Fit and full of pleasure during the cold season

A delicious booster for the immune system

Spicy, Asian chicken soup: not just a treat when you have a cold

Chinese sweet and sour wood-fired soup

Hearty, spicy and healthy – this soup is something for the taste buds and the immune system

Bernd Juergens, image association, Zoonar

With chili and ginger through the cold season

Author: Laura Stunz

Chicken soup has been a proven home remedy against flu and colds for generations. Fiery and spicy with ginger and chili, the Asian version helps us through the cold season.

This is how chicken soup helps your own health

Good old chicken soup. A proven home remedy that has been established for centuries as a cold remedy. The healing power of soup was already described in ancient times. But what is behind it? Researchers do not yet agree on this, but they have been studying the effect of soup for years. However, as researchers at the University of Nebraska recently discovered, chicken soup has been shown to have anti-inflammatory properties due to altered white blood cell activity when eaten. However, it is still not clear whether it can be derived medically in humans.

In any case, warm chicken soup is beneficial for body and soul. It supplies the body with liquid, warms it from the inside and has an expectorant effect. With an Asian touch, it gets a slight spiciness from the abundance of ginger and chili. This supports the warming effect and really gets your circulation and metabolism going. In addition, the rising steam of the soup moistens the mucous membrane and loosens mucus in the respiratory tract.

Chili, Ginger & Co.: That’s what makes them so healthy

Fresh chili peppers contain the substance capsaicin, which makes the pepper hot. This activates blood supply to the mucous membrane, relieves nasal congestion and warms the body weakened by a cold, since the body reacts to capsaicin with increased blood flow. In addition, the happy hormone endorphin is also released. Ginger also warms the body from the inside. The essential oils contained in ginger, the so-called gingerols, are also known as “natural aspirin” because they have a chemical structure similar to acetylsalicylic acid, and they also have an anti-inflammatory effect.

Last but not least, various types of vegetables supply the body with plenty of vitamins, minerals and trace elements. Chicken meat provides high-quality proteins, and pasta provides a good portion of carbohydrates – thus the body is optimally supplied, cold viruses have almost no chance.

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Recipe for Spicy Asian Chicken Soup

Ingredients

  • 600 grams of chicken breast fillet
  • 150 grams of glass noodles
  • 8 tablespoons of soy sauce
  • 1 large carrot
  • 1 red pepper
  • 1 bunch of spring onions
  • 180 grams of snow peas
  • 200 grams of shiitake mushrooms (alternative: champignons)
  • 250 grams of Chinese cabbage
  • 1 thumb-sized piece of ginger
  • 3 cloves of garlic
  • 2 red chili peppers
  • 2 tablespoons of sesame oil, toasted
  • 2 liters of chicken stock
  • 1 stick of lemongrass
  • 2 teaspoons of Sambal Oelek
  • 5 tablespoons of sunflower oil
  • Salt
  • Coarse pepper
  • 1 stick of lemongrass
  • Limes, halved

preparation

  1. Wash the fillets with cold water, dry and cut in half lengthwise. Cut into strips and roll in about three tablespoons of soy sauce.
  2. Soak the glass noodles in water according to the instructions.
  3. Peel and slice the carrots. Clean, deseed and cut the peppers into bite-sized pieces. Clean, wash and finely slice the spring onion. Wash and cut the peas. Clean the mushrooms, remove the stems, and cut the caps into strips.
  4. Remove the outer leaves from Chinese cabbage, clean and cut into strips.
  5. Peel the ginger, peel the garlic cloves and finely chop both. Cut the peppers in half, remove the seeds and cut into pieces.
  6. Heat the sesame oil in a large pot and briefly sauté the ginger, chili and garlic. Pour the rest of the soy sauce over the chicken stock. Add lemongrass and sambal oelek and let it boil.
  7. In the meantime, heat the sunflower oil in a pan and fry the previously marinated chicken in two parts for about a minute. Put aside.
  8. Remove the lemongrass from the soup. Add carrots, peppers and mushroom strips and cook for five minutes.
  9. Then add Chinese cabbage, scallions and glass noodles and cook for another two minutes. Finally, add the chicken breast and season with salt and pepper.
  10. Pour into bowls and serve with half a lime.

This article first appeared on stern.de

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