Ingredients
- 1 bunch coriander (cilantro), washed, leaves and roots separated
- 2 tbsp ginger, fresh, grated
- 1 tbsp turmeric, fresh, finely grated
- 8 cups (2L) water
- 800g chicken thighs, organic, cut into chunks
- 1/4 cup (60ml) mirin, or rice wine
- 3 tbsp tamari soy sauce
Serves/Makes: 4
Method
Chop the coriander root and leaves separately. Place the ginger, turmeric, water, chicken and coriander root into a large pot. Simmer the soup over a low heat for 1 hour with the lid half on — the chicken should be tender, and the flavours should have infused into the stock. Add the mirin, tamari and chopped coriander leaf just before serving.
Recipe Notes
Add extra vegetables to the soup, such as carrot or parsnip. Serve with steamed brown rice.
