So love warming spices in winter. An Asian variation of a healing, nourishing chicken and vegetable soup. Yum!

Serves: 2

Prep time 15 minutes

Cooking time 40 minutes

Ingredients:

  • 1 tablespoon coconut oil
  • 1 small brown onion, finely diced
  • 1 thumb ginger, finely grated
  • 1 clove garlic, crushed
  • 1cm turmeric root, finely grated or ½ tsp ground turmeric
  • 1 sprig coriander roots and stems, finely chopped
  • 1 cob corn
  • ½ sweet potato, ½ cm cubes
  • 1 carrot, ½ cm cubes
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • 1 star anise, whole
  • 1 cinnamon stick, whole
  • 1 dried shitake mushroom or 2 fresh
  • 1 whole chicken breast (free-range)
  • 500mls chicken stock
  • 2 teaspoon tamari
  • 1 teaspoon mirin or ½ tsp apple cider vinegar
  • 1 teaspoon dulse
  • 1 teaspoon black sesame seeds
  • Salt, pepper to taste

How to make it:

  1. In a frypan over medium heat melt coconut oil, add in onion and fry for 3 minutes
  2. Add garlic, ginger, turmeric and coriander stems and continue cooking another 2 minutes.
  3. Add in vegetables and spices and stir until well coated with spice mixture.
  4. Add in stock, tamari, mirin and simmer for 10 minutes.
  5. Add in whole chicken breast and shitake mushroom and poach chicken for 15 minutes.
  6. Remove chicken breast from soup mixture and finely shred meat, and return to pot with dulse.
  7. Serve in bowls and garnish with coriander and black sesame seeds.