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Southeast Asian Lemongrass Chicken Soup

This vibrant chicken soup combines tender chicken thighs with fragrant lemongrass, ginger, and fresh vegetables, creating a bright and comforting broth with lively citrus and spice notes. The soup features a clear, aromatic broth with juicy chicken and crunchy greens, finished with fresh herbs and a squeeze of lime for a zesty punch.
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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: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs preferably bone-in, skinless
  • 2 stalks lemongrass bruise with the back of a knife
  • 1 inch fresh ginger grated
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth homemade or store-bought
  • 2 carrots carrots sliced into thin rounds
  • 1 bunch bok choy chopped
  • 3 green green onions sliced thinly
  • 1 handful cilantro chopped, for garnish
  • 1 bunch Thai basil roughly chopped, for garnish
  • 2 limes lime cut into wedges

Equipment

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

Method
 

  1. Start by chopping the onion and slicing the carrots into thin rounds to prepare the vegetables.
  2. Bruise the lemongrass stalks with the back of your knife to release their aroma, then chop into 3-inch pieces.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.