Ancient Flu Soup with a Little Thai Twist

This is a staple at my house!  So yummy and so good for you.  It contains most of the ingredients from the ‘Ancient Flu Soup’, said to keep the flu away.  There are a few tasty ingredients added to this version, and you should have it tonight!

It is very simple to make and can be eaten right away, although I find it gets tastier the longer it simmers and tomorrow it will be even better!

You’ll have to forgive me – the photos were taken with my phone as I was cooking tonight!


  • 8oz Chicken Breast cubed
  • Juice and zest of one lime plus wedges
  • 1 clove of garlic (if you know me, you know that means 2)
  • 2 tbsp Thai red chili paste
  • 2 stalks of lemon grass (remove outer leaves and cut into 1-1 1/2 inch pieces)
  • 1 Nerdle of ginger cut into thin slices
  • 1 tsp Nam Pla (fish sauce)
  • 8 Mushrooms (I use Crimini – I’m not much of a meat eater and these babies are hearty)
  • 1 L Chicken Broth
  • 1 or 2 cans Coconut Milk – I LOVE coconut – your choice
  • Green onions sliced
  • 1 bunch of cilantro coarsely chopped

Place cubed chicken into a pot and cover with lime juice and zest.  Let sit for about 20 minutes.


Add Garlic, Ginger and Lemongrass, stir and simmer on low/med for 10 minutes.

When chicken is close to cooked add mushrooms, Chili Paste, Nam Pla and Chicken Stock.  Bring to a low boil.

Simmer for 20 minutes and add the coconut milk and cilantro.  Keep on heat until soup is hot again.  Try not to bring it to a boil as the coconut milk may start to separate.

Serve with green onion and a lime wedge!

I eat around the chicken and my son steers clear of the mushrooms… it’s a win-win!  …and a healthy one at that!



So this just happened!!  Oopsie!  …it wasn’t really a mistake, it is a low carb ‘bread’.

While the ‘bread/bun’ is quite fragile, it certainly made a sandwich possible!

It’s somewhat finicky to make, but certainly a heck of a lot simpler than traditional buns!!

You will need:

a medium sized bowl, a larger medium bowl, electric mixer and measuring things (I used a scale and a teaspoon)


  • 4 oz of cream cheese
  • 3 large eggs
  • 1/2 tsp of baking powder
  • 1/8 tsp salt

that’s it.

Set oven to 300 degrees and line a baking sheet with parchment paper.

Separate the egg whites from the egg yolks – yolks into larger bowl, whites into smaller.

With the hand mixer, whisk the egg whites until they are quite frothy; then add the baking powder and continue to mix until the whites form peaks (like meringue).

Set aside and add the salt and cream cheese (cubed for easier mixing) to the bowl with the egg yolks and mix until the mixture is smooth, pale and has almost doubled in size.

In small batches, fold the egg white mixture into the egg yolks; do this very gently, you want to make sure the air remains in the mixture; continue until the two bowls are completely combined.

Scoop mixture onto lined baking pan.  You should yield 6 ‘buns’ a little larger than an english muffin, or about a hamburger bun size.

Make sure you have room between each oopsie.

Place in 300 degree oven for approximately 30 minutes, or until they are a golden brown as above (or below)!

I used mine as a sandwich – but might try them for eggs bene, or a burger next time!

There is no reason you can not use them in a sweet dish if you like, too! They are very mild in flavor.  As I am trying to stay away from carbs, I’ll stick to the savory variety and may even add garlic powder or parmesan to them next time!

Nutritional Info (each)
Calories – 102
Fat (g) – 9
Cargs (g) – 1.1
Protein (g) – 4.3

Try them out and let me know what you think!