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.


  • 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


  • 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


  • 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.


Charlotte MorganSub-editor and travel writer

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