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3/4 lb Chicken Thighs, bone-in and skinless
1 lb Chicken Breasts, boneless and skinless
3 Lemongrass Stalks, smashed
6 Kaffir Lime Leaves
1/2 Teaspoon Salt
1/2 Teaspoon Black Peppercorns
1/2 Teaspoon Cumin Seeds
1 Teaspoon Turmeric
3 Scallions, white part only, trimmed and chopped
2 Cloves Garlic
2 Teaspoon Fresh Ginger Root, peeled
1 Tablespoon Oil
5 Cups Zucchini Noodles
1 Cup Celery Leaves
½ Lime, sliced into quarters
2 Teaspoon Sambal
Combine chicken thighs, chicken breasts, lemongrass, kaffir lime leaves, and salt in a pot. Cover with water by 1-inch. Bring to a gentle simmer and cook for 45 minutes. Remove chicken and set aside until cool enough to shred. Strain broth and discard lemongrass and kaffir lime leaves. Add the black peppercorns, cumin seeds, turmeric, scallions, garlic, and ginger to a blender and puree to a paste. Add a small amount of water if needed. Heat oil in a small skillet and add the paste. Cook until aromatic and pour paste into the broth. Simmer for 10 to 15 minutes. Portion noodles, celery leaves, and shredded chicken into 4 bowls. Ladle hot chicken broth over the ingredients. Squeeze lime wedge and serve with a 1/2 teaspoon sambal per serving.
Ginger root has a variety of health benefits. Ginger can even treat many forms of nausea, including morning sickness.