Chicken Soup with Caramelized Ginger

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This aromatic chicken soup with caramelised ginger offers a sophisticated twist on a classic comfort food. By gently cooking ginger in a light caramel base, the broth develops a deep, savoury complexity that balances perfectly with the heat of the chilli and the freshness of the coriander. It is a wonderfully fragrant dish that feels indulgent while remaining light and clean on the palate, making it a perfect choice for a nutritious midweek supper.

As a diabetes-friendly recipe, this soup focuses on lean protein and fresh aromatics to deliver maximum flavour without heavy fats. The use of boneless chicken thighs ensures the meat remains succulent during the quick simmering process. Whether you are looking for a soul-warming lunch or a healthy dinner, this versatile soup can be prepared in advance, allowing the flavours to marry and intensify over time.

Ingredients for Chicken Soup with Caramelized Ginger

1/2 bunch coriander, divided
2 बड़े चम्मच चीनी
1 (6") piece ginger, peeled, thinly sliced into rounds
3 लहसुन की कलियाँ, पतली कटी हुई
4 spring onions, pale-green and white parts left whole, dark-green parts thinly sliced lengthwise
675g skinless, boneless chicken thighs
1 Fresno chilli, halved, seeds removed
कोशेर नमक
2 बड़े चम्मच सोया सॉस
ताज़ा पिसी हुई काली मिर्च

How to make Chicken Soup with Caramelized Ginger

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

Heat sugar and 45ml water in a large saucepan over medium. Cook, stirring often, until sugar dissolves, about 2 minutes. Continue to cook, swirling pan occasionally, until syrup is golden amber, 4–6 minutes.

Add ginger and cook, stirring occasionally, until ginger is softened slightly, about 5 minutes. Add garlic and pale-green and white spring onion parts and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in coriander bundle, chicken, chilli, and a big pinch of salt. Pour in 1925ml cold water and bring to a boil. Reduce heat to medium-low, bring to a bare simmer, and cook, stirring occasionally, until chicken is cooked through, 10–12 minutes. Discard chilli and spring onions. Keep soup warm over medium-low heat.

Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Remove pot from heat; taste and season with salt, if needed.

Serve soup topped with dark-green spring onion parts, reserved chopped coriander, and a few turns of pepper.

Soup (without spring onion greens or coriander) can be made 3 days ahead. Let cool, then cover and chill.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.