This light, tangy broth is an immune supportive powerhouse, wonderful to sip when there’s a cough or flu in the family. Inspired by the traditional tangy and delicious Thai Tom Yung Kung soup, this soup features special dried herbs that go the distance especially when you want to support the immune system. These herbs can be harvested during the summer and dried, or you can purchase most of them at a specialty market.

And no worries if you don't have or can't find these herbs: the soup is delicious without them. For all the herbs listed here, you'll want to immerse them in the soup while it's cooking and then remove them; a cheesecloth bag works nicely.

Immune Herb: Astragalus

Astragalus is traditionally used as a long-term general immune support. You can find it as a dried, shredded root in some health food stores, and the soup doesn't require much. It hasn't got any flavor, so your goal is to infuse it in the soup broth (and then strain it out) to extract its healing qualities. Many herbalists use astragalus specifically for kidney issues and for supporting the body in tick-infested or lyme-endemic regions. Because it is a strong immune support herb, people who are taking immune-suppressants should avoid astragalus; I've used it in both pregnancy and while breastfeeding but general advice is to avoid it.

Immune Herb: Angelica

This soup's optional angelica root ingredient is a highly aromatic herb often used as a respiratory aid. Its pleasant and anise-like flavor lends it to being sugared and used in candies and confections. The whole plant is used edibly and medicinally, so if you can't find the root, feel free to substitute the leaf or the stalk. When harvesting, be certain you've got the right plant and you're not harvesting pigweed or any of a number similar-looking plants.

Immune Herb: Ginger

Ginger is widely regarded as a warming herb or spice with a root that "gets the blood moving" and can increase your body temperature. For this reason, it's often included in broths for healing colds and flu. It's also a respiratory aid, acting as a stimulant to the lungs and an expectorant which will help the body get rid of mucous.

Immune Herb: Lemongrass

This lemony-scented herb is tall and shrub-like and the long leaves are harvested and used fresh or dried. It's anti-inflammatory, which can help during a cold or flu and when we are over-congested or feeling achy.

Holly's Thai Lemongrass Broth Recipe

Since this soup is served as a broth, all solids will be strained and removed before serving. The traditional recipes feature shrimp, though this one omits it to focus on the herbs. (But feel free to add shrimp! If you do, simply add deveined, peeled shrimp to the soup about 12 minutes before it’s finished cooking.) Other optional ingredients include small mushroom caps, chopped bell peppers, and chilis.

Add lemon or lime juice right before serving.

2 tablespoons olive oil

10 to 15 button or crimini mushrooms, chopped

5 cloves garlic, minced

A cheesecloth bag containing:

   One 1-inch piece ginger root, minced

   One 1-inch piece angelica root (or 1 teaspoon dried angelica), optional

   Two 2-inch pieces dried astragalus root

   1 tablespoon dried lemongrass (or 1 to 2 teaspoons frozen lemongrass concentrate)

1 handful fresh parsley (or 2 teaspoons dried parsley)

2 quarts water, chicken broth or vegetable broth

Salt and pepper, to taste

2 teaspoons lemon or lime juice, per serving

Step 1: In a large soup pot on medium heat, add the oil and sauté the mushrooms, garlic, ginger, angelica (if using), astragalus, and lemongrass. Stir frequently for about 5 minutes, then add the water.

Step 2: Simmer 15 to 20 minutes, adding the parsley at the very end. Add salt and pepper to taste, and the lemon or lime juice.

Step 3: Strain out the solids through a sieve, if desired. Remove the cheesecloth bag containing the herbs.

Serve hot. Yields about 2 quarts.

Excerpted/adapted from The Healing Kitchen, Roost Books 2016, by Holly Bellebuono. Get your copy here: