October 23, 2019
This kind of food makes me happy and always seems to lift me up, both physically and emotionally. It might seem odd to some that my ‘comfort food’ is actually a healthy dish, but to me, this recipe is a win-win situation and in the end, I feel no guilt, only pure nourishment.
Asian-style Chicken Broth
- 500ml bone broth
- 1 piece of thumb-sized ginger
- 1 piece of thumb-sized Tumeric
- 4 lime leaves
- 1 lemongrass stick
- 50g or so of noodles
- A handful of edamame beans
- 2-3 leaves of kale, chopped
- A handful of mushrooms
- Palm-sized piece of chicken breast, chopped (either grilled before and added to the dish or cooked in the broth)
- 1/2 lime
- A handful of coriander
- 1/4 tsp crushed chilli (if desired)
- 1 tsp tamari
The base of this dish is a chicken bone broth, which I make myself from scratch and freeze so it is ready to be used when needed. I normally soak the chicken bones and other bits in water with some apple cider vinegar, then I rinse it and put everything into the slow cooker with fresh water and slow cook the bones for 24 hours on low heat. Bone broth is known to have many health benefits, including being a powerful immune booster especially when the broth is made with vegetables too.
- In this particular recipe, I placed chopped ginger, freshly chopped turmeric, dried lime leaves and lemongrass in a small sealable colander and placed it in the broth and let them simmer gently for a while so as to infuse the broth with these Asian flavours.
- Once done, I added the broth to cooked rice noodles and then added all the other trimmings including, grilled chicken, cooked mushrooms, stir-fried aubergine, edamame and kale.
- In the end, I garnished the dish with tamari, coriander and lime. The trimmings can either be cooked separately before or added to the broth raw and cooked gently.
This is a very versatile dish, which is one of the reasons I love it so much.
