Soup has been used as a remedy for various ailments like the cold and flu for millennia. What if your favorite soup could also help cure serious diseases such as cancer? Researchers are beginning to think that Thailand’s famous zesty soup Tom Yum Goong could have major cancer-killing properties.
Tom Yum Goong is one of Thailand’s most popular dishes. Thai people have a much lower incidence of colorectal cancers than people in other countries. Thai cuisine relies on its heavy use of herbs and spices and has long been known to have many health benefits. Each ingredient of this soup has remarkable benefits making it a tasty and healthy meal choice.
Commonly referred to as hot-and-sour soup (beware, this name is also misused by some unhealthy restaurants), Tom Yum Goong contains many healthy ingredients including coriander, lemongrass, kaffir lime leaves, galangal roots, straw mushrooms, and a variety of chilies, with the optional addition of shrimp. [RECIPE BELOW]
Several phytochemicals such as carotenoids, flavonoids, and anti-oxidative vitamins that are widely known to reduce cancer incidence are found in this soup.
A recent joint study by Thailand’s Kasetsart Universoty and Japan’s Kyoto and Kinki Universities has found that the ingredients in Tom Yum Goong soup have some incredible properties. Researchers discovered a type of antioxidant in the soup called 1’-acetoxychaviocolacetate (ACA) which is 100 fold more effective at blocking cancerous growths compared to beta carotene.
As we’ve previously reported, beta carotene has been deemed one of the best cancer-fighting and natural healing substances known to man.
Scientists are seeking to extract ACA and other chemical compounds from the soup’s powerful ingredients.
Ingredients and Their Benefits
Coriander, commonly known as Cilantro or Dhania, is a very powerful herb that is rich in micronutrients and nutritional elements. It has very strong antioxidant activity which is very good for health. Coriander can also help reduce swelling conditions that happen because of kidney malfunction or anemia.
Of the daily recommended dose, this herb provides 15% of folates, 11% of vitamin B-6, 45% of vitamin C, 225% of vitamin A, 258% vitamin K, 22% of iron, and 18% of manganese. Coriander is also known for its ability to help cleanse toxic heavy metals out of the system.
Lemongrass is a source of essential vitamins such as vitamin A, B1 (thiamine), B2 (ridoflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), folate and vitamin C. It also provides essential minerals such as potassium, calcium, magnesium, phosphorous, manganese, copper, and zinc and iron.
Lemongrass is also known to relieve stomach disorders, insomnia, respiratory disorders, fever, aches, infections, rheumatism, type-2 diabetes, and cellular health.
Kaffir lime leaves are commonly used for oral health, to detoxify the blood, help cure digestive issues, for stress reduction, to help the immune system, and lower inflammation.
Galanga Root called kah in Thai and known variously as “galangal” and “Laos root” is similar to ginger but has more of a piney flavor. It soothes an uneasy stomach much like ginger. Galanga can also help treat infections of the upper respiratory tract such as chronic bronchitis and relieves cough much like ginger.
Soups are a wonderful way to stay healthy and give your body easy-to-digest, nutrient-rich food. So the next time you are craving this famous Thai soup, enjoy it knowing that not only are you nourishing your taste buds, but you are boosting your immune system as well!
Recipe via myrecipes.com:
1 1/2 pounds medium shrimp
9 1/2 cups water, divided
1/2 cup chopped peeled fresh galangal (about 2 ounces)
1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
6 fresh or frozen kaffir lime leaves
1/2 cup canned straw mushrooms, quartered
2 tablespoons roasted red chili paste
1 tablespoon fish sauce
2 Thai chiles
1/2 cup chopped green onions
3 garlic cloves, peeled and minced
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
6 tablespoons chopped dry-roasted unsalted peanuts
4 lime wedges
Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, garlic, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
Originally posted: https://realfarmacy.com/thai-soup/