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 vibrant chicken soup combines tender chicken thighs with fragrant lemongrass, ginger, and fresh herbs, creating a bright and comforting broth. Loaded with colorful vegetables like carrots and bok choy, it offers a balance of spice, citrus, and freshness, finished with a squeeze of lime for an invigorating flavor. The final dish boasts a clear, aromatic broth with tender chicken and crisp greens, perfect for a cozy, nourishing meal.

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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 Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in, skinless
• 2 stalks lemongrass bruised for maximum flavor
• 2 inch fresh ginger grated
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 carrots carrots sliced
• 1 bunch bok choy cut into strips
• 4 cups chicken broth preferably homemade or good-quality store-bought
• 2 tablespoons fish sauce optional
• 1 lime lime juiced for serving
• a handful cilantro roughly chopped
• a handful Thai basil roughly chopped
• 2 green onions green onions sliced

Equipment

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

Method

 

1. Heat the large pot over medium heat, then add a splash of oil and sauté the chopped onion until translucent, about 5 minutes, until it releases a fragrant aroma.
   
2. Add the minced garlic, grated ginger, and bruised lemongrass to the pot. Cook for about 2 minutes, stirring often, until fragrant and lemony in scent.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam or impurities that rise to keep the broth clear and bright.
   
4. Place the chicken thighs into the broth, ensuring they are submerged. Let simmer gently for about 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. Add sliced carrots to the broth and cook for about 10 minutes, until they soften slightly.
6. Return the shredded chicken to the pot, then add the bok choy and cook for another 2-3 minutes until greens are tender but still vibrant.
7. Taste the broth and adjust seasoning with fish sauce, salt, or pepper as needed. Squeeze in the lime juice to brighten the flavors.
8. Ladle the hot soup into bowls and garnish generously with chopped cilantro, Thai basil, and sliced green onions for a fresh, aromatic finish.
9. Serve the soup hot, with extra lime wedges on the side for those who like a zesty punch, and enjoy the bright, comforting flavors in every spoonful!

Notes

For an extra layer of flavor, toast the lemongrass and ginger slightly before adding to the broth. Feel free to add noodles or serve with rice for a heartier meal.