Indian · Dinner
Chicken Pepper Soup
A light Indian-style pepper soup made with lean chicken breast simmered in a peppery, ginger-forward broth, thickened with fibre-rich okra and finished with scallion and cilantro. Warming and clear rather than starchy, it is easy to digest and served hot in a bowl as a protein-forward light meal.
$4
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
334Calories
41.2gProtein
9.8gFat
11.8gCarbs
3.1gSugar
5.2gFiber
1210mgSodium
112mgChol
2.6gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
0.4mcgVitamin B12
22mgVitamin C
Goes well with
Crisp Pilsner Lager
local
Masala Chai
international
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Cut the chicken breast into bite-sized chunks. Slice the okra, chili, and scallion. Mince the garlic and grate the ginger.
2
Simmer
Bring the chicken stock, water, ginger, garlic, black pepper, and turmeric to a boil. Add chicken chunks and simmer 15 minutes over medium-low heat until opaque throughout.
3
Simmer
Stir in the okra and simmer 5 minutes over medium-low heat until bright green and just tender with a slight bite.
4
Plate
Stir in salt, chili, and lime juice. Ladle into a bowl and scatter scallion and cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g boneless chicken breast
- 2 cup480ml chicken stock, low sodium
- 1 1/2 cup360ml water
- 7 oz200g okra
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp fresh ginger
- 4 cloves4 cloves garlic
- 11 fresh chili
- 22 scallion
- 2 tbsp2 tbsp fresh cilantro
- 1/2 tsp1/2 tsp ground turmeric
- 1 tsp1 tsp salt
- 2 tsp2 tsp lime juice
