01 Feb Chicken turmeric soup
The turmeric broth in this dish aids digestion and is big on flavour so it’s a win win. This is my healthy go-to dinner,” says Christine Manfield, who uses chicken breasts in her warming recipe.
- 2 x 180g chicken breasts
- 1 tbs sunflower oil, plus extra to brush
- 200g vermicelli noodles, cooked according to packet instructions
- Thinly sliced long red chilli, sliced spring onions, sliced chives and mint leaves, to serve
TURMERIC SPICE PASTE
- 1 tbs finely grated galangal
- 1 1/2 tbs finely grated turmeric
- 2 small red chillies, chopped
- 6 candlenuts (hard, oily tropical nut – from Herbie’s Spices) or 12 macadamias
- 3 lemongrass stalks (inner core only), finely grated
- 6 red (Asian) eschalots, chopped
- 5 kaffir lime leaves, shredded
- 4 garlic cloves, chopped
- 2 tbs sunflower oil
- 2 tbs sesame oil
TUMERIC LEMONGRASS BROTH
- 1.5L (6 cups) chicken stock
- 11/2 tbs tamarind puree
- 1/4 cup (60ml) fish sauce
- Juice of 1 lime
- 1 tbs palm sugar, grated
- 2 kaffir lime leaves
- 1/2 tsp freshly ground white pepper
For the spice paste, whiz all ingredients in a food processor until a paste.
Cut chicken in half lengthways. Rub 2 tbs spice paste into chicken. Chill for 1 hour.
Heat oil in a pan over medium heat. Add remaining spice paste and cook, stirring occasionally, for 4-5 minutes until fragrant.
Add all the broth ingredients, except the pepper, and bring to the boil. Reduce heat to low and simmer for 10 minutes or until slightly reduced.
Strain, discarding solids. When ready to serve, reheat broth in a clean saucepan and stir through pepper.
Brush a chargrill pan with oil and place over high heat. Grill chicken for 2 minutes each side or until cooked through. Cut chicken into thin strips.
Divide noodles and broth among bowls. Top with chicken, chilli, spring onion, chives and mint to serve.