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Southeast Asian Lemongrass Chicken Soup

This chicken soup features tender chicken thighs simmered with fragrant lemongrass, ginger, and fresh vegetables, creating a bright, spicy broth with a nourishing texture. Bright herbs and lime finish the dish, making it both comforting and lively. It’s a versatile, aromatic soup inspired by street foods from Southeast Asia that’s perfect for cozy, flavorful meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 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 bruised and chopped into large pieces
  • 1 inch fresh ginger grated
  • 1 large onion chopped
  • 2 carrots carrots sliced thinly
  • 2 heads bok choy chopped
  • 6 cups chicken broth homemade or quality store-bought
  • 2 green onions green onions sliced
  • 1/2 cup cilantro chopped
  • 1 bunch Thai basil roughly chopped
  • 1 lime lime juiced for serving
  • 2 cloves garlic minced
  • 1 tbsp oil for sautéing
  • 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 and add a splash of oil. Sauté chopped onions until they become translucent and fragrant, about 5 minutes.
  2. Add minced garlic, grated ginger, and bruised lemongrass to the pot. Cook until fragrant, about 2 minutes, filling your kitchen with a lemony, spicy aroma.
  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 chicken thighs to the broth, ensuring they are submerged. Cover and cook gently for 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.
  6. Add sliced carrots and chopped bok choy to the broth. Let the soup simmer until the vegetables are tender, about 10 minutes.
  7. Return the shredded chicken to the pot, stirring to combine. Taste the broth and adjust seasoning with salt, pepper, and a squeeze of lime for brightness.
  8. Just before serving, add sliced green onions, chopped cilantro, and Thai basil to the soup. Let the herbs wilt slightly, releasing their vibrant aroma.
  9. Squeeze fresh lime juice into the soup for an extra punch of citrus flavor. Ladle into bowls and serve hot, with rice or crusty bread if desired.