Green chilli and coriander chicken soup
serves
6
Green chilli and coriander chicken soup
This chicken soup packs a punch, and certainly covers your daily greens. You'll need to start this recipe 3 hours ahead.
Ingredients (13)
- 2 bunches coriander, well washed
- 4 garlic cloves, bruised, plus 2 extra cloves, crushed
- 2 tbs ginger, chopped
- 1 leek, well washed, finely sliced
- 1 lemongrass stalk, white part finely grated, stem reserved
- 1 tbs sesame oil, plus 1 tsp extra
- 100ml mirin
- 1/4 cup (60ml) soy sauce
- 1.6kg organic chicken
- 500g mixed greens (we used broccoli, baby spinach and cavolo nero), chopped
- Juice of 3 limes
- 100ml fish sauce
- 2 long green chillies, chopped (add more if desired, or extra, to serve)
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Finely chop coriander roots, reserving leaves and stems. Place roots in a large stock pot with bruised garlic, ginger, leek, lemongrass, sesame oil, mirin, soy and chicken. Add 10 cups (2.5L) cold water until chicken is covered. Place over medium heat and bring to a simmer. Reduce heat to medium-low and simmer for 3 hours, or until stock is deeply flavoured.
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2.Remove chicken and cool slightly, then shred meat, discarding skin and bones. Return chicken to the pot, add greens and cook for 2-3 minutes until greens are cooked. Chop coriander leaves and stems and place in a food processor with extra crushed garlic cloves, extra 1 tsp sesame, lime juice, fish sauce and chilli. Whiz to finely chop, then stir through soup just before serving.
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