Lemon Coriander Chicken Soup
A refreshing and light soup bursting with the zesty flavor of lemon and fresh coriander. This Indo-Chinese classic with tender chicken and crisp veggies is perfect for a cozy evening or when you're feeling under the weather.
For 4 servings
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, homemade chicken stock. If using store-bought, opt for a low-sodium version to control the saltiness.
- 2Do not add lemon juice or coriander while the soup is on the heat, as high temperatures can diminish their flavor and aroma, and make the lemon taste bitter.
- 3To get perfectly shredded chicken, boil the breast until cooked through, then use two forks to pull the meat apart while it's still warm.
- 4For a clearer, broth-style soup, you can omit the cornflour slurry entirely.
- 5Finely chopping all the vegetables ensures they cook quickly and evenly, providing a pleasant texture in every spoonful.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with 200g of crumbled paneer, firm tofu, or a mix of mushrooms and sweet corn. Use vegetable stock instead of chicken stock.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chili flakes or a dash of chili garlic sauce along with the ginger and garlic for an extra kick.
With NoodlesWith Noodles
Add a portion of pre-boiled egg noodles or rice vermicelli to each bowl before ladling the hot soup over them for a more filling meal.
Creamy VersionCreamy Version
For a richer soup, stir in 2-3 tablespoons of fresh cream or coconut milk at the very end, after turning off the heat.
Why this is on our healthy list.
Immunity Booster
Rich in Vitamin C from fresh lemon juice and antioxidants from garlic and ginger, this soup helps strengthen the immune system and fight off common colds.
Excellent Source of Lean Protein
Chicken breast is a fantastic source of lean protein, which is essential for muscle repair, growth, and overall body function, while being low in fat.
Hydrating and Soothing
The warm, flavorful broth helps in hydrating the body and can be incredibly soothing for a sore throat, making it a perfect comfort food when you're feeling unwell.
Aids Digestion
Ginger and coriander are known for their digestive properties. This light soup is easy on the stomach and can help stimulate digestion.
Frequently asked questions
One serving of this soup (approximately 1.5 cups) contains around 165-180 calories, making it a light and healthy option.
