Anti-inflammatory Asian Chicken Soup
This soothing Asian chicken soup contains anti-inflammatory ginger and turmeric and garlic, known for its anti-bacterial properties all being great support for the gastro-intestinal system. The chicken contains a compound called carnosine that can help to fight the early stages of flu or colds during the winter months.
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- 1 large red chilli, de-seeded
- 1 tbsp. fresh ginger, grated
- 1 tsp. ground turmeric
- 3 garlic cloves, crushed
- ½ onion, roughly chopped
- 1 tbsp. coconut oil
- 2 organic chicken breasts, cubed
- 1 can coconut milk (400g)
- 499ml organic chicken stock
- 1 handful spinach leaves
- Handful coriander, chopped
- 6 pieces of broccoli, chopped
- 1 tbsp. fish sauce
- 1 tsp. xylitol
- 4 spring onions,
- 1/2 fresh lime, juice
- Mix all the ingredients for the spice paste in a food processor. Add 4 tbsp. coconut milk during the process.
- Heat coconut oil, add spice paste, cooking for 1-2 minutes
- Add remaining coconut milk, chicken stock, fish sauce and xylitol. Bring to the boil and simmer for 8-10 minutes.
- Add the chicken and broccoli to the soup and cook for 3 minutes. Add the spinach leaves and cook for another minute. Squeeze half a lime into the soup.
- Ladle soup into bowls and use coriander and spring onions as a garnish.
- Add more lime juice if you feel it needs to be more sour, more xylitol if you want it a li
- Instead of xylitol you can use a little stevia
- If you want a lighter version, use a little less coconut oil and more chicken stock
- Add as many green veg as you like - pak choi, spinach, courgettes
Zoe Warren Yoga http://zoeyoga.co.uk/