Brendan's Healing Ginger Chicken Soup

Author Bone Head Team 30 Mins Serves 6

This is the kind of soup I make when I'm feeling run down or craving something warm and nourishing. Best of the Bone's Organic Turmeric & Ginger Chicken Bone Broth Concentrate is my shortcut to a deeply savoury golden broth, while coconut milk, ginger and fresh herbs keep it light, comforting and soothing.

Soup:

1 tbsp sesame oil
3 spring onions, sliced
2 carrots, chopped into chunks
1 tbsp grated ginger
1 tbsp grated garlic
2 tbsp Organic Turmeric & Ginger Chicken Bone Broth Concentrate
2 litres hot water
270ml coconut milk
2 tbsp soy sauce
½ tbsp sriracha or hot sauce
500g chicken thighs, sliced
¾ cup cooked brown rice
1 tsp fish sauce
Juice of 1 lemon
2–3 cups spinach leaves

To Serve:

Chilli oil
Chives
Dil

Method:

Heat the sesame oil in a large pot over medium heat. Add the spring onion, carrots,
ginger and garlic and cook for 3–4 minutes until fragrant and softened slightly.
Dissolve the turmeric and ginger chicken bone broth concentrate in the hot water
and pour into the pot with the coconut milk, soy sauce and sriracha.
Add the chicken thighs and bring to a gentle simmer. Cook for 15–20 minutes until
the chicken is tender and cooked through. Stir through the cooked brown rice.
Add the fish sauce, lemon juice and spinach. Simmer for a further 2 minutes until the spinach has wilted. Taste and adjust seasoning if desired.
Ladle into bowls and finish with chilli oil, dill and chives, or any herbs of your choice.

Bone Appétit!

Recipe by

Brendan Pang

Brendan Pang is a chef and food creator who has built a community of over 1 million followers by proving that high-end flavour doesn't require a professional kitchen. Known as the king of easy, flavour-packed meals and fakeaways, Brendan transforms street food staples and one-pan dinners into accessible, nutrient-dense masterpieces. He’s here to show you what happens when real broth replaces stock.