Image: Brittany via Eating Bird Food

Ingredients:


STOCK

  • 4 cups water
  • 5 cm (2 in) piece of fresh ginger, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 1 large handful of coriander (cilantro), roots trimmed and roughly chopped (keep some leaves aside to garnish)
  • 1 large carrot, roughly chopped
  • 1 long red chilli, seeded and finely chopped
  • 1 cinnamon stick
  • 4 star anise
  • 6 spring onions (scallions), roughly chopped juice of 1 lime
  • 1 cup coconut aminos or tamari sauce
  • 1 medium whole chicken, washed

VEGETABLES

  • 1 large carrot, roughly chopped
  • 1 bunch of choy sum, roughly chopped
  • 1 x 340 g (11 ¾ oz) packet of kelp noodles
  • 1 spring onion (scallion), finely chopped, to garnish
  • 1 long red chilli, seeded and finely sliced, to garnish
  • 1 lime, cut into wedges, to serve

Directions

  1. First make the stock. In a very large pot, add the water, ginger, garlic, coriander, carrot, chilli, cinnamon, star anise, spring onion, lime juice and coconut aminos and bring to the boil.
  2. Add the chicken and top up with water until the chicken is covered.
  3. Bring to the boil, reduce to a simmer and cook, covered, for 2 hours.
  4. Take the chicken out using tongs and set aside to cool.
  5. Once cooled, shred the chicken meat and discard the carcass.
  6. Strain the stock and place it back on the stove.
  7. Add additional water so that the stock is not too salty to taste and skim off any impurities that rise to the surface.
  8. Add the carrot and  bring to the boil.
  9. Once the carrot has softened add the choy sum and kelp noodles.
  10. Ladle the stock into serving bowls, top with some shredded chicken, spring onion, coriander leaves and chilli, and serve with a wedge of lime.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.