Chicken Soup with Caramelized Ginger

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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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 cuillères à soupe de sucre
1 (6") piece ginger, peeled, thinly sliced into rounds
3 gousses d'ail, finement tranchées
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
Sel kasher
2 cuillères à soupe de sauce soja
Poivre noir fraîchement moulu

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.