Recovery Broth
Picture the scene - Mr TMK comes back from a stag do and is feeling a little bit vulnerable. I ask what he wants for dinner and he says something tasty but also healthy and TMK’s version of a recovery chicken soup was born.
Ingredients (serves 2)
Prep time: 30 mins Cooking time: 15-20 mins
500g chicken thighs
250g orzo
Half a Savoy cabbage (about 4 big leaves) - cut out the vein in the middle of the leaves and then slice the sides into strips
1 chicken stock pot
3 cloves garlic, crushed
2 tsp ginger paste
2 tsp lemongrass paste
Juice from 3 limes
Chilli oil
Soy sauce
Fish sauce
Sesame oil
4 spring onions, finely chopped
Fresh mint, finely chopped
Fresh coriander, finely chopped
Equipment required
Frying pan
Large saucepan
Method
Chop the chicken into bite size chunks and season with salt & pepper. Set aside at room temperature for 30 mins before cooking to tenderise. Prep the vegetables & herbs as described.
Boil a full kettle. Set up a large sauce pan/casserole dish over medium high heat with a drizzle of oil. Add the chicken to the oil and brown for a few minutes on each side. Remove from the pan and set aside.
Add the garlic, ginger, lemongrass & chilli oil to the sauce pan and fry for a minute or so. Add the stockpot and mix until melted and formed a paste. Add 1.5 litres of water, the lime juice, soy sauce & fish sauce to taste, then add the orzo & the chicken back into the broth. Bubble for 12-15 minutes, until the orzo has cooked through
When the orzo is nearly done, fry the cabbage in a separate pan with a drizzle of sesame oil and stir fry for a couple of minutes, until nice and green.
Add the spring onions & fresh herbs to the broth, as well as more fish sauce/soy sauce if required. Add the cabbage and stir well. Serve in bowls, garnished with a drizzle of chilli oil. Slurp!
