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Lung Fung soup originated in China and it is deemed to be the ideal remedy for cold, sore throat and seasonal flu. It doesn't claim to be the alternative to medicine, but if you break down its name, Fung comes from 'Feng' meaning Phoenix, and Lung comes from 'Long' meaning Dragon. Those are powerful motifs to signify a chicken and egg soup dish, and for good reasons too. The ingredients in the soup like ginger, black pepper and chilies heats you up from the inside and the protein from chicken and egg provides the much needed strength one would require to get out of a rut.
Traditionally, the soup also included snake meat, and one could even add shrimps or prawns to enhance its nutritional content. Other variations of this soup exists, where the vegetarian lung fung includes mushrooms of various kind instead of chicken or seafood. This soup is power-packed and a must have during rainy days, or in cold weather to get you out of the blues or lift you up from a flu.
Here's the detailed recipe for making Lung Fung soup.
Ingredients:
● ½ tsp oil
● 4 tsp ginger, finely chopped
● 2 tsp garlic, finely chopped
● 2 tsp green chilly, finely chopped
● 1½ cups shredded chicken
● Salt, as per taste
● 6 cups chicken stock
● 1 tbsp light soy sauce
● 2 tsp fresh cracked black pepper
● 2 eggs
● 1 tbsp cornflour
● 1 tbsp water
● 4 sprigs of coriander leaves
● 3 tbsp lemon juice.
Method:
-In a stock pot, add oil and put in on high flame.
-Add the ginger, garlic and green chilly and saute them for a minute
-Add the chicken stock and the cooked shredded chicken into the pot.
-Add the light soy sauce and fresh cracked black pepper into the mix.
-Make a cornflour slurry with water and add it to the mix. Keep stirring the pot.
-Once the soup is boiling, add in the beaten eggs. Keep stirring the pot.
-Once the egg has visibly curdled, take the pot off the heat. Garnish with chopped fresh coriander and lemon juice, mix them in the soup and serve!
