My last post focused on a a few things we love about the fall season. It’s hard not to love such a beautiful time of year! The change of colors, the holidays, pumpkin spiced everything, and snuggling in front of a warm fire on a cold night. But there’s just one teensy, tinsy, aspect of this season that I do NOT particularly enjoy.
The beginning of the flu season.
In my pre-Paleo days, I had terrible immune health and would catch just about everything that came around. It was an absolutely miserable way to live. After adopting a whole food approach, I’ve been fortunate enough to be influenza free for the past few years, with no aid of the flu shots. And who says good food can’t heal?
As much as we may protect and nourish our bodies, the fact of the matter is that we’re still susceptible to lurking bacteria and viruses. Especially when we have outside factors, such as stress and lack of sleep, that interfere with our body’s natural ability to fight infection. I’ve been reminded that I’m no exception to the rule, because here I am, writing this post in bed, 48 hours into the worst flu I’ve had in the history of ever. We’re talking all the classic flu symptoms – body aches, high fever, chills, massive headache, and loss of appetite. My body is sending me a clear message.
Okay fine, I may not be dying, but my body is telling me to slow down and let myself heal. I took some time off work this past week, canceled my plans for Huckfest this weekend (boo!), and set myself up for some old fashioned TLC. I broke out the comfy pj’s, bought myself some Vitamin C tablets, and made a huge pot of my “go-to” Thai green curry soup. We all have our little remedies that we swear by when we’re sick, and this little pot of magic is my favorite one. The curry is easy on my sensitive stomach, and it’s full of nutritious elements to help heal the body. For starters, the green curry paste includes lemongrass and galangal (Thai ginger), both known for their healing properties. Both lemongrass and galangel treat stomach issues – nausea, inflammation, etc. Lemongrass, also known as “fevergrass”, reduces fevers and helps soothe body aches. Perfect for someone with flu-like symptoms! Seal the deal by adding chicken and homemade chicken stock, carrots, potatoes (both white potatoes and sweet potatoes work here), onions and kale. Nutritional powerhouse, baby.
Thai Green Curry Soup
- (1) tsp. coconut oil
- (1) onion, quartered
- (2) tbsp. Thai Kitchen green curry paste
- (2) cups chicken broth (preferably homemade chicken stock)
- (1) large white potato (or sweet potato)
- (1) lb. chicken (I used thigh meat)
- 1-2 large carrots
- (1) can Thai Kitchen coconut milk, full fat
- (1) cup shredded kale, packed
Other Tools Needed:
- Cutting Board
- Stirring Spoon
In a large stockpot over medium heat, add the coconut oil, onions and curry paste. Use your stirring spoon to mash the curry paste into the onions and bottom of the stockpot, releasing the flavors in the paste. Add the chicken broth and white potatoes and bring to boil. Reduce heat to a simmer, and add the chicken, carrots and coconut milk. Let simmer for 15 minutes before adding the kale. Continue to simmer for another minute or so to soften those kale leaves. This can be served alone or over cauliflower rice – yum!
- I use Thai Kitchen because of their clean ingredient list, but any green curry paste and full fat coconut milk will work. Check those labels!
- Add/subtract from the veggies list as you see fit. I’ve put all kinds of vegetables and proteins in this soup but this version is my favorite.
- This soup should keep for about 3 days in the fridge. It tastes the best on Day 2, seriously.
Now back to bed for me. I’ve already done too much! On that note…
I love this because it can apply in so many situations. No matter what is ailing you, just remember to keep your health at the top of your priority list.
Wishing you both health and happiness.