Best 6 Lemongrass Chicken Soup Recipes

LEMONGRASS CHICKEN SOUP

Steps:

• Place 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.
• Add 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).
• Skim 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.

LEMONGRASS CHICKEN SOBA NOODLE SOUP

Steps:

• Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.
• Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.
• Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.
• Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.

CURRIED LEMONGRASS CHICKEN NOODLE SOUP

Steps:

• Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.
• Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes.
• Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Bring a large pot of water to a boil. Cook rice noodles in the water until softened, about 8 minutes; drain. Divide noodles between 6 soup bowls. Ladle soup over noodles.

SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK

Steps:

• Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
• Bring to boil over medium heat.
• Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
• Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
• Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.

'SPRING CHICKEN' SOUP WITH ARTICHOKES, WHITE BEANS AND LEMONGRASS

Steps:

• Heat the oil in a 3-quart soup pot over medium heat. When the oil is hot, add the onion and cook until tender and fragrant, about 2 minutes.
• Trim 1 inch away from the white end of the lemongrass, then cut off the green tops of the stalk and discard. Bash the lemongrass with the flat end of a meat mallet until the stalk is flattened. Cut the stalk in half, then slice one half lengthwise into strips, and finely mince the other half.
• Add the garlic and minced lemongrass to the pot, give a good stir and cook for another 2 minutes. Stir in the white beans, artichokes and soy sauce. Season with 1/2 teaspoon salt and pinch of pepper and give another good stir. Add the Basic Chicken Stock and shredded chicken, drop the remaining lemongrass strips into the soup and allow to simmer for 30 minutes.
• Remove any large lemongrass strips before serving. Garnish with freshly torn parsley or cilantro as desired.
• Cut the chicken carcass bones in half, through the backbone. Place all of the chicken bones into a soup pot along with the carrot, celery, onion and parsley stems. Pour water into the pot until all of the ingredients are covered. Bring the pot to a boil over medium-high heat. When the water reaches a boil, reduce the heat to low. Allow the stock to simmer over low heat, uncovered, occasionally skimming off any foam that forms on the top, for 2 hours.
• Strain the stock through a fine-mesh strainer. Discard the bones and vegetables. Use the stock immediately, or chill the stock overnight in the refrigerator. The next day, remove any fat and solids that have gathered on the surface. The stock will keep in the refrigerator for up to 5 days, or can be frozen for future use.

CAMBODIAN LEMONGRASS CHICKEN SOUP

Steps:

• Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
• Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
• Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
• Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
• Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.