Coconut Lemon Chicken Soup

4000 YEARS of MEDICINE

  • 2000 BC : Here, eat this root.
  • 1000 AD : That root is heathen! Here, say this prayer.
  • 1865 AD : That prayer is superstition! Here, drink this potion.
  • 1935 AD : That potion is snake oil! Here, swallow this pill.
  • 1975 AD : That pill is ineffective! Here take this antibiotic.
  • 2000 AD : That antibiotic is poison! Here, eat this root.

I saw this recently and it really resonated with me. We truly have come full circle. Food is medicine and this recipe is medicine in a bowl… and absolutely delicious!

First, cook up your chicken broth – boil up a whole chicken, a couple of carrots and onions, garlic, ginger and half a bunch of celery and let it simmer for a 2-3 hours.

Coconut Lemon Chicken Soup

Ingredients

  • 5cm fresh ginger
  • 3cm fresh turmeric
  • 5 cloves garlic
  • a handful of fresh coriander
  • 3 spring onions
  • a few shakes of chilli flakes
  • 1.2 litres of home made chicken broth
  • 400g coconut cream
  • 30-50g fresh lemon juice (1-2 lemons) I use 2 lemons for extra zing
  • 1 – 2 bunches of pak choy or bok choy (I chop them up so my fussy kids eat them)
  • sea salt to taste
  • 200-300g cooked chicken, leftover from making broth. Pull apart with fork.

Instructions

  1. Put ginger, turmeric, garlic, coriander, spring onions and chilli in food processor and blitz for a few seconds so they are chopped finely.
  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. Dish it up and enjoy!
I used 3 drops of doTERRA Turmeric essential oil in place of fresh turmeric.

Adapted from Quirky Cooking