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
Ingredients
Equipment
Method
- Start by chopping the onion and slicing the carrots into thin rounds to prepare the vegetables.
- Bruise the lemongrass stalks with the back of your knife to release their aroma, then chop into 3-inch pieces.
- Heat a large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the chopped onion until translucent, about 5 minutes, until it begins to smell sweet and turns slightly golden.
- Add the minced garlic, grated ginger, and bruised lemongrass to the pot. Cook for about 2 minutes until fragrant, with a lemony and spicy aroma filling the air.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that rises to keep the broth clear and bright.
- Add the chicken thighs to the broth. Reduce the heat to low and gently simmer for 15-20 minutes until the chicken is just cooked through and tender.
- Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the broth. Add the sliced carrots and chopped bok choy, then let everything simmer for another 10 minutes until the vegetables are tender.
- Taste the broth and adjust seasoning with salt, pepper, or a squeeze of lime for brightness. Add the sliced green onions and chopped herbs just before serving for a fresh finish.
- Serve the hot soup in bowls with lime wedges on the side, allowing everyone to add a zesty squeeze just before eating. Garnish with additional cilantro and Thai basil for full flavor.
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