Description
This kohlrabi chicken soup is easy to make, pretty fast, and only requires a few, simple ingredients.
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
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.