Turmeric Chicken Soup

May 29, 2016 • Posted in: Soup, broth, Winter, Easy Dinners

A good spicy-sour broth, served with plenty of vegetables.


  • 2 x 180g chicken breasts
  • 1 tbs sunflower oil, plus extra to brush
  • 200g vermicelli noodles, cooked according to packet instructions
  • 1 bunch of broccolini
  • 3 bunches of baby bok-choy
  • Thinly sliced long red chilli, sliced spring onions, sliced chives and mint leaves, to serve

Turmeric spice paste

  • 1 tbs finely grated galangal
  • 1½ tbs finely grated turmeric
  • 2 small red chillies, chopped
  • 6 candlenuts (hard, oily tropical nut – from Herbie’s Spices) or 12 macadamias
  • 3 lemongrass stalks (inner core only), finely grated
  • 6 red (Asian) eschalots, chopped
  • 5 kaffir lime leaves, shredded
  • 4 garlic cloves, chopped
  • 2 tbs each sunflower and sesame oil

Turmeric lemongrass broth

  • 1.5L (6 cups) chicken stock
  • 1L (4 cups) hot water
  • 1½ tbs tamarind puree
  • ¼ cup (60ml) fish sauce
  • Juice of 1 lime
  • 1 tbs palm sugar, grated
  • 2 kaffir lime leaves
  • ½ tsp freshly ground white pepper


  1. For the spice paste, whiz all ingredients in a food processor until a paste.
  2. Slice chicken breasts into thin fillets. Rub 2 tbs spice paste into chicken. Chill for 1 hour.
  3. Heat oil in a pan over medium heat. Add remaining spice paste and cook, stirring occasionally, for 4-5 minutes until fragrant.
  4. Add all the broth ingredients, except the pepper, and bring to the boil. Reduce heat to low and simmer for 10 minutes or until slightly reduced.
  5. Strain, discarding solids. When ready to serve, add 1L of water to broth, and reheat in a clean saucepan and stir through pepper.
  6. Steam or blanch green vegetables, and add to broth.
  7. Preheat oven to 180°C, and prepare a foiled oven tray.
  8. Brush a chargrill pan with oil and place over high heat. Grill chicken for 2 minutes each side or until cooked through. Place grilled chicken in oven to cook through.
  9. Cut chicken into thin strips. Divide noodles and broth among bowls. Top with chicken, chilli, spring onion, chives and mint to serve.
Preparation time: 1 hour 30 mins
Cooking time: 25 mins
Serves: 4

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