Calories Per Serve: 193

Time To Prepare: 10 minutes

Serves: 4

Ingredients:

• 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

Directions:

• 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.

Notes:

• 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