Make this turmeric broth, then also check out our ginger chicken dumpling soup, pulled 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
- ginger 50g, sliced
- light chicken stock 1.5 litres
- spring onions 3, greens and whites separated
- star anise 2
- ground turmeric 2-3 tsp
- baby leaf greens 200g, chopped
- cooked egg noodles 300g
- red chilli 1, finely chopped
DUMPLINGS
- chicken or turkey breast mince 500g
- ginger 1 tbsp, finely grated
- red chilli 1/2, seeded and finely chopped
- coriander a handful, finely chopped
- sesame oil
- cornflour 1 tbsp
- egg white 1
- white pepper
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 377
- Fat 4.2g
- Saturates 1.1g
- Carbs 33.2g
- Sugars 3g
- Fibre 5.9g
- Protein 48.8g
- Salt 1.7g
