Lemon Coriander Chicken Soup

Instructions

1. 1

   Sauté Aromatics and Vegetables

   • Heat oil in a large pot or Dutch oven over medium heat.
   • Add the finely chopped ginger, garlic, green chilies, and spring onion whites. Sauté for 1 minute until fragrant.
   • Add the finely chopped carrot and shredded cabbage. Stir-fry for 2-3 minutes until they soften slightly but remain crisp.
2. 2

   Simmer the Soup Base

   • Pour in the chicken stock and bring it to a rolling boil.
   • Add the shredded chicken, salt, white pepper powder, and sugar. Stir to combine.
   • Reduce the heat to low and let the soup simmer gently for 5-7 minutes, allowing the flavors to meld.
3. 3

   Thicken the Soup

   • In a small bowl, whisk the cornflour with 1/4 cup of cold water until you have a smooth, lump-free slurry.
   • While stirring the simmering soup continuously with one hand, slowly pour in the cornflour slurry with the other. This prevents lumps from forming.
   • Continue to stir and cook for 2-3 minutes until the soup thickens to your desired consistency.
4. 4

   Add Final Flavors and Serve

   • Turn off the heat completely. This is crucial to preserve the fresh taste of the lemon and coriander.
   • Stir in the fresh lemon juice and chopped coriander leaves.
   • Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice as needed.
   • Ladle the hot soup into bowls, garnish with fresh spring onion greens, and serve immediately.