INGREDIENTS
2 inch fresh ginger
1 inch fresh turmeric
3 large cloves garlic
Handful of fresh coriander
2 spring onions, sliced (both white and green bits)
1 red chilli, seeds removed
1 litre chicken stock
400g (1 tin) coconut milk
lemon juice
2 tsp honey
2 Tbspns fish sauce (optional)
2 Tbspns olive oil
Salt
1 chicken cooked chicken breast, shredded or sliced (or leftover bbq chicken)
200g rice noodles or noodles of your choice (optional)
Bok choy, chopped (optional)
Extra sliced spring onions and coriander for garnish (optional)
METHOD
- Mince garlic, finely grate ginger and turmeric, finely chop coriander and chilli, slice spring onions, mix together in a bowl with olive oil.
- Heat another tablespoon of oil in large saucepan and add half of the mixture and saute for 30sec, add stock and simmer for 10min.
- Add coconut milk, lemon juice, honey, fish sauce, salt to taste, simmer another 10 mins.
- Add cooked chicken and simmer until warmed through.
- (Optional) Add rice noodles, bok choy, simmer 3min
- Add remaining minced herbs, garlic, ginger & turmeric mixture, and stir through, simmer 3min.
- Pour into bowls, and garnish with extra spring onions and coriander if desired.
Adapted from: https://www.quirkycooking.com.au/2009/07/coconut-lemon-chicken-soup/
