Lemon Grass Chicken Soup 3pts
Indulge in the warm, aromatic flavors of Lemon Grass Chicken Soup, a light yet satisfying dish perfect for any season. This recipe combines tender chicken breast, infused with the citrusy essence of fresh lemongrass, and a rich, creamy base of coconut milk for a delightful blend of comforting and exotic flavors. Enhanced with fresh lime juice, fragrant ginger, and a touch of fish sauce for a perfectly balanced tangy-sweet savoriness, this soup is brimming with clean, vibrant ingredients like mushrooms and green onions. Ready in under an hour, it's a low-effort yet impressive dish, garnished with fresh cilantro and a dash of chili flakes for a customizable touch of heat. With its wholesome simplicity and restaurant-quality taste, this Lemon Grass Chicken Soup is ideal for warming up chilly nights or enhancing your weeknight dinner repertoire.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 3 stalks Lemongrass stalks, fresh
- 4 cloves Garlic cloves, minced
- 2 tablespoons Ginger, thinly sliced
- 6 cups Chicken broth, low-sodium
- 1 cup Coconut milk, unsweetened
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 cup Mushrooms, sliced
- 3 stalks Green onions, thinly sliced
- 0.25 cup Cilantro, fresh, for garnish
- 0.5 teaspoon Red chili flakes (optional, for heat)
Instructions
Prepare the lemongrass by trimming off the tough ends and peeling away the outer layers. Lightly bash the stalks with the back of a knife to release their aroma, then cut into 2-inch pieces.
In a large pot over medium heat, add the chicken broth, lemongrass, garlic, and ginger. Bring to a boil, then reduce to a simmer and cook for 10 minutes to infuse the broth with flavor.
Meanwhile, cut the chicken breast into bite-sized pieces.
After 10 minutes, strain out the lemongrass, garlic, and ginger pieces from the broth using a slotted spoon or sieve, leaving just the clear, aromatic broth in the pot.
Add the chicken pieces to the pot and cook for 8-10 minutes, or until the chicken is fully cooked and tender.
Stir in the coconut milk, lime juice, fish sauce, and brown sugar. Allow the soup to simmer gently for another 5 minutes.
Add the sliced mushrooms and cook for an additional 3 minutes, or until the mushrooms are softened.
Taste the soup and adjust the seasoning as needed, adding more lime juice, fish sauce, or a pinch of salt to balance the flavors.
Ladle the soup into bowls and garnish with green onions, cilantro, and a sprinkle of red chili flakes, if desired.
Serve hot and enjoy your fragrant Lemon Grass Chicken Soup!
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 536 mg | 11% | |
*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.
