Chicken lemon coriander soup is a light and refreshing soup to drive your blues away. Made with fresh broth, it has the herby flavors of cilantro and the tang of lemons. Shredded cabbage adds the perfect crunch!
Chop the coriander leaves including the stems. The stems add lots of flavor, so don't discard these even if they are quite thick.
Chop the ginger and garlic roughly.
Shred the cabbage.
Set a soup pot on the stovetop and add the chicken, ginger, garlic, coriander, and whole spices. Pour 6 cups water into the pot and bring to a roiling boil on high heat. Skim off the froth as it forms on the top. Let the soup simmer until the chicken is tender. If using an instant pot, add the above ingredients to the steel insert, pour water, and pressure cook for 6 minutes on high pressure with a 10 minute release afterwards.
Remove the chicken from the soup and keep aside. Strain the rest of the soup in a sieve positioned over a bowl, making sure to press down with a spoon to release all the juice. Discard the solids. The chicken broth is ready.
Add cooking oil to the pot and heat it till it starts shimmering (sauté on normal for instant pot). Add the cabbage and stir fry it until it wilts but is still a little crunchy.
Tip in the chicken and the broth prepared earlier. Also add the soy sauce, vinegar, lemon juice, salt (if needed), and white pepper powder. Cook for 5 minutes.
Lastly, add some more chopped coriander and simmer for 2 minutes. Chicken lemon coriander soup is ready to be served.
You can also use bone-in chicken instead of boneless. You will have to debone the chicken once the broth is cooked, but it adds a ton of flavor and nutrition to the soup.
Go easy on thevinegar and white pepper if you want to cut down on the heat and sourness. Use a little less than specified, in this case.
If you feel that the soup is a little too thin, you can thicken it withcornstarch. Make a slurry by mixing 2 tablespoons cornstarch in 2 tablespoons water and add it to the soup in the last step. Stir until slightly thickened.
Add more vegetables if you want - shredded carrots and mushrooms work well.
If you don't have all the whole spices, use the ones you do have.
Substitute the white pepper for black if you don't have white pepper.