Best 3 Shredded Chicken And Lemon Grass Soup Recipes

Embark on a culinary journey to Southeast Asia with our tantalizing Shredded Chicken and Lemongrass Soup. This symphony of flavors combines the delicate sweetness of shredded chicken, the aromatic essence of lemongrass, and a medley of herbs and spices. Dive into the depths of this savory broth, infused with the vibrant flavors of galangal, ginger, and lime leaves. As you savor each spoonful, experience the perfect balance of tangy, sour, and spicy notes, leaving your taste buds invigorated. This authentic Vietnamese soup is not only a delight for your palate but also a breeze to prepare.

In addition to the classic Shredded Chicken and Lemongrass Soup, this article offers a collection of delectable variations to satisfy diverse culinary preferences. Explore the depths of flavor with the Spicy Chicken and Lemongrass Soup, where fiery chilies add an extra kick to the aromatic broth. For a vegetarian delight, try the Vegetable and Lemongrass Soup, where an array of fresh vegetables takes center stage. If you prefer a seafood twist, indulge in the Shrimp and Lemongrass Soup, where succulent shrimp add a briny sweetness to the savory broth.

No matter your dietary preferences, this article has a Shredded Chicken and Lemongrass Soup recipe that will tantalize your taste buds. With step-by-step instructions and a comprehensive ingredient list, crafting these culinary masterpieces is easier than ever.

Let's cook with our recipes!

SHREDDED CHICKEN AND LEMON GRASS SOUP

Shredded Chicken and Lemon Grass Soup image

Make and share this Shredded Chicken and Lemon Grass Soup recipe from Food.com.

Provided by Luschka

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 whole chicken thighs
2 stalks lemongrass
2 kafir fresh lime leaves
2 garlic cloves, halved
1 red chile, roughly chopped
4 cm piece gingerroot, thickly sliced
1 lime, juice of
4 tablespoons light soy sauce
1 bunch green onion, thinly sliced
1 tablespoon fresh coriander leaves

Steps:

Remove the skin from the chicken thighs and discard; place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, including the seeds, and ginger and 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.
For pretty presentation and a little extra flavour, try drizzling a splash of chilli or sesame oil over the surface of each serving.

Nutrition Facts : Calories 327.4, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 1119, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 27.1

LEMONGRASS CHICKEN SOUP

Lemongrass Chicken Soup image

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.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

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

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.

Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g

SHREDDED CHICKEN AND LEMON GRASS SOUP

Shredded Chicken and Lemon Grass Soup image

This is a low fat delicate, aromatic broth. It makes a lovely light supper or can serve up to six as a starter. For this soup i use the whole chilli, including the seeds, which, when blended with the other flavours, gives it a wonderful kick. Make sure you use whole thighs with the bones in as this contributes greatly to the flavour of the broth.

Provided by Lene8655

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 whole chicken thighs
2 stalks lemongrass
2 kaffir lime leaves
2 garlic cloves, halved
1 red chile, roughly chopped
4 cm piece gingerroot, thickly sliced
1 lime, juice of
4 tablespoons soy sauce
5 green onions, thinly sliced
1 tablespoon fresh coriander leaves

Steps:

Remove the skin from the chicken thighs and discard: Place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, includong the seeds, and ginger and add 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
Strain the stock into a clean pan, then using 2 forks, shred the meat of the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the corriander leaves and serve.

Nutrition Facts : Calories 323.5, Fat 21.6, SaturatedFat 6.2, Cholesterol 118.4, Sodium 1117.2, Carbohydrate 4.7, Fiber 0.9, Sugar 1.5, Protein 26.9

Tips:

Use fresh ingredients: Fresh lemongrass, ginger, and herbs will give your soup the best flavor. If you can't find fresh lemongrass, you can use dried lemongrass, but it won't be as flavorful.
Don't overcrowd the pot: When you add the chicken and vegetables to the pot, make sure there's enough room for them to move around. If the pot is too crowded, the chicken and vegetables will cook unevenly.
Simmer the soup for at least 30 minutes: This will allow the flavors of the chicken, vegetables, and herbs to meld together.
Season the soup to taste: Before serving, taste the soup and add more salt, pepper, or fish sauce, if needed.
Serve the soup with your favorite toppings: Some popular toppings include rice noodles, bean sprouts, cilantro, and lime wedges.

Conclusion:

This shredded chicken and lemongrass soup is a delicious and healthy meal that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give this one a try!

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