Lemon Grass Chicken Soup

Lemon Grass Chicken Soup Recipe from Thailand with Fresh Ingredients

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Lemon Grass Chicken Soup is a flavorful and aromatic dish that combines the zesty taste of lemongrass with tender chicken and a variety of vegetables. This soup is perfect for a comforting meal on a chilly day or when you're feeling under the weather.

History

This recipe is inspired by traditional Asian cuisine, where lemongrass is commonly used to add a citrusy and herbal flavor to dishes. The combination of lemongrass, ginger, and chilies in this soup creates a unique and delicious flavor profile that is sure to please your taste buds.

Ingredients

3 qt (2.84 liter) chicken broth
2 stalks fresh lemongrass (each 12 to 18 inches long)
12 slices fresh ginger (thin, quarter sized)
6 fresh jalapeno chilies
1.25 lb (567 g) cabbage
8 oz (227 g) mushrooms
2 carrots
2 lb (907 g) boneless skinless chicken breast halves
4 garlic cloves, peeled and chopped
1 (14.5 oz (411 g)) can diced tomatoes
0.5 cup lemon juice (approximate)
2 tbsp Asian fish sauce (nam pla or nuoc mam)
0.33 cup thinly sliced green onions
5 cup hot cooked rice
2 lemons, cut into wedges
1.5 cup chopped fresh cilantro

How to prepare

In a pan with a capacity of 1 to 10 qt (9.46 liters), bring the broth to a boil over high heat.
Meanwhile, remove and discard the coarse outer layers from the lemongrass and trim off and discard the stem ends.
Cut each stalk into lengths of about 3 inches.
Using the flat side of a knife, lightly crush the lemongrass and ginger.
Cut one or two chilies in half lengthwise (use two if you prefer it spicy); remove the stems from the remaining chilies (remove the seeds if you want less heat), finely chop them, and set aside.
Add the lemongrass, ginger, and halved chilies to the boiling broth.
Reduce the heat and simmer, covered, for 20 to 30 minutes.
Meanwhile, rinse the cabbage and cut it into shreds about 0.25 inch wide and 2 to 3 inches long.
Rinse the mushrooms, trim off and discard the stem ends and any discolored parts, and slice them lengthwise into 0.25-inch thick slices.
Peel the carrots and slice them into 0.25-inch thick slices.
Rinse the chicken and cut it into slices that are 0.25 inch thick and 1.5 to 2 inches long.
Using a slotted spoon, remove and discard the lemongrass, ginger, and chilies from the broth.
Add the cabbage, mushrooms, carrots, and garlic to the broth; cover and bring it to a boil over high heat.
Reduce the heat and simmer until the carrots are tender when pierced, which will take about 8 to 10 minutes.
Add the chicken and the tomatoes with their juice.
Cover and cook over high heat until the chicken is no longer pink in the center (cut to test), which will take about 3 to 5 minutes.
Add lemon juice and fish sauce to taste.
Sprinkle with green onions.
Place rice, lemon wedges, cilantro, and chopped chilies in separate bowls and offer them with the soup to add according to taste.

Variations

Add coconut milk for a creamy and rich flavor.
Use shrimp or tofu instead of chicken for a different protein option.
Add vegetables like bell peppers, snow peas, or bok choy for extra nutrients and texture.

Cooking Tips & Tricks

Be sure to crush the lemongrass and ginger before adding them to the broth to release their flavors.

- Adjust the amount of chilies to suit your spice preference.

- For a richer flavor, you can use homemade chicken broth instead of store-bought.

- Serve the soup with a side of steamed rice for a complete and satisfying meal.

Serving Suggestions

Serve the Lemon Grass Chicken Soup hot with a side of steamed rice and garnish with fresh cilantro, green onions, and a squeeze of lemon juice.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to meld together.

- Adjust the seasoning with more lemon juice or fish sauce to taste.

Ingredient Substitutions

Use dried lemongrass and ginger if fresh is not available.

- Substitute chicken thighs for chicken breasts for a richer flavor.

- Use vegetable broth for a vegetarian version of the soup.

Make Ahead Tips

You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Presentation Ideas

Serve the Lemon Grass Chicken Soup in individual bowls and garnish with a sprinkle of chopped cilantro and green onions for a pop of color.

Pairing Recommendations

Pair this soup with a side of steamed jasmine rice or crusty bread for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Lemon Grass Chicken Soup contains approximately 300 calories.

Carbohydrates

Each serving of Lemon Grass Chicken Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lemon Grass Chicken Soup contains approximately 5 grams of fats.

Proteins

Each serving of Lemon Grass Chicken Soup contains approximately 25 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and iron.

Alergens

This recipe contains soy (from the Asian fish sauce) and gluten (from the soy sauce). It may also contain traces of shellfish if the chicken broth used contains shellfish.

Summary

Lemon Grass Chicken Soup is a nutritious and balanced meal that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and fats, making it a healthy option for a satisfying meal.

Summary

Lemon Grass Chicken Soup is a delicious and nutritious dish that is perfect for a comforting meal. With its aromatic flavors and hearty ingredients, this soup is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a hot summer day and I was visiting my aunt who lived in the countryside. As soon as I stepped into her kitchen, I was hit with the most amazing aroma – a combination of lemongrass, ginger, and chicken simmering in a pot. I knew right then and there that I had to learn how to make this delicious soup.

My aunt, a seasoned cook who learned traditional recipes from her own mother, was more than happy to teach me. She explained that the key to this dish was the lemongrass – a fragrant herb commonly used in Southeast Asian cooking. She showed me how to prepare it by bruising the stalks with the back of a knife to release the flavor, then slicing them into pieces.

Next, she demonstrated how to make the broth. She started by sautéing onions, garlic, and ginger in a pot until they were fragrant, then added chicken broth and the lemongrass stalks. As the broth simmered, she added chunks of chicken breast, mushrooms, and a splash of fish sauce for extra umami.

While the soup cooked, my aunt shared stories of how she learned to make this dish. She explained that she had first tasted it at a street food stall in Thailand many years ago, and was so taken with the flavors that she begged the vendor for the recipe. The vendor, a kind old woman with a twinkle in her eye, had shown her how to make the soup from scratch, passing down generations of culinary knowledge in a single afternoon.

As the soup neared completion, my aunt added a handful of fresh herbs – cilantro and Thai basil – for a burst of freshness. She also squeezed in some lime juice for a tangy kick. Finally, she ladled the soup into bowls and garnished them with sliced red chilies and a drizzle of coconut milk.

I couldn't wait to taste it. The first spoonful was like a symphony of flavors – the bright, citrusy lemongrass, the earthy mushrooms, the tender chicken, and the aromatic herbs all came together in perfect harmony. It was unlike anything I had ever tasted before.

From that day on, I was hooked. I made the soup for my family and friends, each time tweaking the recipe to suit my own tastes. Sometimes I added a bit more ginger for extra heat, or swapped out the chicken for shrimp for a seafood twist. No matter how I changed it, the soup always remained a crowd favorite.

Over the years, I have made this soup countless times, each batch a little different from the last. I have shared the recipe with friends, who have in turn passed it on to their loved ones. And every time I make it, I am reminded of that summer day in my aunt's kitchen, where I first fell in love with the magic of lemongrass chicken soup.

So now, as I sit here writing this, I can't help but smile. The recipe for lemongrass chicken soup may have come from a street food vendor in Thailand, but it has become a cherished part of my own culinary repertoire. And I know that wherever this recipe may go in the future, it will always carry with it the memories of that hot summer day, the warmth of my aunt's kitchen, and the joy of sharing a delicious meal with loved ones.