Turmeric and Coconut Chicken Soup

Name: Thermomix recipe: Turmeric and Coconut Chicken Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 Batch Crunchy Roasted Chickpeas; 1 brown onion peeled and halved; 2 cloves garlic; 20 Grams fresh ginger; 20 Grams Extra Virgin Olive Oil (EVOO); 2 Tablespoons ground turmeric; 1/2 Teaspoon dried red chilli flakes; 1/4 Teaspoon ground cardamon; 1 Tin coconut milk; 50 Grams Chicken Stock Powder; 950 Grams water; 2 Pinches pink salt flakes; 1 Pinch black pepper; 2 chicken breasts, whole; 40 Grams fresh lemon juice; 120 Grams pot set yoghurt or Greek yoghurt; 1 spring onion, thinly sliced; 1 Handful each fresh herbs of your choosing. We used Vietnamese mint, coriander and regular mint

Serves 4 Prep Time 10 minutes Cook Time 30 minutes Rated: Print

When you are looking to combat the winter blues, flus and head colds, turmeric should be on your shopping list regularly. Eat this and be comforted!

This brilliantly coloured vibrant soup is so delicious you will seriously feel as though you have swallowed sunshine! I LOVE the Vietnamese mint, you should try and get some if you can. I grow it, so it is showing up in lots of my recipes as a result. I love it that much.

When you are looking to combat the winter blues, flus and head colds, turmeric curcumin should be on your shopping list regularly. Eat this and be comforted (and start feeling better immediately)!

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Need

1 Batch Crunchy Roasted Chickpeas Recipe
1 brown onion peeled and halved
2 cloves garlic
20 Grams fresh ginger
20 Grams Extra Virgin Olive Oil (EVOO) BUY
2 Tablespoons ground turmeric
1/2 Teaspoon dried red chilli flakes
1/4 Teaspoon ground cardamon
1 Tin coconut milk Recipe
50 Grams Chicken Stock Powder Recipe
950 Grams water
2 Pinches pink salt flakes BUY
1 Pinch black pepper
2 chicken breasts, whole
40 Grams fresh lemon juice
120 Grams pot set yoghurt or Greek yoghurt Recipe
1 spring onion, thinly sliced
1 Handful each fresh herbs of your choosing. We used Vietnamese mint, coriander and regular mint

Do

1: Make Crunchy Roasted Chickpeas and set aside.
2: Place onion, garlic, ginger and EVOO into the Thermomix bowl and chop 5 sec/speed 7. Cook 5 min/Varoma/speed 1.
3: Add turmeric, chilli flakes and cardamon and cook 1 min/Varoma/speed 1.
4: Add coconut milk, chicken stock powder, water, salt and pepper. Place Varoma dish on top, lined with wet baking paper and place whole chicken breast inside. Steam 30 min/Varoma/speed 2. Or until chicken is cooked through.
5: Add the lemon juice to the Thermomix bowl and stir to combine. Set aside.
6: Roughly chop the cooked chicken then place in an empty Thermomix bowl. Shred 4 sec/Reverse/speed 4.
7: To assemble, pour soup into bowls, top with shredded chicken, a dollop of yoghurt, spring onions, fresh herbs and crunchy chickpeas.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!