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!