Name: Quick Lemon Chicken Soup with Lotus Root, Green Onions, and Chiles
Yield: Serves 6
Ingredients: 3 tbsp. fresh lemon juice; 1 tsp. freshly grated lemon zest; ⅓ cup/20 g firmly packed fresh cilantro leaves; 8 cups/2 L homemade chicken stock or canned low-sodium chicken broth; 6 oz/170 g lotus root, ends trimmed, peeled, and cut into slices ⅛ in/3 mm thick; 2 green onions, including green tops, thinly sliced; 2 tbsp. Asian fish sauce; 1½ cups/130 g bean sprouts; 1 boneless, skinless chicken breast, 5 oz/140 g, cut crosswise into slices ¼ in/6 mm thick; 1-in/2.5-cm. piece fresh ginger, peeled and cut into matchsticks; 1 or 2 Thai bird chiles, stemmed and cut into paper-thin rounds (see Cook’s Note)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

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