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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
Cook Time 35 minutes
Total Time 50 minutes
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.