Spicy Ginger Lime Soup

My house is currently full of sniffles and coughs and this soup is coming to the rescue! It's so easy to do, I make this one while I'm sick, too. The chili is a natural decongestant, the ginger relieves pain, and the lime relieves respiratory issues... and that's just the start! Give this spicy little comfort a try!

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Many swap-outs work in this recipe, but these are some of my favourite ingredients for colds and flus. Don't underestimate the power of mushrooms!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients:

• 1 inch piece fresh ginger, peeled
• 1/4 cup soy sauce
• 1 Tbsp brown sugar
• 1/2 tsp chili sauce
• 1/2 a large lime
• 1 carrot
• 1/2 bunch of fresh cilantro
• 6 cups chicken stock
• 7 ounces enoki mushrooms
• 1/2 cup green peas
• 2 Tbsp cornstarch
• 1/4 cup water

Steps:

1. Peel 1 inch piece of ginger and cut into thin slices.

2. Use a fine grater to zest the half lime.

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3. Cut carrots into thin slices. Chop cilantro at the stems.

4. Cut the cilantro so you have a pile of chopped stems, then a pile of chopped leaves.

5. In a large pot over high heat, combine the chicken broth, soy sauce, chili sauce, juice of the half lime, zest of lime, cilantro stems, carrot slices, and ginger slices. Boil for 5 minutes.

6. Add peas and mushrooms to the broth and simmer for 15 minutes.

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7. Dissolve the cornstarch in the 1/4 cup of water, stir until smooth.

8. Mix cornstarch mixture into the soup and continue to simmer until the soup thickens.

9. Garnish the soup with chopped cilantro leaves before serving.

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