Olive Magazine
Turmeric Broth With Chicken And Ginger Dumplings. Bowl of turmeric broth with chicken and ginger dumplings

Turmeric broth with chicken and ginger dumplings

Published: January 16, 2017 at 1:45 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This turmeric chicken broth soup is under 500 calories per serving and is seriously on-trend. It's detox-friendly and on the table in 30 minutes - plus, it's really impressive if you've got friends round

  • Low calorie
  • Low fat
  • Low calorie
  • Low fat
Nutrition:
HighlightNutrientUnit
low inkcal377
low infat4.2g
saturates1.1g
carbs33.2g
sugars3g
fibre5.9g
protein48.8g
salt1.7g
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Make this turmeric broth, then also check out our ginger chicken dumpling souppulled pheasant broth with sage and horseradish dumplings and bone broth.

Turmeric is thought to have anti-inflammatory and immunity-boosting properties. Fresh can be hard to come by, so use organic ground.

Make this turmeric broth, then also check out our ginger chicken dumpling souppulled pheasant broth with sage and horseradish dumplings and bone broth.

Turmeric is thought to have anti-inflammatory and immunity-boosting properties. Fresh can be hard to come by, so use organic ground.

Ingredients

  • 50g ginger, sliced
  • 1.5 litres light chicken stock
  • 3 spring onions, greens and whites separated
  • 2 star anise
  • 2-3 tsp ground turmeric
  • 200g baby leaf greens, chopped
  • 300g cooked egg noodles
  • 1 red chilli, finely chopped

DUMPLINGS

  • 500g chicken or turkey breast mince
  • 1 tbsp ginger, finely grated
  • 1/2 red chilli, seeded and finely chopped
  • a handful coriander, finely chopped
  • sesame oil
  • 1 tbsp cornflour
  • 1 egg white
  • white pepper
  • 50g ginger, sliced
  • 1.5 litres light chicken stock
  • 3 spring onions, greens and whites separated
  • 2 star anise
  • 2-3 tsp ground turmeric
  • 200g baby leaf greens, chopped
  • 300g cooked egg noodles
  • 1 red chilli, finely chopped

DUMPLINGS

  • 500g chicken or turkey breast mince
  • 1 tbsp ginger, finely grated
  • 1/2 red chilli, seeded and finely chopped
  • a handful coriander, finely chopped
  • sesame oil
  • 1 tbsp cornflour
  • 1 egg white
  • white pepper

Method

  • STEP 1

    Put the sliced ginger, chicken stock, spring onion greens, star anise and turmeric in a large pan. Bring to a simmer and cook with a lid on for 20 minutes.

  • STEP 2

    Meanwhile, finely chop the spring onion whites and put in a bowl with the chicken mince, grated ginger, chilli, coriander, 1 tsp of sesame oil, the cornflour and egg white. Season with salt and white pepper then mix well and roll into balls.

  • STEP 3

    Strain the broth and return it to the pan. Add the chicken dumplings and simmer for 8-10 minutes until cooked through (add the greens and the noodles for the last couple of minutes). Finish with the chilli and a drizzle of sesame oil, if you like.

  • STEP 4

    Put the sliced ginger, chicken stock, spring onion greens, star anise and turmeric in a large pan. Bring to a simmer and cook with a lid on for 20 minutes.

  • STEP 5

    Meanwhile, finely chop the spring onion whites and put in a bowl with the chicken mince, grated ginger, chilli, coriander, 1 tsp of sesame oil, the cornflour and egg white. Season with salt and white pepper then mix well and roll into balls.

  • STEP 6

    Strain the broth and return it to the pan. Add the chicken dumplings and simmer for 8-10 minutes until cooked through (add the greens and the noodles for the last couple of minutes). Finish with the chilli and a drizzle of sesame oil, if you like.

Check out our other noodle soup recipes here.

Red Thai Noodle Soup Recipe

Check out our other noodle soup recipes here.

Red Thai Noodle Soup Recipe
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