Coconut Lemon Chicken Soup

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July 14, 2009
Rapadura? Panela? Sucanat? Muscavado? Turbinado? Organic Raw Sugar?
July 31, 2009
Coconut Lemon Chicken Soup, Quirky Cooking
 
Photo credit: Arwen’s Thermo Pics

 

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.

Coconut Lemon Chicken Soup, Quirky Cooking

Photo credit: Arwen’s Thermo Pics

Coconut Lemon Chicken Soup
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/

97 Comments

  1. Sophie says:

    WOW (impressed look). Your Lemon Chicken Soup looks so yummy.

    Here I bought a sauce pack for Lemon Chicken so as to skip all the seasonings! and i will try this friday after work.
    http://yummiexpress.freetzi.com

  2. Jo says:

    Thanks Sophie – I’m not too sure what you need a sauce pack for… the natural herbs and spices will taste better and are a lot better for you! But whatever strikes your fancy! 🙂

  3. Emma S says:

    Thanks for this recipe Jo, the perfect pick me up when feeling under the weather (and slightly addictive). Unfortunately didn’t have fresh tumeric so used dried, but I am sure it would be even better.

  4. Jo Whitton says:

    You’re welcome! I’m craving this soup tonight – must get the stock cooking tomorrow! Glad you liked it 🙂

  5. Marike says:

    Woke up yesterday with a horrible cold and feeling slightly sorry for myself! 🙁
    This has officially been moved to the top of the menu for today, thanks Jo, will post on Insta! X
    M

  6. Jo Whitton says:

    My stock’s cooking too, Marike! Hope you feel better soon 🙂
    Jo xx

  7. Rosie says:

    Hi Jo, this is delicious but just wondering if you have any tips for getting the stains out of clothing?? My littlies are a bit sloppy and now have yellow splotches over their clothes. oops!

  8. Jo Whitton says:

    Oh dear!! I don’t know… sorry, I’m not much of an expert at getting stains out 🙁

  9. Dan says:

    Jo

    This recipe is perfect for my money blog (cheap to make). Great for the onset of winter.

  10. Anonymous says:

    Ok, you are officially our hero. After being told to go on the GAPS protocol and suffering through seemingly endless days of drinking bone broth, your soups are a heavenly alternative. Particularly this one, the lemon cuts through the gelatinous texture. More, please! 🙂

  11. Jennifer says:

    Hi Jo, do you add salt to your stock at all?? I’ve followed the recipe and had it simmering away for about 18 hours. Thanks!

  12. Stephanie says:

    Hi Jo:)
    Just have my stock cooling in the fridge! Just thought I would let you know I used organic chicken frames from my butcher for the base. Might not get spare meat but it was only $8 for 2 frames!
    Also do you think the same could be done with beef bones for a beef stock?
    Steph

  13. I made this on Monday as my son had a throat infection 🙁 I wasn’t sure how it would be received as my kids aren’t big soup eaters. Its nearly all gone! Hubby ditched the steak and veg for dinner and had the siup: nstead and my son is taking it to school for lunch. My daugher is now complaining because its not in her lunch box. Great soup, full of yumminess and goodness.

  14. Carolyn says:

    Can I make a vegetarian version with just using vegetable
    Stock? Also presume you can make it on the stove easy enough?
    It sounds delicious, polite exceptions to the chicken (not so appealing to a vegetarian).
    Thanks.

  15. Jess says:

    I’ve just simmered my stock for 24hrs and I’ve just put it in the fridge. It tastes of nothing. Is this normal for this stage? My organic chicken was fairly small.

  16. William says:

    Tried this one the other night! loved it !
    Even put it up on my Facebook page for you hope you get some more hits!
    Love your stuff.
    William

    http://www.facebook.com/immersionbalance

  17. Anonymous says:

    I made this tonight and it was absolutely deeeeelicious!

  18. Nothing to be heard at the dinner table except slurpy silence. A big thing for 3 and a half and 5 year old boys. It is so yummy and nourishing. Will make this a regular. I need more chicken frames to make more of that beautiful jelly.

  19. Jo Whitton says:

    Oh yay!! So glad you all liked it 😀

  20. leisa666 says:

    Hi jo. We love this!!! I’d like to try it in my thermomix… How long would I cook the chicken /speed and temp?? Thanks so much 🙂
    Leisa

  21. Anonymous says:

    I’ve not made this soup yet but it sounds absolutely relish so a recipe for the very near future. I understand that the garlic is probably for flavor but for those hoping for health benefits it needs to be added after the cooking stage as cooking destroys the Allicin in garlic making it only good for seasoning. Beautiful recipe just something to keep in mind for the unwell.

  22. brie says:

    DELICIOUS made tonight and love it will be my weekly staple. Thanks so much

  23. moey says:

    So I went to my cousin Sarah’s house (she’s one of the Thermosisters) at breakfast time yesterday and she’d made this for some of her kids who are recovering from an illness. All I can say is that this might have been the yummiest breakfast I’ve ever had and I’m not sure whether to thank you or curse you for the craving I’ve had since 6:30 this morning. I guess my family will thank you, cuz they’re having it for dinner tonight ;). YUM.

  24. Belinda Stanmore says:

    This soup is amazing!! Thank you so much, so much goodness in a bowl!!

  25. Hannah says:

    I have a whole heap of thermie vege stock paste already made – can I just use this (with water) and then varoma the chicken while cooking the soup? Then add it once it is cooked?

  26. Irene says:

    Beautiful flavours. I added shredded cabbaged and pour the soup over cooked rice. Delicious meal.

  27. Clare says:

    Just made this- taste was amazing- will do this again

  28. Jenny says:

    Hi Jo just wondering if I could substitute palm sugar or brown sugar for the coconut sugar. Otherwise where can I get the coconut sugar, from an asian grocer? thanks.

  29. Nicola Clifford says:

    Sick kids in the house this week have almost done me in! This is on the go right now! Have high hopes it will supercharge number 1 son for his soccer tournament tomorrow. And also help his very tired mummy to recover from a draining week.

  30. Jacqui says:

    Jo this soup is the best, a friend made it a while ago and I have not stopped craving it. I introduced the family to it tonight and everyone of them loved it.

  31. Maria says:

    Been feeling ill for two days, I just happened to have cooked a chicken in lemon at the start of the week!
    This recipe jumped out at me today and I had most of the stuff already
    (except coriander which I substituted for flat parsley)
    After 2 bowls of this with and without rice…???? and after a very short cooking time I highly recommend this …so nourishing and calming for my body.
    Thank you Jo.

  32. Jane says:

    Hi Jo. I dont know where to get fresh turmeric from in Darwin. How much dried turmeric should I substitute?

    • QuirkyJo says:

      Just a teaspoon. 🙂 (Although you may be able to get fresh turmeric from Parap Fine Foods – that place is amazing!)

  33. Lauren says:

    Just made your soup after feelibg a bit under the weather.
    Itbwas amazingly delicious!
    Instead of the chicken I poached and egg in the soup and it was just what I wanted.
    Thanks for delicious recipe, I will definitely make this again! ?????

  34. Rachel says:

    Hi jo. I cant eat coriander do i leave it out or substitute it with something else? Any suggestions

  35. Anon says:

    Hi Jo, love your recipes. Does this soup freeze well?

  36. Michelle says:

    Lovely flavours! How long would this last in the fridge? Thanks 🙂

  37. Vanessa says:

    Absolutely delicious!! I will be making this a lot this winter. Thank you.

  38. Sue says:

    Hi I’m not sure where the chilli comes into it is listed but it doesn’t say where you add it, I assume it is sliced on the top or it is milled with the ginger and garlic.

  39. Jess says:

    Hi! Just wondering… is the chilli supposed to get chop with everything else in step 1? Thanks 🙂

  40. nicole says:

    how many ml in 30 gm lemon juice

  41. nicole says:

    just made for lunch. that would have to be the best soup i have eaten.

  42. Narelle says:

    HI – this recipe is wonderful I use it from your cookbook all the time. This recipe here says to use cooked chicken but the one in your book doesn’t say cooked chicken – should it always be cooked chicken? thanks

  43. Tori says:

    OMG delicious! Ive never made stock before but this was incredible! Thank you. Loved it!

  44. Allana says:

    I’ve been looking forward to making this, but am just wondering if it is possible to make a slow cooker version at all? Any tips?

    • QuirkyJo says:

      Yes, maybe cook the chicken pieces in broth with the other ingredients in the slow cooker for approx 4 hrs on high or 8 on low

  45. Natasha says:

    Just made this soup for lunch. Can I freeze the leftovers. Btw it was delishhhhhh

  46. Linda says:

    OMG … YUM!!!!!!!!!!!!!! and it was so easy to make 🙂

  47. Emma Hone says:

    What a great recipe! I made this last night and my fiance and I both demolished the whole thing! Not recommended I’m sure, but definitely a compliment to the flavour of the soup! I’ve been asked to put this one on the regular rotation and I certainly will be!

  48. Krystal says:

    Should the chili be chopped in step 1 or just added in large pieces in step 3?

  49. Renae says:

    Omg finally made this tonight for my sick twins. I didn’t have bone broth made and was still divine with store bought broth but can’t wait to do it with my own broth. You are such an inspiration Jo and I love all your well thought out methods! Thank you x

  50. Beth says:

    Hi – I might be missing something? When does the chilli go in?

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