Calories Per Serve: 193

Time To Prepare: 10 minutes

Serves: 4


  • 10 cloves garlic, smashed (approx 1 whole bulb)
  • 2 tablespoon finely grated ginger
  • 1 tablespoon fresh grated turmeric
  • 1 litre chicken or vegetable stock
  • 1 litre water
  • 500 g free range / organic chicken breast, cut into chunks (see notes on using whole chicken)
  • 2 bunches coriander, chopped
  • ¼ cup mirin or rice wine (optional but delicious)
  • 3 tablespoons tamari soy sauce


  • Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
  • Simmer for 5 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock.
  • Add mirin, tamari and coriander just before serving. Serve in large bowls and sip slowly. Enjoy.


  • Vegetarians can use vegetable stock in place of chicken stock and use organic silken tofu in place of the chicken to boost protein.
  • Fresh turmeric is available from your local grocer. If using dry then only use 1/4 teaspoon but fresh is best for it’s anti-viral properties.
  • Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.


Recipe adapted from Teresa Cutter The Healthy Chef


Nutritional Information Per Serve:

Protein: 27 g

Calories: 193

Kilojoules: 807