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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
Cook Time 30 minutes
Total Time 45 minutes
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.