This soup I brought back with me from Bali. There, where it is hot and steamy all the time, they eat fragrant, hot and steamy foods to cleanse and refresh the body. It has amazing powers of restoration. It contains the basic set of ingredients on which almost all Balinese food is based. Ginger, garlic, shallots, bird peppers, and turmeric. I use chicken broth here but you can use any broth, even water, miso works too, I add any dark leafy green that I have on hand. I have used spinach, arugula, & watercress. Sometimes I add bok choy. Here I have used mung bean threads, as I try to stay away from wheat, but you can use any noodles you like or none. I add organic chicken, but again, you can adapt with tofu, pork, even shrimp. The fragrance of the aromatics while you are cooking makes the whole process a sensory delight. The magic healing properties of this soup will convert you.
Beans, Chicken, Ginger, Tofu
- Thumb sized piece of fresh ginger
- 5 or 6 cloves of garlic
- one or two shallot bulbs depending on the size
- two or three hot peppers depending on the heat
(you may want to use Serrano habanero or jalapeno
to suit your own heat scale.)
- 1 tsp of turmeric powder
- mung beans
|Chop these finely or use a food processor and add to boiling broth. If you are adding chicken I like to poach the breast in the broth remove and shred.
|If you were adding tofu or shrimp I would do so at the last minute so as not to over cook. Add noodles and again depending on the noodle cook accordingly.
|Mung bean threads are soaked in warm water and the added to the broth for about 5 minutes at the end.
|Top the soup with chopped scallion, cilantro and a piece of lime. Inhale deeply and enjoy. Delicious.