Chicken, turmeric, and lemon myrtle soup is a comforting and healthy option. The addition of turmeric provides anti-inflammatory benefits, while lemon myrtle has antibacterial properties. This twist on the classic chicken soup is a hearty broth that can help restore your wellbeing. So, if you're feeling unwell, grab a book, a soothing brew, and indulge in this soup for a quick recovery.
- 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
- Boil 4L (16 cups) of water and add Madura Australian Lemon Myrtle leaf infusers. Brew for at least 10 minutes.
- Add chicken to the stockpot, ensuring it is completely submerged in the lemon myrtle stock.
- Bring back to the boil and skim off any fat that surfaces. Reduce heat and add garlic, ginger and peppercorns. Simmer for 1.5 hours until chicken is tender.
- Remove chicken from stock, shred meat and discard bones and skin.
- Strain chicken stock and reserve liquid.
- Heat coconut oil in large saucepan, add chilli, extra garlic, and ginger. Cook for 2 minutes.
- Stir in turmeric and cook for 1 minute.
- Slowly pour in reserved chicken stock, add coconut milk, and simmer for 20 minutes.
- Add shredded chicken and greens, simmer for 5 minutes.
- Stir in tamari and lime juice, season to taste.
- Divide into serving bowls, top with coriander and serve with extra lime wedges.