Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chillies, chopped (optional, for heat)
- 1 large chicken breast, boneless and skinless, diced
- 4 cups chicken broth
- 1 cup water
- 1 medium carrot, peeled and sliced
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1/2 cup fresh coriander (cilantro) leaves, chopped
- Juice of 1-2 lemons (adjust to taste)
- Salt and pepper to taste
- Spring onions, chopped (for garnish)
Instructions:
1. Prepare the Ingredients:
- Dice the chicken breast.
- Finely chop the onion, garlic, green chillies, and coriander leaves.
- Peel and slice the carrot.
2. Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent.
3. Cook the Chicken:
- Add the diced chicken to the pot. Cook until the chicken is browned on all sides.
4. Add Vegetables and Broth:
- Add the sliced carrot, sweet corn, chicken broth, and water to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Let it cook for about 15-20 minutes, or until the vegetables are tender and the chicken is fully cooked.
5. Season and Finish:
- Stir in the chopped coriander leaves and lemon juice.
- Season with salt and pepper to taste.
- Simmer for another 5 minutes to let the flavours meld.
6. Serve:
- Ladle the soup into bowls.
- Garnish with additional coriander leaves and chopped spring onions if desired.
Enjoy your Chicken Lemon Coriander Soup!