Recipe by Alice Laidlaw from Luxton Clinic

• 1 tablespoon of coconut oil/olive oil (15ml)
• 1 onion, diced
• 1 bulb of garlic- minced
• 1 thumb sized piece of fresh ginger grated
• 1 ½ cup of salted vegetable soup stock
• Head of one broccoli, sliced
• 2 cups fresh, sliced shitake mushrooms
• ¼ tsp Cayenne powder, or 1 fresh chilli
• 1 tsp turmeric powder or grated fresh turmeric
• 1 tsp coconut sugar
• 2-3 chicken breasts
• Bokchoy, chopped
• Coriander – to serve
• Lemon – to serve
• 5 cups water
• Brown rice noodles