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

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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.