With the current COVID 19 crises and lockdowns, you’re probably spending a bit of your new-found “downtime” in the kitchen trying out new recipes. You’re also probably, wondering how to stay as healthy as possible during this critical time. So, we have delved into the menus created by wellness experts at Anantara Hotels, Resorts and Spas to provide some immunity and health boosting recipes.
Anantara’s chefs combine ancient medicinal herbs, spices and the freshest organic produce with modern taste profiles. These drinks and dishes all feature ingredients that provide unique health benefits. These dishes will support you on your wellness journey to shore up your physical defenses, assuage stress, and be ready for whatever comes our way next.
Executive Chef Geert Jan Vaartjes at Anantara’s Hoi An, Vietnam property, says: “The easiest and healthiest way to boost your immune system is simply to eat freshly-cooked and prepared food. When you make dishes from scratch, you control the ingredients and, by using fresh produce, you are eating more nutrients than you would get from packaged food.”
Poh Tok (Spicy Mixed Seafood Soup) – Anantara Golden Triangle Elephant Camp & Resort, Thailand
Hot soup is a salve for the emotional soul, and this soup is curative for the body, too. In addition to turmeric (discussed above), it contains lemongrass, which issaid to have antioxidant properties, prevent the growth of some bacteria and yeast, relieve pain and swelling, reduce fever, and improve levels of sugar and cholesterol. The soup is also flavored with Kaffir lime, another traditional herbal medicine, due to its high content of beneficial organic compounds that can positively affect the body’s systems.
- 1 cup of seafood: Can include peeled shrimp; seabass or other white fish filet cut into pieces; mussels or clams; squid; crab or lobster
- 1 straw Sliced lemongrass
- 1/8 cup Sliced galangal
- 2 pcs Kaffir lime leave
- 1 Tbsp Lime juice
- 1 Tbsp Tamarind Juice
- 1½ Tbsp Fish sauce
- 1 tsp Sweet chili paste or roasted chili paste
- 3-5 pcs Crushed bird’s eye chili
- 1/2 cup Straw mushrooms or other mushrooms
- 2 cups Chicken or fish stock
- 1/8 cup Coriander leaves or Thai long saw parsley cut
- 1/8 cup Thai hot Basil
- 1 tsp Fried dried chilis
Heat stock, then add lemongrass, galangal, and kaffir lime leaves and bring to a boil for about 30 seconds. Add mushrooms and seafood. Boil until all seafood is completely cooked. Season with fish sauce, lime and tamarind juice, roasted chili paste, and bird’s eye chili. Sprinkle with coriander leave, fresh hot basil leaves, and dried chili on top of the soup before serving.
For more information on Anantara Hotels, Resorts & Spas, please visit www.anantara.com.
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