Chicken Soup with Caramelized Ginger

Ingredients for Chicken Soup with Caramelized Ginger

• 1/2 bunch coriander, divided

• 2 matskedar socker

• 1 (6") piece ginger, peeled, thinly sliced into rounds

• 3 vitlöksklyftor, tunt skivade

• 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

• Koshersalt

• 2 matskedar sojasås

• Nymalen svartpeppar

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.

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