Wednesday, 11 June 2014

Lemon Coriander Noodle soup (Chicken)

I came up with the idea of combining lemon, coriander (Cilantro) and noodle as I adore a good lemony chicken soup and of course who doesn't like noodle soup. I tried this on a day I was down with cold and the lemony pepperiness uplifted my mood. Not only did it make me feel better, it sort-of healed me from inside.

In case you don’t want to add the noodles, it is completely okay to omit that. You can always opt for healthy options of topping it up with fresh sprouts for a good crunch. Some people like their soup a little thick – in which case you can add a tbsp of corn flour mixed with cold water. It will thicken the soup immediately.

For the soup:
1 onion chopped finely
2 cloves of garlic minced
200gms of boneless chicken pieces
4 cups chicken stock
½ cup lemon juice
Pepper (a good pinch- freshly cracked)
½ cup roughly chopped coriander
1 cup cooked noodles (regular or egg noodles)
1 egg white
1 tbsp flavorless oil
2-3 green chilies finely chopped (adjust according to your desired level)
Sesame oil (optional)

Heat the oil in a heavy bottomed pan. Add the onion, garlic and chilies fry them until it is completely brown. Throw in the diced chicken and sauté it for a minute. Once the chicken is sautéed, add the stock to the pot and let it simmer for about 15minutes. Once the chicken is cooked, add the cooked noodles.
The major work for this soup is done. We use the lemon, salt and pepper according to taste.  I used about ½ cup lemon juice. If you like it less, just add about ¼ cup of juice. Roughly chop the coriander and put it in the soup.

Check the salt and add the egg white into the rapidly bubbling soup. Stir immediately and vigorously.
In about 20minutes of your time, you will get a dramatically soul quenching nutritious soup.

Drizzle sesame oil on top and serve. 

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