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Lemon Grass and Chicken Soup
Lemon grass and chicken soup
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Rating: 0
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Rate this recipe!
Course Soup
Cuisine Asian
Servings
people
Ingredients
Course Soup
Cuisine Asian
Servings
people
Ingredients
Lemon grass and chicken soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice the lower portion of the lemongrass stalk.
  2. Place chicken broth in a large soup pot over medium-high heat.
  3. 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.
  4. 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.
  5. Turn heat down to minimum. Add lime juice and stir.
  6. 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.
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