But generally I do “Thai penicillin” – tom yum gai. You can find authentic recipes online. But I substitute lemon and lime juice for lemon grass and kefir lime (although I have a kefir lime tree in my yard) to increase the vitamin C. Also, I throw in shiiitake mushrooms, plenty of ginger and fresh tomatoes. If you don’t normally have hot peppers or fish sauce, be careful.
Really, one of the most important things is to sip hot fluids all day. My colds now last only a few days. [Also, take lots of vitamin D3. Maybe 40,000 IU/day.]
The recipe is not precise nor authentic. You are sick. You probably don’t want to worry about authenticity. And you won’t taste the subtle differences anyway. For easy Thai recipes, I like Simply Thai Cooking 2ND Edition.
I have a bowl of jasmine rice with the soup. Or toss the rice in it. Not primal/paleo and maybe not the best thing for a cold. It is comfort food – emotional healing.
- Chicken broth – however much you want
- Cut up chicken. Breast is standard, but other parts give you more schmaltz (fat).
- Mushrooms. Straw ones are traditional. I use shiitake if I have them.
- Tomatoes. I generally use Roma tomatoes.
- Curry paste to taste. I use Thai Kitchen red. Or add curry powder. Or individual spices. (I’m too lazy when I have a cold.)
- Slices of ginger to taste.
- Garlic to taste. Smash and dice a while before putting in the pot to preserve the good stuff.
- Whatever veg you like, e.g. snow peas.
- Lemon and lime juice. Lots, to taste.
- Heat. Whatever you have. Red pepper flakes are fine.
- Fish sauce, if you like. See above.
Throw it all in a pot and simmer until the chicken is done – white inside. About 20 minutes. Top with cilantro and diced red bell pepper.
As I learn about the healing properties of coconut, I am tending to make Tom Kha Gai – Thai penicillin with coconut milk. Equal parts broth and coconut milk – not the lite stuff. Might leave out the tomatoes. Whatever sounds good.