Name: Chicken broth with ginger, turmeric and lemongrass
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 chicken (about 1.4kg), legs removed; 60 gm ginger, cut into julienne; 15 gm fresh turmeric, finely chopped; 1 lemongrass stalk (white part only), very thinly sliced spring onion, coriander, leafy greens (we used chrysanthemum leaves; see note) and lime wedges, to serve

Chicken broth with ginger, turmeric and lemongrass

A simple, comforting bowl that does wonders for the soul.

Serves 4

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Making your own chicken broth using chicken bones is easy; cooking a whole chicken, though, gives you both a light broth and some chicken to go with it.

Ingredients

1 chicken (about 1.4kg), legs removed

60 gm ginger, cut into julienne

15 gm fresh turmeric, finely chopped

1 lemongrass stalk (white part only), very thinly sliced spring onion, coriander, leafy greens (we used chrysanthemum leaves; see note) and lime wedges, to serve

Method

Main

1.Bring 3 litres of water to the boil in a large saucepan. Add chicken and legs, season lightly with salt and bring back to the boil. Boil for 2 minutes, then turn off the heat and set aside to cool completely in stock (4 hours). Remove chicken and discard skin. Remove meat from bones and coarsely chop.

2.Return stock to the heat, add ginger, turmeric and lemongrass, bring to the boil and season to taste.

3.Divide chicken among bowls, top up with stock, scatter with spring onion, coriander and chrysanthemum leaves, and serve with lime wedges.