Who likes hot , spicy food? If you do catch this one !
Grab quick tasty ingredients and make this soup in less than 15 minutes , if you have your broth ready before.
This nutritious soup will full fill your body with healthy fats, Oriental Spices and Fresh seasonal veggies vitamins and minerals.
Fennel Seeds I have used present valuable amount of Niacin, Pyridoxine, Riboflavin, Thiamin, Vitamin A and C, Sodium, Potassium , Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus and Zinc. A lot of studies shown Fennel Seeds help with digestive system problems like heartburn, intestinal gas or bloating. It works as an immune system booster fighting the harmful effects of free radicals. It has been used for regulating menstruation by balancing hormonal action in Woman and also was found as and active stimulant increasing milk in lactating mothers production and secretion, since this milk contains some properties of fennel, it is an anti-flatulent for the baby as well. I recommend to read more about that Super Plant and add daily to your dishes.
Get ready: ( 4-6 servings)
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1.5 L ready Stock ( vegan based )
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1 can Full fat coconut milk
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Tray of small mushrooms
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2 large red onion
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Tray baby corn
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3 limes (squeezed juice)
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hand full chopped fresh Coriander
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hand full chopped fresh chives or spring onion
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1 small fresh chili chopped
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2 tbs Coconut Oil
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1 inch chopped fresh ginger
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2 tbs Fennel Seeds
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2 tbs lime powder
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4 tbs coriander powder
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Himalayan Salt
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500 g chicken breast ( optional)
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2 tbs Turmeric Powder
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2 tbs Sweat Paprika Powder
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Rice Noodles or Rice
Soup is served with rice noodles or Jasmin rice ( hand full )
Preheat the Stock in a medium size bowl and leave on the side.
If you are using non vegetarian version with chicken breast prepare them cutting to small tiny slices and season well with salt, turmeric powder and sweet paprika powder. Preheat 1 tbs coconut oil and fry chicken until ready. Leave on the side and on the same pan process the next steps. ( if vegan skip that part)
In the medium size pan preheat the coconut oil, after 1-2 minutes add ginger and chili, stir and wait 1 minute. Add fennel seeds, lime powder and coriander powder and wait up to 30 seconds stirring all the time. Add sliced onion, fry for 2-4 minutes, add cut on square mushrooms and baby corn, stir and cook on high heat for another 2-4 minutes. Vegetables should be al dente. When ready season well with Salt. Pour Coconut Milk and lime juice on the top and cook for another 2-3 minutes on medium heat. Do not boil. Take the bowl and pour all ready mixture into ready preheated stock.
( If meat version, add chicken here and cook for another 2-3 minutes)
Serve with fresh Coriander Leaves and Chives.
Enjoy
