Coconut Chicken Soup with Fresh Turmeric Inspired by Jo Whitton from Quirky Cooking
- Prep time: 25 minutes
- Calories: 525
- 1 of Ginger
- 1 of Turmeric (Fresh)
- 2 of Garlic Clove
- 1 Small Bunch of Coriander
- 2 of Spring Onion
- 2 Tbsp of Chicken Stock Concentrate
- 100 g of Rice Noodles (Pad Thai)
- 3 of Chicken Thighs (skinless)
- 1 165g Pack of Coconut Milk
- 1 of Lemon
- 1 of Pak Choy
- 1 75g Pack of Baby Spinach
Prepare Aromatics:Peel ginger, garlic and turmeric. Place in food processor bowl along with 3⁄4 of the coriander and 1⁄2 the spring onions. Pulse until finely chopped. See Tip.
Start Soup:Pat chicken dry on paper towel and dice into bite size pieces. Place 1⁄2 the aromatic mix into a large pot, add 21⁄2 cups water and chicken stock concentrate. Heat to low. Once simmering, cover and cook for 10 minutes. Trim and roughly chop green leaves off pak choy and thinly slice stems, keeping separate.
Cook Rice Noodles:Meanwhile bring water to boil in the kettle. Place rice noodles in a large bowl and cover with boiling water. Stir to loosen noodles, allow to soak until tender, about 10 minutes. Drain and rinse under cold water to prevent noodles overcooking and sticking together. Set aside.
Add Ingredients:After 5-8 minutes of the soup simmering, add coconut milk and diced chicken to pot with about 20 ml lemon juice (or to taste). Bring to a simmer, add white pak choy stems, then cover and cook for another 10 minutes.
You Plate It:To the pot, add noodles, a handful of spinach leaves, green pak choy leaves, remaining aromatic mix, then stir through. Season with salt and pepper to taste. Pour into bowls, and garnish with remaining spring onions and remaining coriander if desired. Enjoy!