Chicken lentil seaweed soup

Hawaii Kai Recipes with Photos (12).jpg
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)


  1. Pre-soak the lentils in fresh water for about 2 hours or overnight in the fridge
  2. 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
  3. Add the onion and lemon juice. Sautee the ingredients for about 2-3 minutes, stirring occasionally
  4. Add the seaweed, lentils, celery and tomatoes and cook for additional 3-4 minutes
  5. Pour the water, cover the pan with the lid on and let it simmer in medium low heat for about 15 minutes
  6. Serve the soup in a bowl with chopped parsley and roasted seaweed



Korean Chicken Stew -Dak Dori Tang

spicy Korean chickenstewchickenstew

Every culture has its own version of chicken stew or curry. This happens to be one of my

all-time favorite recipe, braised sweet and spicy chicken stew, using Gochujang sauce and

loads of garlic! Some refer to this as Dak-Bokkeum Tang, so it’s good to remember both

names if you want to order this at a restaurant. It goes really well with a side of steamed rice! This recipe is also featured in my cookbook. You can order a copy on amazon:

“Life’s Delicious, So Taste it!”

Dakdoritang (Sweet & Spicy Chicken Stew)

(Yield: 4-6 servings)

Ingredients You’ll Need:

  • 2 lb. chicken thighs and drumsticks (half and half)
  • 3 medium sized potatoes, peeled and cut into 1/2 inch cubes
  • 1 large onion, quartered
  • 2 medium carrots, peeled and cut into cubes
  • 2 green onions, sliced

Sweet and spicy sauce:

  • 1/4 cup Soju (you can also use Mirin or white wine)
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced ginger
  • 2 Tbsp. minced garlic
  • 1 Tsp. freshly ground pepper
  • 1/3 cup lite Soy sauce
  • 1 Tbsp. brown sugar or Stevia
  • 2 Tbsp. Gochujang (Korean red chili paste)
  • 1 Tbsp. Sesame oil
  • 4 cups of water
  • 1 Tbsp. toasted Sesame seeds


  1. Using a knife, score the outer part of the chicken thighs and drumsticks so the sauce penetrates into the meat.
  2. In a bowl, add the ingredients for the sauce and mix well.
  3. Heat a deep Wok or saucepan and drizzle olive oil.
  4. Add the chicken and pan-fry them until they are slightly browned on the outside.
  5. Add the sauce and stir-fry with the chicken for 2-3 minutes.
  6. Add water and simmer in medium heat for half hour with the lid closed.
  7. With a wooden ladle, gently stir the chicken.
  8. Bring the heat to medium low, add the potatoes, onion and carrots and simmer for additional 10 minutes.
  9. Sprinkle the sliced green onions and Sesame seeds on top before serving.


Nutritious Pea Soup Recipe


Do you like peas? If not you should! They are low in calories and in protein, vitamins with a good source of omega 3 and 6 fatty acids. I like to eat peas as part of my salad and often make pea soup. Enjoy a hearty bowl of pea soup and recharge yourself this weekend! It can be served hot or cold. You can make it with frozen or fresh peas and serve with fresh mint and pea tendrils.

Life’s Delicious, so Taste it!


  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 6 cups peas, fresh or frozen
  • 1/2 cup water
  • 4 cups reduced-sodium chicken broth, vegetable broth
  • 1/2 cup half-and-half (optional)
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste


  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.