Flu Fighter Chicken & Turmeric Soup

One of our founders favourite recipes for Winter. If you're a turmeric fan and have a jar of A.M. Cleanse at home, you're going to love this recipe.

Recipe by Atlanta Fowler

INGREDIENTS

• 1-1.5kg whole free-range chicken
• 1 small garlic bulb, sliced horizontally, plus 4 extra cloves, finely chopped.
• 5cm piece fresh ginger, peeled and chopped, plus an extra tbsp, finely chopped
• 1 tsp whole black peppercorns
• 1 tbsp olive oil
• 1 red chilli
• 4 tbsp A.M Cleanse Body Glue
• 1 tsp ground turmeric
• 1 can coconut milk
• Juice of 1 lime
• Fresh coriander to serve

WHAT TO DO:

1. Place chicken in a stockpot with 3L of water to cover, and bring to a boil, skimming any excess fat of the surface. Reduce heat to low.
2. Add garlic, ginger, peppercorns, and Body Glue. Simmer, skimming occasionally, for 1 ½ hours or until the chicken is tender. Transfer the chicken to a plate, reserving the liquid in the pot. Once the chicken has cooled, shred the meat, discarding the skin and bones. Strain the reserved stock, discarding anything solid.
3. Heat the oil in a large saucepan. Add the chilli, extra garlic and extra ginger. Cook and stir until aromatic. Stir in the turmeric, Cook for 1 minute more,
4. Slowly pour in the reserved stock. Add coconut milk and simmer until liquid has reduced slightly, Add the shredded chicken and lime juice.
5. Serve with lime wedges and coriander leaves.