Shredded Chicken and Lemon Grass Soup
Warm, fragrant, and bursting with Southeast Asian-inspired flavors, this Shredded Chicken and Lemongrass Soup is a comforting bowl of goodness you'll crave year-round. Tender shredded chicken swims in a silky, aromatic broth infused with lemongrass, ginger, and garlic, balanced perfectly with creamy coconut milk and tangy lime juice. A touch of fish sauce and a hint of sugar add depth, while optional red chili brings a subtle kick for spice lovers. Topped with fresh cilantro and green onions, this soup is as visually pleasing as it is delicious. Ready in just 40 minutes and perfect for cozy dinners or impressive entertaining, this easy recipe highlights the unique blend of flavors from authentic Thai cuisine.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 pieces lemongrass stalks
- 6 cups chicken broth
- 1 cup coconut milk
- 1 2-inch piece ginger
- 3 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 piece red chili (optional)
- 2 tablespoons fresh cilantro
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Begin by preparing the lemongrass: Remove the outer tough layers and slightly crush the stalks using the back of a knife to release their flavor.
In a large pot, add the chicken broth and bring it to a simmer over medium heat.
Add the prepared lemongrass stalks, sliced ginger, and garlic cloves (lightly smashed) to the pot. Simmer for 10 minutes to infuse the broth with their aroma.
Meanwhile, season the chicken breasts with a pinch of salt and pepper. Add them to the pot and poach for about 12-15 minutes, or until fully cooked.
Remove the chicken breasts from the pot and set aside to cool slightly. Shred the chicken into thin strips using two forks.
Strain the broth to remove the ginger, garlic, and lemongrass. Return the broth to the pot.
Stir in the coconut milk, lime juice, fish sauce, and sugar. Adjust seasoning with additional salt and pepper if needed.
For a spicier soup, thinly slice the red chili and add it to the pot.
Return the shredded chicken to the pot and let it warm through for a couple of minutes.
Ladle the soup into bowls and top with freshly chopped cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 27.2 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3711 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.
