"After trying every over-the-counter flu medicine for my husband to no avail, I came across a recipe that sounded like the perfect flu-buster: Ginger and Greens Noodle Soup by Alison Roman, cookbook author of Something From Nothing. It helped; he's better."
"Combine the herbs, scallions, ginger, garlic, fish sauce and olive oil in a small bowl. Heat the broth in a large pot and add the leafy greens and half of the herb-ginger mixture. Bring to a simmer. Simmer gently until the broth is very gingery and the greens have gone from perky and bright green to completely tender and dark green, 15-20 minutes."
Flu symptoms can strike suddenly, progressing from mild scratchy throat and pink cheeks to severe illness with cough and sinus drainage. After over-the-counter medications failed to help, a ginger and greens noodle soup recipe proved effective. The soup combines fresh cilantro or parsley, scallions, ginger, garlic, and fish sauce with chicken or vegetable broth, leafy greens like kale or chard, pasta or rice, and cooked chicken. The herb-ginger mixture is divided, with half simmered into the broth with greens until tender, then pasta and chicken are added. Fresh lemon juice finishes each bowl. This nutrient-dense soup leverages ginger's anti-inflammatory properties and greens' nutritional benefits to support recovery.
Read at www.chicoer.com
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