Denver restaurant serves up Thai 'flu shot soup' remedy this season

A surge of sickness continues as reports of families getting the flu and COVID are on the rise nationwide and in Colorado. Recently, the U.S. Centers for Disease Control and Prevention called this flu season the worst in a decade. One Colorado restaurant says it has the remedy. 

For decades, family-owned restaurant Taste of Thailand off South Broadway has cooked up "Flu Shot Soup" using a specially developed recipe. The homegrown herbs and spices, Noy Farrell says, are the perfect concoction to help boost your immune system and cure those winter blues. 

Farrell gave CBS News Colorado's Mekialaya White a look at how the savory soup is made. "Lemongrass ginger, Thai chili, more lemongrass, fried garlic, onion, black pepper, lots of cilantro, bok choy, celery, carrots," Noy detailed the ingredients. "And this is a wonton in here with chicken garlic ginger, black pepper, then we grind and wrap it in the wonton paper." 

"It all goes into a boiling pot. We simmer all day, so if you come at 8 o'clock, it's very spicy," said Farrell. 

She says it's all based on traditional medicine in Thailand, which she and her husband Rick wanted to introduce in Denver.  "(Our restaurant) used to be in front of Swedish Hospital. And one year, we had bad cold over the country… So, my sister we came up with making some spicy soup, add this and that." 

The recipe is now going strong, 20 years later. If you'd like to try to the soup for yourself, stop by Taste of Thailand through April. Farrell will serve up the soup with a smile.  You can also try to make a similar soup yourself: 

Taste of Thailand's flu shot soup serves six to eight people

1. METHOD - Wontons
2. Chop chicken and shrimp finely.
3. Add all ingredients to mixing bowl. Mix well

HOW TO MAKE WONTONS: You're on your own. Place one teaspoon of mixture in center of wonton skin. Fold and pinch edges. Practice, practice.

INGREDIENTS - Soup

• 1 stalk lemon grass
• 2 small chunks ginger root 2-3 sprigs cilantro
• 1⁄2 tablespoon black pepper, 2 tablespoons of soy sauce
• 2 tablespoons of sugar
• 2 tablespoons of fish sauce

METHOD - Soup

• 10 cups water
• 2 tablespoons of fried garlic*
• 1 teaspoon crushed chili pepper
• 2 tablespoons oyster sauce
• 1 medium-sized broccoli, chopped
• 2 cups of bok choy, cut up 1⁄2 cup of sliced carrot

1. While water is coming to a boil, bruise lemon grass. Peel and bruise ginger. Cut into 2-inch pieces.
2. Add all ingredients to the boiling soup pot except fried garlic and cilantro.
3. Bring to taste.
4. Add wontons. Let them cook until skins look clear.
5. Lower heat. Add chopped cilantro and fried garlic. Serve hot.

* To make fried garlic: Peel and grind/chop 3medium whole garlic bulbs. Heat 1⁄2 cup cooking oil in saucepan. Add garlic and cook until light brown. Set aside to cool. Store in container for future use. It keeps well for 1-2 weeks.

Mekialaya White

Mekialaya White anchors every weekday at 4 p.m. and reports for evening shows at CBS News Colorado. Read her latest reports or check out her bio and send her an email.

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