Chicken breast simmers for a long time with turmeric, ginger and garlic to make this broth, bringing Pakistani cuisine's generous use of spice into a light soup. Free of any added grain, it is also a filling choice for anyone eating keto.
Sauté the chicken breast pieces in olive oil with the garlic and ginger for 5 minutes.
Add the turmeric, water and salt, and once boiling, lower the heat and simmer for 25 minutes, until the chicken is tender.
Stir in the lemon juice, scatter coriander on top and serve hot.
Make sure the broth is piping hot before pouring it into a thermos, since lukewarm liquid cools the flask faster. Turmeric can stain hands and counters, so handle it carefully.
Şorbayı ilk kez piknik termosunda denedim, 25 dakikalık kaynatma tavuğu tam istediğim gibi yumuşattı. Zerdeçal ellerimi hafifçe boyadı ama tadı gerçekten sıcacık ve doyurucu oldu, herkes bir kâse daha istedi.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.