The turmeric broth in this dish is deliciously comforting. It’s like you can feel it going to work immediately, aiding digestion and giving your immune system a little boost. During Winter and flu season, who doesn’t need a little extra immunity in their life - especially when it tastes (and looks!) this good?
2 x 180g free-range or organic chicken breasts 1 tbsp Organic Extra Virgin Olive Oil, plus extra to brush 200g GF vermicelli noodles, cooked according to packet instructions Thinly sliced long red chilli, to serve Spring onions, sliced, to serve Chives, sliced, to serve Mint leaves, to serve
Turmeric Lemongrass Broth: 1.5L (6 cups) filtered water 2 heaped tbsp A.M. Cleanse Body Glue™ 1 1⁄2 tbsp tamarind puree 1⁄4 cup (60ml) fish sauce 1⁄2 tsp freshly ground white pepper Juice of 1 lime 1 tbsp Coconut Sugar 2 kaffir lime leaves
To make the spice paste, simply blitz all ingredients in a food processor till smooth.
Cut the chicken breasts in half lengthways, then rub 2 tbs of spice paste into each piece. Pop in the fridge to chill for 1 hour.
Heat oil in a pan over medium heat. Add remaining spice paste and heat, stirring occasionally, for 4-5 minutes until fragrant.
Add all the broth ingredients to the pan, minus the pepper, and bring to a boil. Reduce heat to low and simmer for 10 minutes or until slightly reduced. Strain, discarding any solids/pieces. When ready to serve, reheat the broth in a clean saucepan and stir through pepper.
Next let’s cook the chicken. Add a little olive oil to a grill pan and place over high heat. Grill chicken for 3 minutes on each side or until cooked through. Once cooked, cut the chicken into thin strips.
Divide noodles and broth into 2 bowls then add chicken. Top with chilli, spring onion, chives and mint to serve.
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