Description
Light, bright, and deeply comforting, this kohlrabi chicken soup is one of those simple meals that feels good in every way. The gentle flavors of lemongrass and ginger make it soothing and refreshing, while the combination of chicken and kohlrabi brings plenty of protein and fiber. It’s easy to make, incredibly nourishing, and fits beautifully into many dietary needs — from low-histamine to lectin-free, gluten-free, and dairy-free. Whether you’re craving a calming dinner or a wholesome bowl of wellness, this soup delivers.
Ingredients
- extra virgin olive oil/avocado oil
- 1 medium yellow or sweet onion, chopped
- 1 pound boneless (2 breasts), skinless chicken breast, cut into bite-size pieces
- 1 big garlic clove, smashed and chopped
- 1 thumb size ginger (or larger), peeled and grated
- 3 medium kohlrabi bulbs, peeled and cubed
- 1 can coconut milk
- 1 stick lemongrass (3 inches long), smashed at one end
- salt and pepper to taste
- 1 tablespoon arrowroot powder
- fresh cilantro
Instructions
- In a big sauteeing pan, sautee the onion, on medium heat, until soft, about 10 minutes.
- Add the chicken and garlic, and cook for about 10 minutes, stirring, until the chicken is no longer pink.
- Add the garlic, the ginger and the kohlrabi, and stir well, and sautee for about 2 more minutes.
- Add the coconut milk and the lemongrass stick, some salt and pepper, cover and simmer on low heat for about 10 to 15 minutes. The kohlrabi doesn’t need to be overcooked, a little bite to it is nice. But, if you prefer it softer, simmer until the desired consistency.
- Taste and add more salt and pepper if necessary.
- If you used coconut milk without gums, mix one tablespoon arrowroot powder with cold water and add it to the sauce, stir well. It will thicken a little bit.
- Sprinkle with fresh cilantro and serve as it is, with Indian Basmati rice if is part of your diet, or cauliflower rice.
Notes
On consistency: If you want the consistency of the soup to be more liquid (and have more volume), you can add 1 cup of chicken or vegetable stock together with the coconut milk.
On lemongrass: If you haven’t worked with lemongrass before, know that the outer layer needs to be removed, and the stick to be smashed (I did it with the handle of a knife) in order to release the flavor. Just make sure you are not smashing it all the way, as if it gets broken down in the soup you will have some woody sticks you’ll need to take out. Just smash the stick leaving about one inch at one end, to hold everything together.