Soup
This shorba is made by simmering chicken breast with turmeric, ginger, and garlic, bringing the generous use of spices in Pakistani cuisine to a light soup. With no added grains, it is also a satisfying option for people following a ketogenic diet.
Sauté the chicken breast pieces in olive oil with the garlic and ginger for 5 minutes.
Add the turmeric, water, and salt. Once it comes to a boil, reduce the heat and cook for 25 minutes, until the chicken is tender.
Stir in the lemon juice, sprinkle with cilantro, and serve hot.
Make sure the soup is piping hot before filling the thermos; lukewarm liquid will cool more quickly in it. Turmeric can stain your hands and counter, so handle it carefully.
Şorbayı ilk kez piknik termosunda denedim, 25 dakikalık kaynatma tavuğu tam istediğim gibi yumuşattı. Zerdeçal ellerimi hafifçe boyadı ama tadı gerçekten sıcacık ve doyurucu oldu, herkes bir kâse daha istedi.
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