Chicken Clear Soup

Estimated — 2 ingredients not in food database (100% mass accounted for)

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Method

1. 1In a medium pot, add 1000 ml of water and bring to a boil over medium-high heat.
2. 2Add 200 g of boneless chicken breast, cut into 1 cm cubes, and let it cook for 5 minutes until the chicken turns white and is no longer pink.
3. 3Skim off any foam or impurities that rise to the surface using a spoon.
4. 4Add 1 finely chopped medium onion, 1 small grated ginger piece (about 10 g), and 2 crushed garlic cloves.
5. 5Cook for 5 minutes, stirring occasionally, until the onions turn translucent.
6. 6Add 1 tsp of ground cumin, 1/2 tsp of ground coriander, and 1/4 tsp of black pepper. Stir well to release the aroma.
7. 7Pour in 500 ml of fresh chicken stock (or water if stock isn't available) and bring to a gentle simmer.
8. 8Simmer uncovered for 10 minutes to allow the flavours to blend. The soup should remain clear and light.
9. 9Season with salt to taste. Adjust if needed.
10. 10Remove from heat. Garnish with a few fresh coriander leaves and a squeeze of lemon juice if desired.