1 litre of hot water
4 cups of Happy Gut broth
1 Organic/Free range chicken
3 cups Baby Spinach
1/2 cup fresh coriander, roughly chopped
2 tablespoon grated fresh ginger
1/4 tsp Cayenne Pepper
1/4 tsp Ground Turmeric
1 lime juiced
1/2 cup coconut milk
1 Bok choy, leaves separated
1 cup green beans, chopped into sticks
3 spring onion tops (green part only), finely sliced
Place Happy gut broth, water and chicken in a large pot and bring to boil, cook for 2 hours or until chicken is soft and easy to break apart. Drain and store liquid, place chicken on a plate and shred whole chicken. Discard bones and skin.
In a blender place baby spinach, coriander, ginger, cayenne pepper, turmeric, lime juice and coconut milk and blend until smooth and bright green.
Add chicken to stored liquid in a saucepan with blended greens, bock choy and green beans and cook until warmed through. Serve with spring onion greens scattered over soup and a dollop of coconut cream or yoghurt.