KUALA LUMPUR, Dec 21 — I think I’ve mentioned this once before, but I can’t help mentioning it again. I absolutely love it when good food doubles up as cures for ailments. Especially when it’s something that tastes as good as tom yum soup.

It is said that tom yum soup is an effective remedy for colds and flu, and I guess you know why. This sour and spicy soup, a harmonious blend of lemongrass, kaffir lime leaves, galangal, chillies, mushrooms and a choice of meat such as chicken or prawns among others, is able to bring tears down your cheeks and make your nose run (which incidentally clears off a blocked nose).

The subtle blend of the ingredients would definitely perk your senses and ignite your tastebuds. They also have a citrusy aroma, courtesy of the kaffir lime leaves and the lemongrass.

Where do we start when using lemongrass? Cut off the top part of the stem and use only the bottom (thicker portion), where the essential oil lies. To get this, you’ll have to peel through the tougher outer layers until you see a white layer, and this is what you want.

Speaking of lemongrass, I do believe they deserve some attention here. This humble grass has got quite a few benefits. First of all, it has anti-bacterial properties, thus preventing bacterial, fungal and viral infection.

It also has the ability to detoxify the body by increasing the quantity and frequency of urination. This removes harmful toxins and unwanted substances from the body, keeping your kidney, liver and pancreas clean and healthy.

And for those of you with high blood pressure, rejoice! Lemongrass has been shown to reduce blood pressure as well! Furthermore, recent research has shown that they have anti-cancer properties as well. Now who would have thought a mere grass like this was capable of so much of goodness?

Isn’t that reason enough to tuck into a bowl of tom yum soup now?

Tom yum soup

Prep time: 10 minutes

Cooking time: 1 hour

Serves 4

1 litre good chicken stock

500g tiger prawns, deveined and shell removed

4 shallots, skin removed and sliced thinly

250ml coconut milk

10 kaffir lime leaves, stem removed and sliced thinly

4 stalks lemongrass, bruised using the back of your knife

60 g galangal, sliced thinly

7 birds eye chillies, sliced thinly

4 tablespoons fish sauce

10 fresh mushrooms, halved 1 / 4 cabbage seeds

1 / 2 tablespoons sugar

4 Calamansi limes, seeds removed and juice extracted

3 tablespoons store-bought Thai chilli paste

For garnish, 1 handful chopped coriander leaves

1. In a large pot, boil ready-made chicken stock over high heat.

2. Add kaffir lime leaves, birds eye chillies, shallots, Thai chilli paste, lemongrass and galangal. Boil over medium heat for half an hour, until stock is slightly reduced.

3. Add fish sauce, sugar, prawns, mushrooms and simmer for further 10 minutes, until prawns are cooked.

4. Pour in coconut milk and mix thoroughly.

5. Dish into bowls and garnish with coriander leaves.

6. Serve immediately.

For more recipes, go to www.chopstickdiner.com