By Matthew Krepps
We love the flavors of the Far East in the Shala’s Kitchen, and we also eat very lightly in the evenings, which means we eat soup nearly every night. I once asked an Ayurvedic teacher who frequented our old Yoga studio, “Ok dude, what’s the simplest thing I can do to take care of myself?” Without hesitation he said, “Learn to love soup.”
Good soup is easy to digest, and because of this it has often been used as a kind of medicine. What I mean is that cultures from all over Asia have taken the opportunity to infuse soups with herbs and spices that not only taste awesome, but also do double duty as things like digestive aids, or support for the strength of our immune system for instance. Plus, when you like Asian inspired soups you get to eat coconut milk ALL THE TIME . . . and I can’t think of a single reason not to do that.
Here’s an Asian inspired broth that often shows up in the evenings at the Shala. We often serve it with rice noodles (like you see in the picture), and fresh spinach leaves, large helpings of fresh cilantro and chopped green onions (Don’t you like salad in your soup?)
Makes about a quart of soup. Add noodles and vegetables and anything else you fancy.
4 Cloves fresh garlic finely chopped
1/2 White onion, diced
1 Bunch green onions, chopped
1 “thumb” of fresh ginger, peeled and sliced into rounds
1 Tsp. turmeric
1 Quart good stock, Chicken or Vegetable
1 8-10 oz can Good Coconut milk
1/4 C Tamari, Thai fish sauce, or a good soy sauce
4 Keffir lime leaves, sliced into fine threads
Juice of three limes
Ceyenne pepper or Shriracha sauce to taste
White or black pepper to taste
Roasted Sesame oil as a garnish
Putting it together:
Saute’ garlic, onions, and ginger in coconut oil for for 2 -3 minutes. Add turmeric, continue to saute’ for another minute. Add Stock, coconut milk, tamari, the lime juice and the lime leaves, bring to a simmer and reduce for about 20 minutes. Add the pepper of your choice and a little roasted sesame oil and you’re in business.
This article was originally published in Ozark Mountain Yoga Mindful Living Magazine.