Chicken Soup With Lemongrass And Ginger
Equipment
- Large stockpot or soup pot
- Cutting board
- Sharp knife
- Vegetable peeler
- Strainer (optional)
Ingredients
- 1 lb 450g chicken breast or thighs, thinly sliced
- 6 cups chicken broth low-sodium
- 2 stalks lemongrass trimmed and bruised
- 1 thumb-sized piece of fresh ginger thinly sliced
- 3 garlic cloves minced
- 1 small onion chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon lime juice
- 1-2 fresh red chilies thinly sliced (optional for heat)
- Fresh cilantro for garnish
- 1 can coconut milk optional for a creamy version
- Salt and pepper to taste
Instructions
Step 1: Prepare The Ingredients
- I always start by prepping all the fresh ingredients. Slice the chicken into thin strips, and bruise the lemongrass to release its flavor. Slice the ginger thinly, mince the garlic, and chop the onion. If you’re adding chilies, slice them now.
Step 2: Sauté Aromatics
- In a large soup pot, heat a little oil over medium heat. Add the onion, garlic, ginger, and lemongrass. Cook for 3-4 minutes until the onions are soft and translucent, and the mixture becomes aromatic.
Step 3: Add Broth And Chicken
- Pour in the chicken broth and add the chicken slices. Bring the soup to a boil, then lower the heat to let it simmer. I usually let the soup simmer for about 20 minutes, allowing the flavors of the lemongrass and ginger to infuse into the broth.
Step 4: Add Seasonings
- Next, I add the fish sauce, soy sauce, and lime juice. If I want to give the soup a little heat, I toss in a few chili slices at this stage. Let everything simmer for another 10 minutes. If you like creamy soups, stir in the coconut milk now for a rich, silky finish.
Step 5: Taste And Adjust
- Before serving, always taste the soup and adjust the seasoning. I add salt, pepper, or more lime juice depending on my taste preference.
Step 6: Serve
- Once the soup is ready, remove the lemongrass stalks and discard them. Ladle the soup into bowls and garnish with fresh cilantro for a burst of freshness.
Notes
Whenever I make this soup, I find that the fragrant blend of lemongrass and ginger not only warms the body but also invigorates the senses. It’s the kind of soup that’s perfect for both cold days and when you’re in need of a little boost. I recommend making a double batch – it tastes even better the next day!