This kohlrabi chicken soup is creamy, comforting, and light, with fresh ginger and lemongrass giving it a brightness reminiscent of Thai soups. Kohlrabi keeps a pleasant bite in the coconut broth, while chicken makes it substantial enough for a complete meal. It’s gluten-free and dairy-free, and lovely on its own or served with rice.
What is kohlrabi?
Kohlrabi is a member of the brassica family, along with cabbage and broccoli. It’s sometimes called a German turnip, though it isn’t a turnip.
Kohlrabi is a light vegetable with plenty to offer nutritionally. A 100-gram serving of raw kohlrabi has about 27 calories, almost 4 grams of fiber, and lots of vitamin C, especially in its raw form. It also provides potassium. The fiber adds substance to the soup, while the kohlrabi itself stays pleasantly tender with a little bite.
When my husband first tried this soup, he asked if the little cubes were apple. I could see why: kohlrabi has a similar crispness when lightly cooked. Its flavor is mild, somewhere between cabbage, broccoli stems, and a not-too-sweet apple. It works beautifully in this creamy soup, but it can also be eaten raw.
Ingredients for kohlrabi chicken soup
You’ll need kohlrabi, chicken breast, onion, garlic, fresh ginger, lemongrass, and a can of full-fat coconut milk. Fresh cilantro adds a little color and freshness when serving.
The finished dish falls somewhere between a soup and a stew. There’s enough coconut broth to eat it with a spoon, but it’s also good over rice or cauliflower rice. If you prefer the broth slightly thicker, you can add a little arrowroot or tapioca at the end.
More chicken soup recipes
For more delicious chicken soups, be sure to try:
- Ground Chicken and Vegetable Soup
- Low-Histamine Cabbage and Chicken Soup
- Chicken Coconut Soup with Shiitake Mushrooms
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Kohlrabi Chicken Soup with Lemongrass and Ginger
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Dairy-Free, Gluten-Free
Description
This kohlrabi chicken soup is creamy, comforting, and light, with fresh ginger and lemongrass giving it a brightness reminiscent of Thai soups. Kohlrabi keeps a pleasant bite in the coconut broth, while chicken makes it substantial enough for a complete meal. It’s gluten-free and dairy-free, and lovely on its own or served with rice.
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 medium yellow or sweet onion, chopped
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 large garlic clove, smashed and chopped
- 1 thumb-size piece of fresh ginger, peeled and grated
- 3 medium kohlrabi bulbs, peeled and cubed
- 1 can full-fat coconut milk
- 1 piece fresh lemongrass, about 3 inches long, lightly smashed
- Salt and pepper, to taste
- 1 tablespoon arrowroot powder, optional
- Fresh cilantro, to serve
Instructions
- Heat the oil in a large sauté pan or wide pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
- Add the chicken and cook, stirring occasionally, for about 8–10 minutes, until the pieces are no longer pink on the outside. Stir in the garlic, ginger, and kohlrabi, and cook for another 2 minutes.
- Add the coconut milk and lemongrass. Season with salt and pepper, cover, and simmer gently for 10–15 minutes, until the chicken is cooked through and the kohlrabi is tender but still has a little bite.
- Taste and adjust the seasoning. For a thicker broth, mix the arrowroot with a little cold water until smooth. Stir it into the simmering soup and cook briefly, stirring, until the broth thickens slightly.
- Remove the lemongrass, scatter fresh cilantro over the soup, and serve. Enjoy it on its own or served over basmati rice or cauliflower rice.
Notes
For a brothier soup: Add 1 cup of chicken or vegetable stock along with the coconut milk. This will give you more broth and a larger yield.
Preparing the lemongrass: Remove the tough outer layer, then lightly smash the stalk with the handle of a knife to release its flavor. Leave about an inch at one end intact so the stalk stays together and is easy to remove before serving.
2 Comments
Christina Lindop
July 2, 2020 at 10:27 pmMade this last night and it was delicious!!! First time with kohlrabi. Thank you!
Claudia
July 3, 2020 at 12:41 pmHi Christina, Thank you for your message. So happy you loved it. xx