Go Back
Lemon grass and chicken soup

Lemon Grass and Chicken Soup

Print Recipe Share on Facebook
Course Soup
Cuisine Asian
Servings 8 people

Ingredients
  

  • 6 cups chicken stock
  • 1-2 chicken breasts sliced, or 1-2 cups roasted chicken or 1-2 cups turkey
  • 3 stalks lemongrass
  • 4 leaves kaffir lime fine julienne
  • 1 cup shiitake mushrooms sliced
  • 1 thumb-sized piece galangal or ginger grated
  • 1-3 fresh red chilies minced (to taste), or substitute 1/2 to 3/4 tsp. dried crushed chili
  • 1/2-1 can coconut milk good-quality
  • 2 tbsp lime juice
  • 2+ tbsp fish sauce
  • 1 tsp brown sugar
  • 1/2 cup mini corn ears
  • 1/2 cup onions finely chopped
  • 1/2 cup carrot strings
  • 1 cup cilantro leaves fresh
  • 1 cup basil leaves fresh
  • 3 spring (green) onions sliced

Instructions
 

  • Slice the lower portion of the lemongrass stalk.
  • Place chicken broth in a large soup pot over medium-high heat.
  • Add fresh chicken (or leftover chicken or turkey), corn, chopped onions, carrots and mushrooms. Also add the prepared lemongrass, plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
  • Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
  • Turn heat down to minimum. Add lime juice and stir.
  • Do a taste test. Look for a balance between spicy, sour, salty and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you’d like it creamier, add more coconut milk. If not spicy enough, add more chili.