I’ve been down with a common case of cough & flu for over a week now but I’m glad to be back in KL because now I can finally take it easy for a while and recover. Way too much partying in Singapore (in my defense, I only partied on Friday for NYE and Saturday for a friend’s birthday but being sick didn’t stop me from drinking… or what many of us to refer to as ‘celebrating’).
2011 is here! I’m a little pissed that I’m sick and can’t start working out right away but hey, healthy people fall sick too sometimes. But anyways, I received a lot of feedback from you about what you’d like to see more on withlovefay.com and most of you asked for me to share more recipes and what to eat (or what I eat in general).
Knowing what and when to eat is definitely a crucial step towards losing/maintaining your weight. I’m more than happy to share some recipes and the places I go to for a healthy meal/snack (it’s been quite a challenge to find a healthy restaurant in KL compared to Singapore to be honest!) so let’s start with one.
Since I’m sick, I’ll be sharing this uber simple recipe to make ‘Ginger Mushroom Soup’. I really wanted to make chicken soup but the supermarket is a little far so I had to make do with what I had at home.
I’m not a huge fan of packet food but like I said, I had to make do. So here I got a packet of Maggi‘s Cream of Mushroom Soup, ginger (dice-sized) and 4 shitake mushrooms. Alternatively, you could use button mushrooms instead – which I think will work better.
I really wasn’t sure how this was going to taste but I wanted to include ginger in the soup because I recently read that ginger is often included in many herbal decongestants and can help to minimise the symptoms of respiratory conditions, colds and allergies.
Charles got me this nifty tool to chop cloves of garlic from Firebox.com called Garlic Zoom. I used it to chop up the ginger so it’s nice and finely minced.
Next, slice up the mushrooms and you’ll have your ingredients ready to go.
Pour 3½ cups of water into a saucepan, as instructed on the packet, turn up the heat and pour in the mix.
Stir the contents and let it simmer for about a minute before adding in the ginger and mushrooms. You can add a pinch of thyme if you like, it’s optional. I personally like it. Stir, stir, stir. Put the lid on and leave it to boil for about 5-7 minutes (depending on how thick you like your soup to be).
Toast a piece of wholegrain bread, sprinkle the crumbs and some parsley (and even black pepper too if you like) on your soup and voilà!
Best served hot!
If you’re going to try this dish… Get well soon!