Chicken soup with caramelized ginger for a comforting boost

Ingredients for Chicken soup with caramelised ginger

• 125 g coriander, divided

• 30 g caster sugar

• 1 piece (15 cm) ginger, peeled, thinly sliced into rounds

• 3 garlic cloves, thinly sliced

• 4 spring onions, pale-green and white parts left whole, dark-green parts thinly sliced lengthwise

• 675 g skinless, boneless chicken thighs

• 1 Fresno chilli, halved, seeds removed

• kosher salt

• 30 ml soy sauce

• freshly ground black pepper

How to make Chicken soup with caramelised ginger

1. Gather half of the coriander into a bundle and tie it together with kitchen twine. Coarsely chop the remaining coriander (stems included) and set aside for serving.

2. Heat 100 g of sugar and 3 tablespoons of water in a large saucepan over medium heat. Cook, stirring often, until the sugar dissolves, about 2 minutes. Continue to cook, swirling the pan occasionally, until the syrup turns golden amber, 4–6 minutes.

3. Add the ginger and cook, stirring occasionally, until it softens slightly, about 5 minutes. Add the garlic and the pale green and white parts of the spring onions, cooking and stirring often until the garlic is fragrant, about 2 minutes.

4. Stir in the coriander bundle, chicken, chilli, and a generous pinch of salt. Pour in 2 litres of cold water and bring to a boil. Reduce the heat to medium-low, allowing the mixture to simmer gently. Cook, stirring occasionally, until the chicken is cooked through, 10–12 minutes. Discard the chilli and spring onions. Keep the soup warm over medium-low heat.

5. Transfer the chicken to a plate and let it cool slightly. Once cool, shred the chicken and stir it back into the soup. Add 50 ml of soy sauce and stir to combine. Remove the pot from the heat, taste, and season with salt if necessary.

6. Serve the soup topped with the dark green parts of the spring onions, the reserved chopped coriander, and a few turns of pepper.

7. The soup (without the spring onion greens or coriander) can be made up to 3 days in advance. Allow it to cool, then cover and refrigerate.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.