Prep 5 mins
Cook 5 mins
A basic Nepalese soup. Good for treating colds. Recipe from The Spice House. Edited to add: This is meant to be a medicinal soup. You wouldn't serve your family a cup of TheraFlu or Lemsip for dinner would you? ;)
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated (or ginger paste)
- 1 teaspoon fresh garlic, crushed
- 1⁄2 teaspoon ground turmeric
- 1 egg
- 1 cup water
- salt, to taste
- Heat oil, and saute ginger and garlic.
- Add turmeric and fry for about one minute.
- Break the egg in, and saute until cooked.
- Add the water, and heat until it comes to a boil.
- Add salt to taste.
3 Stars, requesting clarification of the heat setting and the length of time for step 1. This tasted very mild to me, as something easy to digest that might reduce inflammation. I would have preferred a very thick chicken stock as a substitute for the water. I wanted more garlic (I usually double garlic), but I haven't decided if I would increase the ginger. Step 3 indicated that the egg should be broken into the pan directly, and sauteed, which then resembled egg drop soup. I needed to add salt to wake up the taste. If DH or develop a cold or the flu, I will be sure to try this. Different things appeal when you are sick. Made for Tempted by Turmeric.
I can see where this would be soothing and medicinal for a cold or flu...... or even just a damp "blah" day when you don't feel hungry. The egg offers protein and the ginger garlic and turmeric all have wonderful medicinal properties as well as health benefits. The flavors go well together. Thanx for sharing this new and different soup. I'll be making this again during this winter's cold and flu season.