A Cozy Chicken Soup with a Twist of Lemongrass and Ginger

This chicken soup is my go-to when I want something warm but not heavy, with a little punch of citrus and spice. It’s inspired by street foods I’ve eaten in Southeast Asia, where every bowl tells a story. The lemongrass and ginger lift the usual chicken soup into something brighter, more alive.

Why I keep coming back to this recipe

It’s the kind of dish that welcomes you home, no matter how chaotic your day. The balance of spice, citrus, and herbs feels like a small celebration in every bowl. Plus, it’s adaptable—change the greens, add noodles, or serve with rice—making it a forever favorite.

Breaking down the ingredients

• Chicken thighs: They stay juicy and tender, perfect for broth. Swap with drumsticks if you like more flavor.: Rich, slightly fatty, adds depth and body to the soup.
• Lemongrass: It’s the secret to that bright, citrusy aroma. Use fresh, bruised stalks for maximum flavor, or dried if fresh isn’t available.: Oozy with lemony scent, it’s the soul of this soup.
• Ginger: Fresh and fiery, it cuts through the richness. If you’re out, a pinch of ground ginger works in a pinch.: Spicy, warm, and invigorating.
• Vegetables: Carrots add sweetness, bok choy offers crunch, and green onions give a fresh hit. Feel free to add mushrooms or other greens.: Colorful, crunchy, and full of life.
• Broth: Homemade or good-quality store-bought. It’s the base that ties everything together, so don’t skimp.: A clear, fragrant foundation for your flavors.
• Herbs: Cilantro, Thai basil—don’t skip. They bring a fresh, peppery brightness.: Aromatic, vibrant, finishing touch.
• Lime: A squeeze at the end lifts all flavors. Sub with lemon if needed.: Bright, zesty, and essential for that final punch.

Tools of the trade for this soup

• Large heavy-bottomed pot: To hold all ingredients and ensure even simmering.
• Sharp knife: For chopping vegetables and herbs.
• Wooden spoon or ladle: To stir and serve the soup.
• Measuring spoons: To add spices and seasonings accurately.

Step-by-step guide to a fragrant, nourishing broth

Step 1: Start with a big pot over medium heat. Toss in a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add minced garlic, grated ginger, and bruised lemongrass stalks. Cook until fragrant, about 2 minutes, smelling lemony and spicy.

Step 3: Pour in chicken stock, bring to a simmer. Skim off any foam that rises to keep it clear and bright.

Step 4: Add chicken pieces, preferably thighs, and cook gently until just cooked through, about 15-20 minutes.

Step 5: Remove chicken, shred it, then return to the pot. Add vegetables like carrots and bok choy. Let simmer until tender, about 10 minutes.

Step 6: Taste and adjust seasoning with salt, pepper, or a squeeze of lime for brightness.

Step 7: Finish with a handful of fresh herbs like cilantro or Thai basil. Serve hot, with a side of rice or crusty bread.

Cooking checkpoints and handy tips

• Ensure the chicken is just cooked through to keep it tender. Overcooking makes it tough.
• Skim the foam regularly for a clear, inviting broth.
• Add greens at the end to keep their color and crunch, unless you want a softer texture.

Avoid these common chicken soup pitfalls

• Adding greens too early, which makes them soggy.? Reduce heat before adding delicate greens, so they don’t turn to mush.
• Letting foam sit and turn cloudy.? Skim foam regularly to keep broth clear and bright.
• Boiling too hard, toughening the meat.? Use a gentle simmer for chicken to stay tender, not boiling vigorously.
• Over-salting or under-seasoning.? Taste and adjust seasoning before serving.

Southeast Asian Lemongrass Chicken Soup

This chicken soup features tender chicken thighs simmered with fragrant lemongrass, ginger, and fresh vegetables, creating a bright, spicy broth with a nourishing texture. Bright herbs and lime finish the dish, making it both comforting and lively. It’s a versatile, aromatic soup inspired by street foods from Southeast Asia that’s perfect for cozy, flavorful meals.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southeast Asian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs preferably bone-in, skinless
• 2 stalks lemongrass bruised and chopped into large pieces
• 1 inch fresh ginger grated
• 1 large onion chopped
• 2 carrots carrots sliced thinly
• 2 heads bok choy chopped
• 6 cups chicken broth homemade or quality store-bought
• 2 green onions green onions sliced
• 1/2 cup cilantro chopped
• 1 bunch Thai basil roughly chopped
• 1 lime lime juiced for serving
• 2 cloves garlic minced
• 1 tbsp oil for sautéing
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon or ladle
• Measuring spoons

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a splash of oil. Sauté chopped onions until they become translucent and fragrant, about 5 minutes.
   
2. Add minced garlic, grated ginger, and bruised lemongrass to the pot. Cook until fragrant, about 2 minutes, filling your kitchen with a lemony, spicy aroma.
   
3. Pour in the chicken broth and bring to a gentle simmer. Skim off any foam that rises to keep the broth clear and bright.
   
4. Add chicken thighs to the broth, ensuring they are submerged. Cover and cook gently for 15-20 minutes until the chicken is cooked through and tender.
5. Remove the chicken from the pot, shred it with two forks, and set aside.
6. Add sliced carrots and chopped bok choy to the broth. Let the soup simmer until the vegetables are tender, about 10 minutes.
7. Return the shredded chicken to the pot, stirring to combine. Taste the broth and adjust seasoning with salt, pepper, and a squeeze of lime for brightness.
8. Just before serving, add sliced green onions, chopped cilantro, and Thai basil to the soup. Let the herbs wilt slightly, releasing their vibrant aroma.
9. Squeeze fresh lime juice into the soup for an extra punch of citrus flavor. Ladle into bowls and serve hot, with rice or crusty bread if desired.