Chicken Soup

Serves 4-6

1 x onion chopped 

1 x thumb of grated ginger 

1 x clove of crushed garlic 

1/2 t Turmeric powder

Sprig of Coriander stems and leaves finely chopped (save some leaves for granish)

1 chilli finely chopped

1 small can of corn kernels (can use fresh or frozen)

1 small orange kumara finely diced

1 carrot finely diced

1/4 t cumin powder

1/4 t coriander powder

1-2 Whole Star Anise 

1 x Whole Cinnamon Stick

1/2 -1 c dried shitake (soak for 30mins in warm water before adding. Chop up any bigger pieces to bite size)

1 Chicken breast (2 halves)

750mls Chicken Stock (Adjust more or less to how thick you want your soup)

2T Kikkoman soy sauce

1t Mirin 

Salt and Pepper to taste

Black Sesame Seeds and coriander for garnish

*Please note:

T = Tablespoon / t = teaspoon / c = cup

Fry onions till soft over a medium heat with some olive oil

Add garlic, ginger, turmeric, coriander stems and powder and fry for an extra 2 mins

Add vegetables and spices to combine

Add stock, Kikkoman, mirin and simmer for 10mins

Add in chicken breasts and shitake mushrooms. Poach the chicken till it is cooked approx. 10-15mins depending on size of chicken breasts

Remove chicken and shred with 2 forks and return to the pot

Serve in bowls and garnish with coriander leaves and black sesame seeds