced mushrooms (shitake mushrooms work particularly well)
½ cup thinly sliced red, yellow or green pepper
¼ cup grated carrot
Couple of big handfuls of spinach, sliced kale, chard or other green
1-2 green onions, sliced thin
Whatever looks good and sounds nice from your fridge!
Bring broth to a low boil, skimming any foam that rises to the top.
Add coconut milk, lemon, garlic, ginger, sea salt and chile flakes. Add in any optional meat or heartier vegetables (mushrooms, peppers, carrots).
Simmer for about 10-15 minutes.
If adding greens, sliced onions or other more delicate vegetables, add just before serving.
Enjoy and feel better!
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