Chicken With Lemongrass Soup

1

Chicken With Lemongrass Soup is a deliciously easy and quick to prepare soup recipe. While it’s very different from some of the other recipes I post, this recipe has been thoroughly enjoyed by my family. It’s well-balanced flavor will leave even the most pickiest of eaters asking for more!

Chicken with lemongrass soup recipe is an exotic, easy soup that warms the tummy on a cold winter day.

Lemongrass Chicken Soup

In Chinese cultures, lemongrass and cilantro are considered yin ingredients — cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.

Gallery

Lemongrass Chicken Soup

Recipe Summary

Servings:

6

Ingredients

Ingredient Checklist

  • 2 pounds skinless chicken legs
  • 4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
  • 4 scallions, halved crosswise
  • 1 onion, halved lengthwise
  • 2 ounces ginger (1-inch piece), 1/2 thinly sliced and 1/2 julienned
  • 1 fresh Thai or serrano chile, seeded
  • 1 teaspoon black peppercorns
  • 10 cups water
  • 5 stems fresh cilantro, plus 1/3 cup leaves
  • 3 stems fresh mint, plus 1/4 cup thinly sliced leaves
  • 1 1/2 tablespoons fish sauce
  • 1 cup mung bean sprouts

Directions

Instructions Checklist

  • Step 1Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
  • Step 2Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
  • Step 3Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

Chicken Noodle Soup with Lemongrass

Servings: 4

In this cross between Vietnamese pho and Japanese udon noodle soup, fresh udon noodles are the star. Fat and bouncy in texture, they cook faster and tend to be more delicate than dried udon.

Ingredients

  • 2-1/2 Tbs. canola oil
  • 2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
  • Kosher salt and freshly ground black pepper
  • 3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
  • 2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
  • 1 Tbs. minced fresh ginger
  • 2 tsp. packed light brown sugar
  • 5-1/2 cups lower-salt chicken broth
  • 3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
  • 9 oz. fresh udon noodles
  • 1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
  • 8 large fresh torn basil leaves; plus sprigs for garnish
  • 1 medium lime, half juiced and half cut into wedges
  • 1 Tbs. soy sauce; more to taste
  • 2 medium scallions, trimmed and sliced, for garnish (optional)
  • 1 medium carrot, cut into matchsticks, for garnish (optional)
  • 1/2 cup fresh cilantro leaves, for garnish (optional)

Nutritional Information

Preparation

  • Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing.

Tip

This soup is also a great destination for shredded, leftover roast chicken in place of the chicken breast. Just add it to the soup along with the chiles, basil, lime juice, and soy sauce.

Coconut Lemongrass Chicken Soup

One of the beautiful things about cooking is its ability to take you places. Like this Coconut Lemongrass Chicken Soup. In this case, I’ve been a little homesick. We know how comforting a bowl of warm soup on a chilly day can be, however, this recipe takes me back home to Charlotte, NC.

There was this one Thai restaurant we’d frequent. My family celebrated birthdays there. I had the college lunch special with one of my best friends there all the time. In addition, it is a spot I’d take anyone visiting town to. The thing I always ordered was the Tom Kha Gai soup. Creamy coconut broth, flavored with chilies, lemongrass, lime leaves, and these delicious straw mushrooms with velvety chicken. It is so simple and perfect. Above all, it is easy to make! Here’s my ode to that deliciously nurturing soup. Hope you like the recipe (on the blog)  What’s your favorite comfort food?

chaokoh coconut milk
Pacific Foods chicken broth
thai chicken soup
thai soup
Coconut Lemongrass Chicken Soup

Coconut Lemongrass Chicken Soup

PREP TIME10 mins

COOK TIME20 mins

TOTAL TIME30 mins

COURSEMain Course, Soup

CUISINEThai

INGREDIENTS  

  • Coconut Oil, 1 tbsp
  • Shallots, 5-6, medium sized, thinly sliced
  • Garlic, 8-10 cloves, minced
  • Ginger, 2″, thinly slice/shaved
  • Green Chili Peppers, 2-3, diced
  • Lemongrass, 2 sticks (about 4″ long), crushed
  • Green Cardamom, 8-10 pods
  • Kaffir Lime Leaves, 3-4 or Lime Zest, 1 tbsp
  • Thai Red Curry Paste, 2 tbsp Aroy-D, Thai Kitchen, Thai Taste, Maesri brands
  • Chicken Stock, 3 1/2 cups Pacific Foods is Whole30 approved
  • Thick Coconut Milk, 4 cups
  • Chicken Breast, 2, thinly sliced
  • White Mushrooms, 1 cup, thinly sliced Straw Mushrooms work well, too
  • Brown Sugar, 2 tbsp Use Coconut Aminos, 3 tbsp to make it Whole30 approved
  • Fish Sauce, 3-4 tbsp Red Boat brand is Whole30 approved
  • Lime Juice, juice of 1 lime
  • Salt, 2-3 tsp
  • Sweet Red Pepper, 2, thinly sliced into rounds
  • Scallions, 1/3 cup, thinly diced
  • Cilantro, 1/3 cup, stems removed

INSTRUCTIONS 

PREP THE CHICKEN.

  • Thinly slice the chicken breast then season it with about 1-2 tsp of salt and a few cracks of pepper. Keep refrigerated until ready to use.

MAKE THE BASE.

  • In a heavy bottom pot (dutch oven) on medium high heat, add the coconut oil. Once he oil is melted, reduce the heat to medium and add the shallots, garlic, ginger, green chilies, lemongrass, green cardamom, kaffir lime leaves, and red curry paste.*Be sure to smash the lemongrass sticks and green cardamom to release the flavorsSaute the ingredients until the shallots soften. Be careful not to burn the ingedients. Reduce heat to medium low if needed.

FORM THE BROTH.

  • Once the shallots soften, add the chicken stock, coconut milk, chicken breast, and mushrooms.We are NOT trying to boil this, just keep it at a medium to medium low heat for about 15 minutes. If you boil this, the coconut milk with curdle.

SIMMER AND SEASON.

  • Once the chicken is cooked all the way through, add the remaining ingredients. Let simmer for 1 minute. Garnish with more cilantro leaves and scallions. Enjoy!

Leave a Reply

Your email address will not be published.

Like
Close
TheSuperHealthyFood © Copyright 2022. All rights reserved.
Close