Chicken broth with ginger, turmeric and lemongrass

Making your own chicken broth using chicken bones is easy; cooking a whole chicken, though, gives you both a light broth and some chicken to go with it.

You'll need

1 chicken (about 1.4kg), legs removed 60 gm ginger, cut into julienne 15 gm fresh turmeric, finely chopped 1 lemongrass stalk (white part only), very thinly sliced spring onion, coriander, leafy greens (we used chrysanthemum leaves; see note) and lime wedges, to serve


  • 01
  • Bring 3 litres of water to the boil in a large saucepan. Add chicken and legs, season lightly with salt and bring back to the boil. Boil for 2 minutes, then turn off the heat and set aside to cool completely in stock (4 hours). Remove chicken and discard skin. Remove meat from bones and coarsely chop.
  • 02
  • Return stock to the heat, add ginger, turmeric and lemongrass, bring to the boil and season to taste.
  • 03
  • Divide chicken among bowls, top up with stock, scatter with spring onion, coriander and chrysanthemum leaves, and serve with lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Chrysanthemum leaves, also known as tong ho, are available from Asian grocers. Baby spinach works nicely instead.

Featured in

Sep 2017

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