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Turmeric broth with chicken and ginger dumplings

Bowl of turmeric broth with chicken and ginger dumplings

Turmeric broth with chicken and ginger dumplings

Name: Turmeric broth with chicken and ginger dumplings
Total time: 30 min
Yield: Serves 4
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; 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

Charlotte Morgan

Published: January 16, 2017 at 1:45 PM

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Serves 4

Easy

Total time: 30 mins

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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

Skip to ingredients

Alternatives

Complete the dish

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

Nutrition

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

Nutrition: per serving

kcal377

low
fat4.2g

low
saturates1.1g
carbs33.2g
sugars3g
fibre5.9g
protein48.8g
salt1.7g

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.

Check out our other noodle soup recipes here.

Red Thai Noodle Soup Recipe

Authors

Charlotte MorganSub-editor and travel writer

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