You know what? I suffer every time I have to swallow a tasteless Blackmore C that its big-size pill always scratches my throat. Do I have another choice during the spread of the killer flu 2009?
Thank God that Thai pharmacists suggest cheaper yet effective alternatives. They said many herbs, like ginger and garlic, also have strong ability to fight against the flu virus. But consume them fresh and raw is boring as well. Don’t frown just yet. There’s always a way out. A few recipes consisting of those herbs are recommended by our kind pharmacists: well-known Tom Yam Kung, Kang Som, and Kang Liang.
My today’s blog becomes a cooking blog accordingly. So put your apron on and I’ll tell you how to make a chewable and tasty flu fighter: Kang Liang Kung or Thai spicy soup with mixed vegetable and shrimp.
Ingredients: (for 2 servings)
350 grams prawns, cleaned, shelled, and deveined
1 cup babycorn, sliced
1 cup any fresh vegetables, cut into well pieces
1/2 cup sweet basil leaves
4 cups vegetable stock or water
12 pepper corns
1 tablespoon shrimp paste
1/2 cup dried shrimp
2 tablespoon fish sauce
- Grind all spice mixture until mixed thoroughly.
- Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
- When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
- When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
- Transfer to a serving bowl and serve immediately with hot steamed rice.
This recipe is extracted from http://www.ezythaicooking.com/ and you can also find other Thai recipes there.
Hope you enjoy the delicious food and now that you can forget the tasteless, synthesized, big-pill vitamin C.
PS. Thanks for photo from teenee.com