The cure for everything from a cold to stress is a heart-warming bowl of chicken soup. A good chicken soup will soothe the nerves and satisfy the soul. Chicken Soup is comfort food that can leave you feeling mentally and physically more balanced. The best part is that unlike a lot of other comfort foods it is good for both the belly and the soul: high in gratification and low in calories.
One can never have too many variations of a chicken soup. Our taste buds always need innovation to stay sharp and be tantalized. Lemon Coriander Chicken Soup is a classic soup served at several Chinese restaurants. My Chicken & Rice Lemon Coriander Soup draws inspiration from the classic, but switches it up by adding classic Thai aromatics – lemongrass, kaffir lime leaves and birds eye chilli to the broth. The result is a broth that has depth of flavour and fragrance. I add in mushrooms, beansprouts and rice to create a well-rounded and substantial one-pot soup.
So when life gets a bit chaotic, take a deep breath and feed your appetite with this Lemony Chicken & Rice Coriander Soup. You’ll be one step closer to connecting with your inner Zen!
Chicken & Rice Lemon Coriander Soup Recipe
Yield: 4 servings
Time: Active: 30 minutes Inactive: 30 minutes – 2 hours
Yield: 4 servings
Time: Active: 30 minutes Inactive: 30 minutes – 2 hours
Ingredients:
Broth Aromatic Ingredients:
5 cups of low sodium chicken stock
½ cup coriander leaves and stems (See notes)
2 fresh lemongrass stalks, each slit in half
2 fresh kaffir lime leaves
1 birds eye chilli, slit in half
1 tablespoon lemon zest
Salt and pepper to taste
Final Soup Ingredients:
½ cup white button mushrooms, cleaned and sliced
¼ cup bean sprouts
2 tablespoons lemon juice, freshly squeezed
2 tablespoons coriander, minced
1 cup cooked boneless, skinless chicken breast, shredded
1 cup cooked white rice (Jasmine or Basmati)
Broth Aromatic Ingredients:
5 cups of low sodium chicken stock
½ cup coriander leaves and stems (See notes)
2 fresh lemongrass stalks, each slit in half
2 fresh kaffir lime leaves
1 birds eye chilli, slit in half
1 tablespoon lemon zest
Salt and pepper to taste
Final Soup Ingredients:
½ cup white button mushrooms, cleaned and sliced
¼ cup bean sprouts
2 tablespoons lemon juice, freshly squeezed
2 tablespoons coriander, minced
1 cup cooked boneless, skinless chicken breast, shredded
1 cup cooked white rice (Jasmine or Basmati)
Notes:
- Cilantro is called coriander all over Asia. As this is an Asian soup we’ve stuck to the traditional name. This is a great use for the stems of the cilantro, which are typically discarded.
Method:
- Place all the “broth aromatic ingredients” into a soup pot on medium heat and bring it to a boil. Once the liquid reaches a roiling boil reduce the heat to low and cover the pot. Simmer for 20 minutes.
- Turn off the heat and leave the pot covered. Let the soup base rest for 30 minutes to 2 hours. This will ensure deep flavors and strong aromatics in the soup.
- When ready to serve, strain the broth and discard all the herbs. Heat the aromatic soup broth along with the mushrooms and bean sprouts. Turn off the heat and stir in the lemon juice and fresh coriander. Taste and adjust seasonings.
- Divide both the chicken and the rice between 4 soup bowls. Now top chicken and rice with the soup broth in each bowl. Serve immediately.
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