Lean Chicken Soup
Lunch • Singapore
How to Make Lean Chicken Soup (Traditional & Healthy Version)
Lean Chicken Soup is a beloved staple in Singaporean cuisine, renowned for its comforting aroma and nourishing qualities. Found in many local kopitiams and hawker centres, this clear soup reflects Singapore’s multicultural heritage, blending simple ingredients with a touch of local ingenuity. Traditionally enjoyed as a light meal or a restorative lunch, Lean Chicken Soup is both satisfying and guilt-free, making it a preferred choice for health-conscious locals. In Singapore, where fusion influences are part of daily life, Lean Chicken Soup is often prepared with a blend of Asian aromatics like ginger and garlic. The emphasis on lean chicken and minimal oil ensures that the soup remains light yet flavorful, perfect for humid Singaporean afternoons. The clean, umami-rich broth, complemented by fresh local vegetables, makes it a wholesome option for anyone looking to enjoy a classic hawker-style meal without excess calories. This recipe is specially adapted to be vegetarian-friendly, using high-protein vegetarian chicken alternatives, so it retains the familiar taste and texture found in kopitiam versions. Whether you’re after a quick lunch or a nutritious post-workout meal, Lean Chicken Soup brings together the best of Singaporean comfort food and mindful eating.
Ingredients(for 1 bowl (approx. 300ml), typical kopitiam serving)
- 80g Vegetarian chicken chunks (Use soy-based or mycoprotein, available at local supermarkets)
- 1/2 medium, sliced Carrot (Wortel)
- 50g, sliced Daikon radish (Lobak putih)
- 2, thinly sliced Shiitake mushrooms (Fresh or dried, rehydrated)
- 3, sliced Young corn (Jagung muda)
- 2 slices Ginger (Halia)
- 2 cloves, smashed Garlic (Bawang putih)
- 1 stalk, chopped Spring onion (Daun bawang, for garnish) - optional
- 600ml Low-sodium vegetable stock (Homemade or store-bought)
- 1/4 tsp White pepper (Lada putih, to taste)
- 1 tsp Light soy sauce (Kicap cair)
Instructions
- 1
Prepare all vegetables by washing, peeling, and slicing carrot, daikon, shiitake mushrooms, and young corn.
5 minutes
Cut vegetables evenly for uniform cooking.
- 2
In a medium soup pot, add low-sodium vegetable stock and bring to a gentle boil over medium heat.
3 minutes
Use homemade stock for richer flavor and less sodium.
- 3
Add ginger slices and smashed garlic to the boiling stock. Simmer for 2-3 minutes until aromatic.
3 minutes
Do not brown the garlic; keep heat moderate.
- 4
Add carrot, daikon, shiitake mushrooms, and young corn to the pot. Simmer for 10 minutes until vegetables are tender.
10 minutes
Skim off any foam for a clear broth.
Why This Dish is Healthy
This dish is healthy because it uses lean, plant-based protein and a variety of nutrient-rich vegetables without excessive fats or sodium. The clear, non-oily broth ensures hydration and satiety, while the use of whole, minimally processed ingredients aligns with clean eating. With only 120 calories per serving, it’s perfect for weight management, diabetes-friendly diets, and supports overall wellness, as recommended by many nutritionists.
This Lean Chicken Soup is rich in plant-based protein from vegetarian chicken, making it suitable for vegetarians and those seeking to reduce cholesterol. The inclusion of fresh vegetables like carrot, daikon, and mushrooms offers a boost of fiber, vitamins A and C, potassium, and antioxidants. Made with minimal oil and low-sodium stock, this soup supports heart health while keeping total calories low at just 120 per serving. It’s an ideal choice for anyone tracking macros or seeking a nutrient-dense, low-fat meal.
Pro Tips
- 💡Tip 1: Use freshly cracked white pepper for authentic Singapore hawker flavor.
- 💡Tip 2: Garnish with coriander or crispy fried shallots for extra aroma.
- 💡Tip 3: Add a splash of sesame oil before serving for enhanced richness without many extra calories.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over the stove; avoid boiling to preserve texture of the vegetarian chicken and vegetables.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 2.0 g |
| Total Fat | 1.0 g |
| Fiber | 0.0 g |
