This is an adaptation to Quirky Jo’s soup, but I’ve made it FODMAPS friendly and added in the brown rice/almond meal blend that is an awesome, nutritious way to thicken soups, increase their protein and make them more manly!

Coconut milk, especially the organic brands, have anti – viral properties, so are a good food to use if you’re fighting something off or if your immune system is low. Ginger and turmeric are anti-inflammatory, which are good for the lymphatic system and my stock paste is good for the gut and the immune system also.  If you don’t have my stock paste, you can use any chicken stock in the same quantity as a replacement.

This is one tasty bowl of health, which is both high in protein with the chicken and almonds, and low in fat. The brown rice and almond blend make it super filling too, so no need for bread or extra carbs with it.  Or if you feel you need something a little bit extra, try adding it to some Konjac noodles, which are super low in carbs or over some tinned lentils for extra fibre and protein.

Ingredients:

-1 tbsp olive oil

-2 tbsp fresh ginger, grated, or ginger powder

-1 tbsp grated fresh turmeric or turmeric powder

-3 spring onions, (green part only if following FODMAPS diet)

-a handful of fresh coriander

-1 x red chilli (optional)

-3 x chicken breasts/thighs, chopped – approx. 500 grams

-1 litre chicken stock (or 1 tbsp Mama Megs chicken stock paste mixed with 1 x litre boiling water)  

-1 x cup light coconut milk or almond milk

-30g fresh lemon juice (approx 1.5 lemons)

-1 tsp coconut sugar or brown sugar

-2 Tbsp soy sauce/tamari

-½ cup almond meal

-60 grams cooked brown rice (1/2 cup) You don’t need to cook the rice if using a thermomix

-2 x cups broccoli

-1 x cup baby spinach

-sea salt to taste

-coriander to serve

*Serve with Konjac noodles, extra sliced spring onions and chilli if preferred.

 

Stovetop Method

1. Finely grate ginger and turmeric; slice chilli and spring onions. 
2. Chop chicken into cubes.
3. Heat a stock pot/large pan with 1 tbsp oil. Add chicken, spring onions, chilli, ginger and turmeric and cook for a few minutes. Then add stock/broth and simmer for 15 minutes. 
4. Chop broccoli florets. Add almond meal, brown rice, lemon juice, soy sauce, sugar and broccoli and simmer for another 5 mins. Add coconut milk and spinach and continue on a low heat for 3 minutes, until coconut milk is heated through.
5. Pour into bowls, and garnish with coriander and extra spring onions and chilli if preferred.

 

1. * Serve with Konjac noodles as a low carb alternative.

 

Thermomix Adapatation

Blend brown rice and almond meal for 10 seconds on Speed 7. (If you want to use whole almonds here to make almond meal you obviously can)

Scrape out and set aside in a small bowl. Add ginger, turmeric, chilli and spring onions to mixing bowl and chop for 5 seconds, Speed 6.

Slice chicken into pieces and place into mixing bowl along with ginger, turmeric, chilli  and spring onions. Add olive oil and and cook for 3 minutes on Speed 1, Varoma temperature. Add in chicken stock, ground up brown rice and almond meal and cook for 15 minutes, 100 degrees, Speed 1.

Then add soy sauce, sugar, lemon juice and broccoli florets and cook for a further 5 minutes, 100 degrees, Speed 1.

Finally add coconut milk and and cook for a further 2 minutes, 100 degrees,  Speed 1.  Test to see if coconut milk is heated through, and if not, repeat.

Garnish with coriander, extra chilli and spring onions if preferred.