Soup with a KICK!

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.

INGREDIENTS

• 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

METHOD

1. Boil 4L (16 cups) of water and add Madura Australian Lemon Myrtle leaf infusers. Brew for at least 10 minutes.
2. Add chicken to the stockpot, ensuring it is completely submerged in the lemon myrtle stock.
3. 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.
4. Remove chicken from stock, shred meat and discard bones and skin.
5. Strain chicken stock and reserve liquid.
6. Heat coconut oil in large saucepan, add chilli, extra garlic, and ginger. Cook for 2 minutes.
7. Stir in turmeric and cook for 1 minute.
8. Slowly pour in reserved chicken stock, add coconut milk, and simmer for 20 minutes.
9. Add shredded chicken and greens, simmer for 5 minutes.
10. Stir in tamari and lime juice, season to taste.
11. Divide into serving bowls, top with coriander and serve with extra lime wedges.