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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.
Sauté Aromatics and Vegetables
Simmer the Soup Base
Thicken the Soup
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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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 129.16 calories per serving with 12.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Add Final Flavors and Serve
Replace chicken with 200g of crumbled paneer, firm tofu, or a mix of mushrooms and sweet corn. Use vegetable stock instead of chicken stock.
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.
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.
For a richer soup, stir in 2-3 tablespoons of fresh cream or coconut milk at the very end, after turning off the heat.
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.
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.
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.
Ginger and coriander are known for their digestive properties. This light soup is easy on the stomach and can help stimulate digestion.
One serving of this soup (approximately 1.5 cups) contains around 165-180 calories, making it a light and healthy option.
Yes, it is very healthy. It's low in calories and fat, high in lean protein from chicken, and packed with vitamins and minerals from the vegetables, lemon, and coriander. The warm broth is also hydrating and soothing.
Absolutely. Substitute the chicken with paneer, tofu, or mushrooms, and use a flavorful vegetable stock instead of chicken stock. The rest of the recipe remains the same.
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Note that the freshness of the lemon and coriander may diminish slightly upon reheating.
Yes, you can use boneless, skinless chicken thighs. They will add a slightly richer flavor to the soup due to their higher fat content. The cooking and shredding process is the same.