Is it the flu season or is it only going on in circles in my household. I have had a month of illness circulating between my children and me. I hate to use it as an excuse but it did totally hold me back from cooking and writing for my blog. Now that I am a bit better and have a little time off, I want to share an anti-flu recipe, which is very handy and will definitely come to use.
This is my macaroni flu fighter soup.
It is a clear soup made of whatever stock you like – pork bone or vegetable stock. Pork bone however is good to provide strength for the weakness that comes with high fever. I have mentioned my stock recipe earlier on the blog but here I have added some flu fighter ingredients like the red onion. Red onion will help clear that blocked nose and is also good for chest congestion. Another ingredient that you may consider to add is a thick slice of ginger – but mind you, this may add a spicy flavour to the soup. If serving to young children, you may want to skip the ginger.
Add any vegetables of your liking. We enjoy carrots, some scallions and minced pork or chicken separately stir fried in garlic & oil.
I hope that you enjoy this very comforting bowl of food that will work hard to cure your illness and nurse you back to health.
Ingredients :- ( 3 bowls)
- 1litre water
- 3 pcs pork bone for soup
- 2 coriander roots
- ½ carrot, cut into thin circles
- 1 small red onion, chopped into 4 equal pieces
- 1 scallion, finely chopped
- 3-4 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- ½ cup minced chicken
- 150gms elbow macaroni
- salt & pepper, to taste
Recipe:
- Bring water to boil in a pan, add the macaroni along with a few drops of oil and ½ tsp of salt. Cook for about 6-8 minutes, then strain and set aside.
- In another pot, bring water to a boil. Add in the bones. Turn heat to medium low, cook with lid on for 20-30 minutes. Time and again, strain out any foam (stock scum) formed on the sides. Discard the scum.
- When you are halfway through add in the carrots, coriander roots & red onion.
- In the meantime, in a pan, sauté garlic with oil for a minute then add in the minced chicken. Cook for 3 minutes. Season with soy sauce and black pepper powder. Throw in the scallions and turn off heat. Set aside.
- To assemble, in a bowl put a tablespoon or two of the boiled macaroni.
Add a teaspoon of chopped carrots (from the big pot of stock).
Add a tablespoon of the garlic chicken. Scoop up some oil to add grease to your soup where all the flavours are.
Pour in a good amount of the clear soup from the big pot. - Serve hot.