Golden Immunity Soup

Ingredients:

• 2 x 180g free-range or organic chicken breasts
• 1 tbsp EVOO, 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 SPICE PASTE

• 1 tbsp finely grated galangal
• 1 1/2 tbsp finely grated turmeric
• 2 small red chillies, chopped
• 12 macadamias
• 3 lemongrass stalks (inner core only), finely grated
• 6 eschalots, chopped
• 5 kaffir lime leaves, shredded
• 4 garlic cloves, chopped
• 2 tbsp EVOO
• 2 tbsp sesame oil

TURMERIC LEMONGRASS BROTH

• 1.5L (6 cups) filtered water
• 2 heaped tbsps A.M. Cleanse Body Glue™
• 11/2 tbsp tamarind puree
• 1/4 cup (60ml) fish sauce
• Juice of 1 lime
• 1 tbsp coconut sugar
• 2 kaffir lime leaves
• 1/2 tsp freshly ground white pepper

Method:

1. To make the spice paste, simply blitz all ingredients in a food processor till smooth.
2. Cut the chicken breasts in half lengthways, then rub 2 tbs of spice paste into each piece. Pop in fridge to chill for 1 hour.
3. Heat oil in a pan over medium heat. Add remaining spice paste and heat, stirring occasionally, for 4-5 minutes until fragrant.
4. Add all the broth ingredients to the pan, minus the pepper, and bring to the 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.
5. 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 each side or until cooked through. Once cooked, cut chicken into thin strips.
6. Divide noodles and broth into 2 bowl then add chicken. Top with chilli, spring onion, chives and mint to serve.