Lemon Grass Chicken Soup
Transport your taste buds to Southeast Asia with this vibrant and comforting Lemon Grass Chicken Soup, a delightful fusion of aromatic herbs, creamy coconut milk, and tender shredded chicken. Infused with the earthy citrus notes of fresh lemongrass and ginger, this soup delivers bold, zesty flavors balanced with a hint of sweetness from brown sugar and the tang of fresh lime juice. The silky richness of coconut milk pairs perfectly with the savory depth of chicken broth, while fish sauce adds a signature umami kick. For those seeking a touch of heat, a red chili can be added to elevate the spice level, making it as versatile as it is flavorful. Ready in under an hour, this easy-to-make recipe is perfect for a cozy dinner or an impressive starter. Serve it garnished with vibrant cilantro for a pop of color and freshness that ties everything together!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 pieces Lemongrass stalks
- 30 grams Fresh ginger
- 3 pieces Garlic cloves
- 1 liter Chicken broth
- 400 milliliters Coconut milk
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 piece Red chili (optional)
- 2 tablespoons Fresh cilantro (for garnish)
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
Instructions
Prepare the lemongrass by trimming the tough outer layers and lightly smashing the stalks with the back of a knife to release their aroma.
Peel and slice the ginger into thin rounds. Mince the garlic.
Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the trimmed lemongrass stalks and cook for an additional minute to infuse the oil.
Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes to allow the flavors to meld.
Add the chicken thighs to the pot and simmer for 12-15 minutes, or until the chicken is fully cooked and tender.
Remove the chicken thighs from the pot and shred them into bite-sized pieces. Return the shredded chicken to the soup.
Stir in the coconut milk, lime juice, fish sauce, brown sugar, and salt. Adjust seasoning to taste.
Optional: Add finely sliced red chili for a bit of heat.
Simmer the soup for 5 more minutes, allowing all the flavors to combine.
Remove the lemongrass stalks before serving. Ladle the soup into bowls and garnish with fresh cilantro.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 7737 mg | 336% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 41.4 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 308 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3726 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
