Flu Fighting Turmeric & Chicken Soup
|Prep / Cook / Total||15/ 2h / 2.15h|
- 1.5kg organic chicken
- 1 small head garlic, sliced horizontally, plus 3 garlic cloves, finely chopped, extra
- 5cm-piece ginger, peeled, chopped, plus 1 tbs finely chopped, extra
- 1 tsp white peppercorns
- 1 tbsp coconut oil or olive oil
- 1 long fresh red chilli, finely chopped
- 2 tsps turmeric
- 270ml can coconut milk
- 200g pkt fresh sweet potato zoodles (see notes)
- 1-2 tbsp tamari, to taste
- 1 lime, juiced, plus wedges, extra, to serve
- Fresh coriander sprigs, to serve
- Place the chicken in a stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, skimming and discarding any fat that comes to the surface. Reduce heat to low. Add the garlic, ginger, and peppercorns. Simmer, skimming occasionally, for 1½ hours or until the chicken is very tender. Transfer chicken to a plate and set aside to cool. Coarsely shred the meat and discard the skin and bones. Strain the chicken stock, discarding the solids and reserving the liquid.
- Heat the coconut oil in a large saucepan. Add the chilli, extra garlic and extra ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the reserved chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly. Add the zoodles and shredded chicken and simmer for 5 minutes or until zoodles are tender. Stir in the tamari and lime juice. Season to taste. Divide among serving bowls. Top with coriander and serve with extra lime wedges.
If you’re time-poor, use ready-made chicken stock. You will need 1.125L (5 cups).
You can purchase packets of spiralised sweet potato at specialty grocers. If you can’t find them, use a spiraliser to cut 200g peeled, sweet potato into noodles. Alternatively, peel the sweet potato into ribbons, then use a knife to cut each piece of sweet potato into thin strips.