Quick Lemon Chicken Soup with Lotus Root, Green Onions, and Chiles

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By Diane Morgan

Published 2012

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Consider this a pan-Asian version of the cure-all chicken soup known as Jewish penicillin. It was a cold, rainy day when I developed this recipe, and having a second bowlful right away and then another one later in the day wasn’t a hardship. In fact, it was so delicious that I welcomed the chance to eat three big bowlfuls. Plus, it is pretty to look at, with lacy lotus root slices and deep green cilantro leaves floating in the broth. If you keep your pantry stocked with some basic Asian ing