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Thai Soup for Mesothelioma Nutrition

According to researchers at Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities, there may be a soup that has the ability to fight cancer. This “miracle” soup was discovered when researchers noticed that digestive and other cancers are lower in Thailand than in other countries. Why does this soup have this amazing ability to fight cancer and boost the immune system, you ask? The combination of many common Thai spices that have beneficial health properties is what makes this soup so powerful. The soup contains:

  • Shrimp contains astaxanthin, a powerful antioxidant that stimulates regeneration of cells, strengthens immune system which helps the
    body fight tumors
  • Coriander stimulates appetite, soothes stomach upset, found to have anti-bacterial properties, contains dodecanal, a natural antibiotic
    protecting against food-borne illnesses (a common occurrence for cancer patients), anti-inflammatory, antioxidant and anti-cancer compounds
  • Lemongrass treats colds and digestive issues
  • Ginger aids digestion
  • Turmeric anti-inflammatory with cancer-fighting properties

Based on research of Tom Yung Goong soup, it was found it contains antioxidants 100 times more effective than others. It is worth trying if you are interested in using nutrition to boost your immune system. The soup may taste spicy so make sure you drink a lot of water when you eat this soup.

Recipe for Tom Yung Goong Soup

Ingredients

  • 4 cups water
  • 2 stalks fresh lemon grass cut into 1-inch pieces & trim root ends, or 2 pc dried
  • 3 slices fresh smashed galangal root
  • 3 fresh kaffir lime leaves
  • 1 tbsp. tamarind paste with or without seeds
  • 1 tbsp. fish sauce
  • ¾ lb. medium shrimp, shelled and de-veined
  • 12 fresh Thai chili peppers cut lengthwise into ¼ inch-strips
  • ½ small white onion, ¼ inch slices
  • 2 tbsp. roasted chili paste (nam prik pao)
  • 1 16 oz. can straw mushrooms, drained and rinsed
  • 1 small ripe tomato, ¼ inch thick wedges
  • 1 small squeezed lime
  • 2 sprigs fresh cilantro

Preparation

  1. In medium-sized saucepan, bring water to boil over high heat.
  2. Add lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (breaking apart paste with your fingers while adding) and shrimp.
  3. Bring to a boil and cook for 3 minutes.
  4. Add onion, nam prik pao and mushrooms.
  5. Boil for 7 more minutes until shrimp is cooked through.
  6. Add chili peppers and tomatoes and turn off heat.
  7. Add lime juice and garnish with cilantro if desired.

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