Turmeric Chicken Soup with Baby Spinach

Enjoy two new dishes presented by SHATEC power-packed with nutritious ingredients that have anti-oxidants, vitamin-C, or anti-inflammatory properties. Check out the full recipes below, including one bonus recipe for homemade chicken stock!

(Both dishes were shared in the Learning Neighbourhood virtual series for Geylang Serai CC, in conjunction with People’s Association and SkillsFuture Singapore.)

Homemade Chicken Stock

Homemade chicken stock has benefits over store-bought ones in that, firstly you can gauge the level of sodium added into the recipe. Secondly, the good-for-the-soul nature of homemade stock is well worth the extra steps of preparation.

This is a basic clear chicken stock recipe, as opposed to a brown stock where the bones are roasted.

Yield: 1 litre

Chicken carcass 1 no.
Olive oil 2 tbsp
Onion, large dice 100 gm
Garlic, peeled whole 2 cloves
Carrot, large dice 30 gm
Celery, large dice 30 gm
Cloves 2 pcs
Bouquet Garni
(or use 1-2 sprigs of thyme, parsley stems, bay leaf)
1 no.
Whole peppercorn 1 tsp
Water (cold) 2 litre


  1. Wash chicken carcass thoroughly, removing visible fat.
  2. In a big pot (capacity at least 2 litres), heat olive oil, sweat diced onion, carrot and celery, and whole garlic on medium-low heat, without colouring the ingredients, for about 8 mins.
  3. Add 1.5 litre of water, followed by the chicken carcass, bouquet garni, whole peppercorns and cloves.
  4. Bring to a boil, and reduce to a simmer.
  5. Let simmer gently for about 1 hour, while skimming the surface of scum.
  6. Drain stock and cool down rapidly, reserve for use.

Turmeric Chicken Soup with Baby Spinach

Homemade chicken soup is a nutritious way to boost recovery from the common cold.  This classic soup is given a twist with the addition of some immunity-boosting spices.

Turmeric contains curcumin–a bioactive compound with powerful anti-inflammatory properties.

Spinach is rich in vitamin C — it’s also packed with numerous antioxidants and beta carotene.

Yield: 4 portions

Chicken stock 1000ml
Olive oil 2 tbsp
Onion sliced 1 no.
Garlic, minced 4 cloves
Ground turmeric 3 tsp
Ground ginger 3 tsp
Zucchini, diced 200gm
Red pepper, diced 160gm
Lean chicken meat 300gm
Baby spinach 100gm
Lemon As desired
Salt/pepper As desired
Toasted almond flakes As desired


  1. Prepare homemade chicken stock, or use store-bought.
  2. In a pot on medium heat, sweat onion and garlic until translucent, about 10 mins.
  3. Add ground turmeric and ginger, fry quickly for 10 secs to avoid burning.
  4. Add diced zucchini and red pepper to sauté briefly.
  5. Add chicken stock and bring to a boil.
  6. Season chicken meat, add into soup and bring to a simmer. Season to taste.
  7. Place some baby spinach in soup bowls, pour hot soup over to wilt them, before topping soup with toasted almond flakes.

Matcha Curd with Citrus Fruits

Matcha is high in catechins – a powerful anti-oxidant and helps in healthy metabolism.  Since the entire leaf is consumed, you get the full power of key vitamins, minerals, amino-acids.

Citrus fruits contain high-levels of Vitamin C, which is key to fighting infections.

Yield: 6 portions

Whole milk 150ml
Condensed milk 50gm
Matcha 3 tbsp
Yolks 4 no.
Eggs   2 no.
Sugar 50gm
Diced butter 100gm
Citrus fruits (oranges, grapefruits) segments 2 cups
Strawberries, blueberries optional


  1. In a medium bowl, whisk yolk, eggs, and sugar together, until light and frothy.
  2. In a saucepot, add whole milk, condensed milk, matcha. Whisk gently and bring to a simmer. Pour this over the whisked eggs and sugar.
  3. Transfer mixture back to saucepot, cooking gently till a sauce forms.
  4. Set aside in a medium bowl.
  5. Gently whisk in softened butter, little by little.
  6. Refridgerate curd until ready to serve.
  7. Cut segments of grapefruit and oranges to top off the matcha curd in dessert cups. Feel free to add strawberries or blueberries for a pop of colour.