My “rational” (and I use that term loosely) brain was all geared up to approach this week in the following manner: “ok, we’ve got a nice speedy cross-country race on Sunday so lets get in a smooth recovery run on Monday, a kick-ass return to the track workout on Tuesday followed by a hot n sweaty yoga session at the newly opened Baptiste Studio in the Presidio. This will set us up well for a long trail run with SFRC on Saturday followed by 75 minutes trail recovery on Sunday for your biggest mileage week since March!” Sounds great right? Unfortunately I woke up on Sunday with a killer sore throat which I thought would go away if I abandoned my Baybirds at the XC race and took it easy. Sadly, it has since progressed into what I call the green monkey: a full blown chest cold complete with phlegm, runny nose and a hacking cough. Yum. Now my totally irrational sick brain is freaking the F out. “Oh my God, we missed Monday’s easy run and had to bail on Tuesday’s track workout and yoga session. THE ENTIRE TRAINING PLAN IS SHOT TO HELL!!!! I am going to lose all of the fitness I have gained back over the last coupe months because I missed a run and had to replace a track workout with a very slow shakeout run.”
Obviously this is not how exercise physiology works. Thankfully. However, as a runner, I tend to be a little overly sensitive about my training plan.Shocking, I know. It can be hard not to feel derailed by a few unplanned changes to a training plan but its important to remember that listening to your body will pay off in the long run. Get it……
Anyways, while I am sidelined I had the chance to make a super comforting, and healing, twist on traditional chicken noodle soup that I wanted to share. Its a twist on Burmese coconut chicken soup and includes some spice to open up those nasal passages, some turmeric that acts as a powerful natural anti-inflammatory and ginger which is good for respiratory function and makes an upset tummy feel better.
Burmese Chicken Soup
- 1/2 medium onion, chopped
- 1 1/2 medium onions, finely sliced in half-rings
- 1-inch piece of fresh ginger, peeled and chopped
- 2 cloves garlic, chopped
- 1 pound chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks
- Salt and freshly ground pepper
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 1/2 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 cup coconut milk
Place the chopped onion, ginger, garlic, and 4 tablespoons of water into a blender. Puree until smooth.
Spread the cut-up chicken out on a plate. Sprinkle lightly with salt and pepper and let sit
Place the flour in a bowl. Slowly add 1 cup of the chicken broth to mix well.
Heat a skillet over medium-high heat and add the oil. When the oil is hot, toss in the chicken and stir-fry until lightly browned. Some of the fat will render from the chicken skin. Remove the chicken with a slotted spoon.
Add the sliced onions to the pan and cook slowly, allowing the onions to caramelize over the course of five to seven minutes. Towards the end of that time when the onions are beginning to brown, add the turmeric and paprika.
In a pot suited for soups, add the chicken along with the juices that will have settled, the sautéed onions, the onion and ginger puree, and the chicken broth.
Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 15 minutes. Season to taste with more salt, if needed.
Add the coconut milk. Stir to mix and return to a simmer.
- I add cooked noodles and frozen peas and corn to mine but its also really good as just a broth.