Chicken Soup With Cilantro & Lemon (Light & Brothy)
This indo chinese chicken soup with cilantro and lemon is light and brothy. It has a mellow flavor of homemade chicken broth. Made using bone in dark meat chicken, cabbage, carrots, generous amount of cilantro and fresh squeezed lemon juice!
Ingredients
To Make The Chicken Broth
- 600 g bone in chicken (skinned) use any pieces you like, I use drumsticks
- 1 teaspoon salt
- 15-20 black peppercorns
- 1 small bay leaf
- 4 scallions white parts roughly chopped
- 10-12 cilantro stems roughly chopped
- 3-4 garlic pods use 6-8 if you garlic is small
- ½ inch ginger roughly chopped
- 1 small onion roughly chopped
- 800 ml water
To Make The Lemon Coriander Chicken Soup
- 1.5 teaspoon light soy sauce
- 2 teaspoon sriracha adjust quantity to taste
- ¼ teaspoon black pepper powder adjust quantity to taste
- 1-2 tablespoon lemon juice adjust quantity to taste
- 1 small carrot cut into thin strips
- ¾ cup green cabbage shredded
- 1 teaspoon cornstarch make a slurry by mixing with 1 tablespoon cold water
- ⅓ cup fresh cilantro leaves chopped
- 4 scallion green parts chopped
Instructions
- In a large cooking pot (3 qt), place the chicken drumsticks, roughly chopped onion, ginger, garlic pods, cilantro stems and scallion white parts. Also add the bay leaf and black peppercorns.
- Sprinkle salt and pour water into the pot to cover all the ingredients. Cover the pot with a tight fitting lid and place on low medium stove.
- Once the water comes to a boil, skim the top if needed, cover again, reduce the stove to low flame and let the soup simmer for 45-50 minutes. This long cooking extracts sufficient flavor, fat and gelatin from the chicken.
- Using tongs remove the cooked chicken and place on a plate to cool down. Separate the chicken meat from the bones. Shred the meat and keep aside.
- Strain the chicken broth into a large bowl using a mesh strainer. Press down the softened vegetavles a few times to extract every flavor into the broth. Pour it back into the cooking pot and return the pot to the low stove.
- Add the sriracha,soy sauce and ground black pepper. Once the soup is simmering again, add back the chicken. Squeeze lemon juice.
- Add the vegetables towards the end and let simmer for 1-2 minutes. This short cooking makes sure that the vegetables don't soften too much.
- Mix in the corn starch slurry. Cook the soup for 2-3 minutes and then switch off the stove.
- Immediately pour into serving bowls and top with generous scatter of chopped fresh cilantro and green parts of scallions. Serve!
- Storing - The soup is best served immediately. If you want to serve it later, don't add the vegetables while cooking it else they soften too much. Add them when you warm up the soup. You can store this soup refrigerated for 3-4 days.
Tried this recipe?Let us know how it was!