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.

Lemongrass and Ginger Chicken Soup

This bright and aromatic chicken soup combines tender chicken thighs with fragrant lemongrass, ginger, and fresh herbs. The clear broth is enriched with vegetables like carrots and bok choy, resulting in a comforting yet lively dish with a vibrant appearance and balanced textures. It’s perfect as a nourishing, customizable bowl that feels like a flavorful celebration in every sip.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southeast Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in and skinless
• 2 stalks lemongrass bruise by pounding lightly
• 2 inch fresh ginger grated or sliced thin
• 1 large onion chopped
• 3 cloves garlic minced
• 2 carrots carrots sliced into rounds
• 4 bunches bok choy chopped, separate stems and leaves
• 6 cups chicken broth homemade or quality store-bought
• 1 handful cilantro chopped, for garnish
• 1 bunch Thai basil roughly chopped, optional
• 1 lime lime for squeezing at the end
• 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, then add a splash of oil. Sauté the chopped onion until translucent and fragrant, about 5 minutes.
   
2. Add minced garlic, grated ginger, and bruised lemongrass stalks to the pot. Cook until aromatic, about 2 minutes, filling the kitchen with a lemony, spicy scent.
   
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 the chicken thighs to the broth. Let them simmer gently for about 15-20 minutes until cooked through and tender.
   
5. Remove the chicken, shred it with two forks, then return it to the pot. Add the sliced carrots and chopped bok choy stems. Continue simmering until vegetables are tender, about 10 minutes.
   
6. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lime juice to brighten the flavors.
   
7. Add the bok choy leaves and chopped herbs like cilantro and Thai basil. Let them wilt slightly for about 2 minutes.
8. Serve the soup hot, garnished with additional herbs if desired, alongside rice or crusty bread for a complete meal.

Notes

For a spicier kick, add sliced chili or a dash of chili oil. Feel free to swap greens or add noodles for variety. Skim foam regularly to keep the broth clear and vibrant.