Lemon chicken soup
Indulge in the bright zest of lemon and a tantalising blend of fresh ginger, turmeric, coriander and chilli with our versatile Lemon Chicken Soup. This comforting dish comes in two variations: the first, enriched with rice for a thicker, heartier texture, perfect for cozy evenings; the second, a complete meal experience with vibrant Asian greens served over a bed of fluffy rice. Whether you're craving a comforting bowl or a satisfying meal, our soup promises a burst of flavour and warmth in every spoonful.
INGREDIENTS
4 cm ginger, peeled and grated
2cm fresh turmeric, peeled and grated
6 fresh coriander stems, finely chopped
2 spring onions, green tops only
½ long red chilli, deseeded (recommended low fodmap serving size is 1 medium chilli or 28g)
1 tbsp garlic-infused olive oil (see our recipe if you want to make your own)
4 cups low fodmap chicken stock (you should be able to find San Elk, Massel or Urban Forager at a grocery near you)
1 cup coconut milk, canned (1/4 cup or 60g is the recommend low fodmap serving size)
1 x lemon, juiced
1 tbsp coconut sugar (4g or 1 teaspoon is the recommended low fodmap serving size)
1 tbsp fish sauce (optional)
300g skinless chicken thigh fillets, cut into cubes (an average chicken thigh weighs in at about 150g, so this recipe uses 2. But given that proteins like chicken do not contain fodmaps, you don’t need to be exact).
METHOD
Peel, chop, grate and cut ginger, turmeric, coriander, spring onions and chilli and fry lightly in garlic-infused olive oil. This is the crux of the dish and your chance to pack in the flavour. The house will smell AMAZING!
Add the stock and cook on a low heat for 15 mins, until flavour develops. Add coconut milk, lemon juice, sugar and fish sauce (if desired) and continue cooking for another 15 mins. Adjust the seasoning now – by adding extra lemon, zest, sugar and fish sauce. Once the soup base is seasoned to your liking, add chicken cubes (add rice – see version 2 below) and cook for 15 mins. Garnish with extra coriander and sliced spring onion before serving.
Variation 1: If you’re looking for a thicker soup, add 4 tablespoons of white rice when you add the chicken.
Variation 2: Looking to turn this into a more filling meal? Serve over rice with steamed Asian greens. Wombok, choy sum, and bok choy all have generous low fodmap serving sizes.
nb. while I understand that we’re all looking for shortcuts in the kitchen, just take note to use store-bought garlic-infused olive oil sparingly. Too much in this recipe can overpower all else.