6 Spicy Foods with Soup to Treat Flu and Soothe Your Throat

What foods do you crave when you feel like you have a cold and aren’t feeling well? Spicy and hot food is indeed the most delicious for removing mucus during a cold and clearing the throat.

Dishes such as Tom Yam, Spicy Chicken Tongseng, Boiled Noodles, and hot and spicy Seblak could be choices for those of you who are looking for recipes that soothe your nose and throat during a cold. If you don’t have much time, spicy food with soup such as boiled noodles and spicy tektek noodles could be an option.

1. Chicken tomyam

Ingredients:

Chicken – 500 grams

Button mushrooms – 100 grams

Fish meatballs, split 2 – 10 pieces

Air – 1,5 liter

Lemongrass, crushed – 3 stalks

Ginger, crushed – 2 finger joints

Galangal, crushed – 2 knuckles

Orange leaves – 5 pieces

Cayenne pepper – 10 pieces

Fish sauce – 2 tbsp

Lime juice – 2 tbsp

Salt to taste

Sugar – to taste

Ground spices :

Shallots – 5 pieces

Garlic – 3 cloves

Large red chilies – 5 pieces

Cayenne pepper – 5 pieces

Tomato – 1 piece

Candlenuts – 2 items

How to make :

1. Blend all the spice ingredients, shallots, garlic, large red chilies, cayenne peppers, tomatoes and candlenuts. Then sauté with a little oil. Add lemongrass, ginger, galangal and lime leaves, stir-fry until fragrant. Turn off the heat.
2. Wash the chicken, cut into small pieces then boil in 1.5 liters of water.
3. Boil until the chicken is cooked, add the sauteed ground spices, stir well.
4. Add the button mushrooms, fish balls and whole bird’s eye chilies.
5. Add fish sauce, season with salt and sugar until it tastes right. Cook over low heat until boiling.
6. Add 2 tablespoons of lime juice, stir well. Turn off the heat.
7. Pour into a serving bowl, serve while warm

2. Chicken Tongseng

Ingredients:

Chicken breast, cut into large cubes – 250 grams

Cabbage, coarsely chopped – 2 pieces

Red tomato, roughly sliced ​​– 1 fruit

Water – 500 ml

Thick Coconut Milk (Optional) – 50 ml

Sweet soy sauce – 5 tbsp

Cayenne pepper – 10 seeds

Ground pepper – 1/2 tsp

Curry powder – 1 tsp

Salt – 1 tsp

Sugar – 1/2 tsp

Ground spices :

Shallots – 6 cloves

Garlic – 3 cloves

Coriander – 1/2 tsp

Cumin – 1/2 tsp

Candlenuts – 3 items

Jahe – 2 cm

Complementary Seasonings:

Cinnamon – 1 cm

Cloves – 3 seeds

Ground nutmeg – 1/2 tsp

Bay leaf – 1 sheet

Lemongrass – 1 stalk

Galangal – 2 cm

How to make :

1. Heat some oil. Saute cinnamon, cloves and nutmeg until fragrant.
2. Add ground spices, bay leaves, lemongrass and galangal. Stir well. Cook until the spices are cooked.
3. Add the chicken. Stir well.
4. Add soy sauce, curry powder, pepper, salt and sugar. Stir well.
5. Pour in water and add coconut milk if you like, cook until boiling, stirring occasionally.
6. Once the chicken is cooked and tender, add the cabbage, tomatoes and cayenne pepper. Cook for a while. Adjust the taste.
7. Remove and ready to serve.

3. Seblak Basah Bandung

Ingredients:

Crackers, steep in hot water – 100 grams

Egg – 1 item

Mustard green – 2 sticks

Onions – 1 stick

Chicken stock powder – 1/2 tsp

Salt – 3/4 tsp

Ground pepper – 1/4 tsp

Water – 400 ml

Cooking oil – 3 tbsp

Ground spices :

Large red chilies – 5 pieces

Red cayenne pepper – 5 pieces

Shallots – 3 items

Garlic – 2 cloves

Galangal – 3 cm

How to make :

1. Brew crackers with hot water, soak until soft.
2. Cut the meatballs and green mustard greens. Slice the leek stems obliquely.
3. Heat the oil, saute the ground spices until fragrant. Then add water and cook until it boils.
4. Add meatballs, boil until fluffy.
5. Season with salt, stock powder and ground pepper. Correct the taste.
6. Add green mustard greens and soaked crackers. Cook until the crackers become soft.
7. Add the eggs, stir until stringy. Continue cooking until the sauce thickens.
8. Remove and serve while warm with a sprinkling of scallions.

4. Indomie Seblak

Ingredients:

Instant noodles and seasonings – 1 pack

Raw crackers, soak in hot water until soft – 1 handful

Meatballs, thinly sliced ​​– 3 pieces

Egg – 1 item

Green mustard greens, cut into pieces – 2 stalks

Water – 300 ml

Cooking oil – 2 tbsp

Ground spices :

Garlic – 1 clove

Shallots – 2 items

Red cayenne pepper – 5 pieces

Curly red chilies – 2 pieces

Galangal – 1 cm

How to make :

1. Heat oil, saute ground spices until fragrant. Add water and cook until it boils.
2. Add sliced ​​meatballs, instant noodles and crackers, stir well. Cook until half cooked.
3. Add green mustard greens and eggs, stir gently so that the eggs are crumbly, cook until thick.
4. Just before it is removed, add the instant noodle seasoning, stir well, then remove from heat and serve immediately.

Tips

1. You can use any flavor of Indomie, but it’s best to choose a neutral/non-specific flavor so that the typical seblak taste is dominant. For example, the taste of onion chicken, chicken broth, special chicken, or fried indomie.
2. If you don’t like the taste of instant noodles, don’t use instant noodle seasoning and replace it with salt and stock powder to taste.

5. Javanese Boiled Noodles

Ingredients:

Wet yellow noodles, brew with warm water, drain – 250 grams

Boiled/fried chicken breast – 150 grams

Mustard greens, cut into pieces – 100 grams

Kol iris kasar – 200 grams

Red tomato, cut into pieces – 1 piece

Chicken stock – 800 ml

Chicken eggs – 2 pieces

Celery leaves, sliced ​​– 1 stem

Onions, sliced ​​- 2 sticks

Sweet soy sauce – 2 tbsp

Salt to taste

Granulated sugar – enough

Oil for frying – 4 tbsp

Ground spices :

Shallots – 6 cloves

Garlic – 3 cloves

Candlenuts – 3 items

Granulated pepper – 1 tsp

Complementary:

Fried shallots – to taste

Pickled cucumber chilies – to taste

How to make :

1. Heat oil in a frying pan, saute ground spices until fragrant and cooked.
2. Add a third of the stock, bring to a boil. Add cabbage, mustard greens, tomatoes, stir until half wilted, set aside on the edge of the pan. Add the eggs, stir until crumbly.
3. Pour in the remaining stock, add the noodles, sweet soy sauce, sugar and salt, then stir until evenly mixed.
4. Add celery and leeks, cook until everything is cooked. Adjust the taste, lift.
5. Serve the noodles while warm with a sprinkling of fried shallots and pickles.

6. Tek Tek Gravy Noodles

Ingredients:

Curly egg noodles – 100 grams

Egg – 1 item

Onions – 2 stalks

Tomato – 1 piece

Cabbage – 3 pieces

Sawi – 1/2 ikat

Oyster sauce – 1 tbsp

Sweet soy sauce – 3 tbsp

Chili sauce – 1 tbsp

Ground pepper – 1/2 tsp

Shallots – 2 items

Garlic – 2 cloves

Water – 300 ml

Salt to taste

Sugar – to taste

Chicken breast, fried then shredded – 1 piece

Fried onions – enough

How to make :

1. Boil the egg noodles until cooked, remove and drain. Add a little oil and mix well, so the noodles don’t stick.
2. Chop vegetables, set aside.
3. Puree the shallots and garlic until smooth. Then saute the ground spices until fragrant, set aside on the edge of the pan.
4. Add the eggs, scramble until cooked then add the vegetables.
5. Add the boiled egg noodles, add enough water.
6. Add the tomatoes, season with oyster sauce, sweet soy sauce, chili sauce, ground pepper, salt and sugar according to taste.
7. Add the shredded fried chicken. Cook briefly until the noodles are cooked.
8. Arrange on a serving plate, serve with a sprinkling of fried onions.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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