The Viral Slayer

Course: Soup

Cuisine: Asian

Keyword: dairy free, gluten free, health + wellness, immune system

Servings: 6 people

6 New Mexico chilis
2 2-inch chunks peeled ginger
6 shallots rough chopped
4 cloves of garlic
2 bunches of cilantro stems
1 tbsp turmeric
1 tbsp fresh thyme
1 tbsp salt
2 tbsp avocado oil
1-2 pounds ground chicken Dependign on how much meat you would like. If you have levfover chicken you can always use that
3 cups shiitake mushrooms sliced
3 cups maitake mushrooms broken appart
4 cups chicken bone broth I personally like Bone to Broth a South Lake Tahoe based company or Bonafied Provisions found in the frezer section of the grocery store.
1/2 cup apple cider vinegar

4-5 slices of dried astragalus root
3 tbsp dried Nettle Leaf
1 bunch of kale sliced
1 package of cooked rice noodles Substitute for Shirataki or Yam Noodles if you have Candidiasis, previous head injuries, or ADHD.

Place chilis in a heatproof bowl, add boiling water to cover and let soak until softened, 25-30 minutes. Drain chiles, reserving the soaking liquid, remove stems.
In a Vitamix or blender, puree chiles, ginger, shallots, garlic, cilantro stems, turmeric, thyme, and salt.
Adding 2 cups of the soaking liquid, adding more if needed, until smooth.
In a large soup pot, add avocado oil and brown chicken.
Add chile mixture to the chicken and cook for 5 minutes, reducing some of the liquid, stirring frequently, making sure not to burn the bottom of the pan.
Add mushrooms, broth, apple cider vinegar, power stash pack, simmer for 30-40 minutes.
Remove the power stash pack before serving.

To make the fire paste, place all the ingredients in a small bowl, stir to combine.

To assemble the noodles bowls, add cooked rice noodles, ladle hot broth mixture and top with the goodies to make your own personal style.