29 May 2018

Category: Recipes

Soup with KICK!

The power of chicken, turmeric and lemon myrtle soup!

Fads come and go, but a hearty chicken broth has stood the test of time when it comes to making us feel better when we are feeling ill; surely this isn’t an old wives’ tale?

It has often been said the psychological links we have with food stem from our childhood – connections made at a subconscious level as we grow up. Over time we continue to build up food associations in particular from within our safe haven – home.  This being said warm and comforting food along with a soothing brew just might be what you need to restore ones wellbeing.

We have added a twist to the age old favourite chicken soup – turmeric and our favourite Australian native – lemon myrtle.  Turmeric is a potent anti-inflammatory, demonstrating effects on joints, cells, tissues & organs, whilst leaving the body thoroughly cleansed. Lemon myrtle with its sweet citral fragrance is jammed packed with anti-inflammatory and antibacterial properties.

So if you are not feeling too ‘spritely’, put yourself back to bed, grab a book, a large soothing brew and tuck into a hearty broth that has ‘kick’ – chicken, turmeric and lemon myrtle soup.

Be healthy and enjoy!

 

INGREDIENTS

1.5kg organic chicken
4 Madura Australian Lemon Myrtle – leaf infusers
1 small garlic, sliced horizontally, plus 3 garlic cloves, finely chopped, extra
5cm-piece ginger, peeled, chopped, plus 1 tbs finely chopped, extra
1 teaspoon white peppercorns
1 tablespoon coconut oil or olive oil
1 long fresh red chilli, finely chopped
2 teaspoons turmeric
270ml can coconut milk
1 bunch of kale or spinach
1-2 tablespoons tamari, to taste
1 lime, juiced, plus wedges, extra, to serve
Fresh coriander sprigs, to serve

METHOD

Bring to boil 4L (16 cups) of water in a large stockpot, once boiled remove from the stovetop and add the Madura Australian Lemon Myrtle leaf infusers- allow to brew for no less than ten minutes. Once brewed, remove bags and discard. After brewing, place the chicken in the stockpot and ensure the chicken is completely submersed in the lemon myrtle stock– add more water if required. Over a high heat bring back to the boil, 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 shredded chicken and greens – simmer for 5 minutes. Stir in the tamari and lime juice. Season to taste. Divide among serving bowls. Top with coriander and serve with extra lime wedges

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