This is one of my go to staples from my fridge, a super little mug full of sunshine, ready in under three minutes which helps in keeping me from eating extra unwanted calories. I always feel wonderfully invigorated after a mug or bowl of this style of honest Jewish penicillin soup, so called because scientist have proven that it is 25% as effective as taking penicillin, I love that there is now scientific proof in some of these old wives tales of why certain foods were, are good for you!
This mug is loaded with gorgeous tom yum fragrant lemongrass, ginger, chilli, harissa, lime and coconut flavours and a little broccoli, asparagus, watercress, spinach, garlic and turmeric for a super health boost.
Prep time 5 minutes/Cook time 3 minutes/chicken stock un-attended cooking 2hrs
Ingredients
(makes 1 1/2 pints)
Chicken stock
1 free range chicken
1 carrot rough chopped
1 onion halved
1 leek rough chopped
2 sticks celery rough chopped
Sea salt
Fresh ground black pepper
2 pints of water
Tom yum
250ml chicken stock
1 tsp Tom yum paste
1/2 tsp tamarind pulp
1/2 tsp harissa
1 dash fish sauce
1/4 squeeze lime juice
1/4 lemongrass bashed
1/2" ginger grated
1/2" turmeric grated
1 clove garlice grated
1 tbsp broccoli
1 small handful torn spinach and watercress
50ml coconut milk
Place all the ingredients for the stock in a large pan and bring to a gentle just simmer, leave to gently bubble away for a couple of hours. Strain and reserve the chicken stock, taste for seasoning and adjust, place in the fridge to set. Once cold you will be easily able to scoop of the chicken fat that has solidified, if you want.
Take the poached chicken and remove all the meat, this is great for using up in lots of other meals, like chicken pie, coronation chicken, salads, wraps, sandwiches and stir fry.
Bring 250ml, a mug full of chicken stock to a simmer, add all the tom yum ingredients, simmer for two minutes and serve in your mug, fabulous nutritious food on the go.
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