Chicken lentil seaweed soup
Soup plays a very important part in the Korean food culture. Although the eating habits have changed over the years, most Koreans still can’t enjoy a meal without a side of soup.
Samgyetang is a popular summer soup made with chicken stuffed with glutinous rice, young Ginseng roots, and dried dates and garlic cloves. Believe it or not, it is most popular during the hottest days in summer. It is said that Samgyetang helps boost the immune system to fight the heat, fatigue and other illnesses. We refer to this as ‘E-Yeol Chi-Yeol’, meaning to ‘Fight Heat with Heat.’ If you ask me, yes, it seems to work for me, but in my case, I tend to make this in the coldest time of the year as well!
Since chicken soup is also prepared in other countries with different ingredients, I came up with my own version 2 years ago using a few other ingredients that are more accessible. Chicken lentil seaweed soup! I used seaweed, lentils and tomatoes which are extremely nutritious and delicious on their own! You can buy the dried seaweed in any Asian or most grocery stores.
You can also watch the video of my soup recipe using Hawaii Kai’s delicious seasalt. The only thing that I didn’t use was the seaweed and added celery instead, but it tastes equally amazing!
As I always say, “Life’s Delicious, so Taste it!”
Chicken lentil seaweed soup recipe
(Yields: 3-4 servings)
6oz chicken breast, diced, 1 cup lentils (rinsed and sorted), 3 cups of hydrated seaweed (chopped), 1 medium onion diced, 2 cloves freshly minced garlic, 15 oz diced tomatoes, 2 cups chopped celery, 32 oz water, 1 cup of freshly chopped parsley, 1 tbsp olive oil, 1 tbs sesame oil, 1 tsp ground black pepper, 1 tsp seasalt, 1 tbsp freshly squeezed lemon juice, ½ cup of dried roasted seaweed (crushed in zip lock bag – optional)
- Pre-soak the lentils in fresh water for about 2 hours or overnight in the fridge
- Heat a skillet or casserole pan over medium-low heat then add 1 tbsp of olive oil and sesame oil. Add diced chicken and cook for 3-4 minutes with garlic, pepper and sea salt
- Add the onion and lemon juice. Sautee the ingredients for about 2-3 minutes, stirring occasionally
- Add the seaweed, lentils, celery and tomatoes and cook for additional 3-4 minutes
- Pour the water, cover the pan with the lid on and let it simmer in medium low heat for about 15 minutes
- Serve the soup in a bowl with chopped parsley and roasted seaweed