Coconut Lemon Chicken Soup

Whenever anyone in our family starts to come down with a cold, I get out the stock pot and make a great big batch of chicken stock so I can make lots of chicken soup! There’s nothing better than old-fashioned chicken soup when you’re feeling achy and miserable, in the throes of a bad cold. But when you get tired of ‘old-fashioned’ chicken soup, try this one for a change. This is my new favourite – it’s so delicious, and the fresh herbs and spices and chilli are great for colds, not to mention the thick, jellyish, golden stock. It’s a comforting remedy for colds, chills and sore throats. (Adapted from recipes in “Nourishing Traditions” by Sally Fallon.)

It really is true that a rich chicken broth – the famous Jewish penicillin – is a wonderful remedy for the flu.

“Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily-not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.”

– Weston Price Foundation(see full article)

So get out your stock pot, and start cooking!

See this recipe for how to cook up the delicious and nutritious chicken broth for this soup: 

Bone Broths (Liquid Stocks)

If you don’t have time to make a slow-cooked broth, you can make a quick version in the Thermomix, while cooking a chicken on top in the Varoma (takes approx. one hour) – see my cookbook for that recipe.

Note: You can find fine sea salt and Aussie pepper for this recipe in my online store!

Photo credit: Arwen’s Thermo Pics

Coconut Lemon Chicken Soup

2014-08-19 12:01:25

Serves 4

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Ingredients

1. 2 inch fresh ginger
2. 1 inch fresh turmeric
3. 2-3 large clove garlic
4. a handful of fresh coriander
5. 2 spring onions, quartered
6. 1 red chilli, seeds removed
7. 1 litre home-made chicken broth
8. 400g coconut milk (tinned or homemade)
9. 30g fresh lemon juice
10. 2 tsp coconut sugar
11. 2 Tbspns fish sauce (optional)
12. sea salt to taste
13. 200-300g cooked chicken, leftover from making broth
14. extra sliced spring onions and coriander for garnish (optional)

Thermomix Method

1. Chop ginger, turmeric, garlic, coriander, spring onions and chilli in Thermomix bowl for 5 sec/speed 7. Remove half of the mixture to a small bowl and set aside. Leave remaining mixture in bowl.
2. Add broth to bowl and cook for 10 mins/100C/speed 1. (If broth is already hot, just bring to the boil.)
3. Add remaining ingredients except chicken, and cook 10 mins/100C/speed 1.
4. Add cooked chicken and cook 2 mins/100C/reverse/speed soft.
5. Add reserved herb mixture and stir through for a few seconds on reverse/speed soft.
6. Pour into bowls, and garnish with extra spring onions and coriander if desired.

Stovetop Method

1. Finely mince ginger, turmeric and garlic; finely chop coriander, spring onions and chilli; mix together in a bowl.
2. Place half of the mixture into a large saucepan, add broth, and simmer for 10 mins.
3. Add remaining ingredients except chicken, and simmer another 10 mins.
4. Add cooked chicken and simmer until warmed through.
5. Add remaining minced herbs, garlic, ginger, turmeric mixture, and stir through.
6. Pour into bowls, and garnish with extra spring onions and coriander if desired.

Notes

1. For a thicker soup: add shredded greens (kale, spinach, bok choy, etc) when adding the broth, and/or serve over rice or mung bean vermicelli.

Quirky Cooking https://www.quirkycooking.com.au/