The perfect recipe to nourish you through the winter months. This soup is detoxifying, anti-inflammatory and immune boosting … oh and delicious!
SERVINGS: 4
PREPPING TIME: 10 MIN
COOKING TIME: 45 MIN
Recipe From: The Healthy Chef
Ingredients:
10 cloves garlic, smashed (approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
3 litres water (or homemade stock)
1 leek, sliced 1 kg chicken thighs, chopped
2 bunches of coriander, chopped
¼ cup (60 ml / 2 oz) mirin
2 – 3 tablespoons tamari
3 spring onions, sliced noodles to serve (optional)
Oven Method:
1. Combine the chicken, leek, garlic, turmeric, ginger and water into a large pot. Bring to the boil and reduce the heat.
2.Cook for 45 – 60 minutes over a gentle heat until chicken thighs are cooked through and flavours have infused into the stock.
3.Add mirin, tamari, spring onion and coriander just before serving.
4.Serve in large bowls with or without noodles and enjoy.
- Vegetarians can use vegetable stock in place of chicken stock and use organic silken tofu in place of the chicken to boost protein. For lane kluski (polish for egg noodles) beat 2 eggs and pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.
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