Thai Lemongrass Chicken Soup
Fragrant, bright, and ready in 25 minutes. Lemongrass, galangal, and lime juice create an aromatic broth that's both comforting and fresh.
- Total time
- 25 min
- Servings
- 4
- Calories
- 240
- Protein
- 35g
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 3 stalks lemongrass stalks, white parts only
- 2 inches galangal, sliced
- 6 cups chicken broth
- 3 tbsp lime juice
- 1.5 tbsp fish sauce
- 2 chilies Thai red chilies (whole or sliced)
Instructions
- 1
Bruise lemongrass by smashing each stalk with the side of a knife, then cut into 2-inch pieces.
- 2
Bring broth, lemongrass, galangal, and chilies to a simmer in a large pot over medium heat.
- 3
Add chicken and simmer until cooked through, about 12–15 minutes. Chicken should shred easily.
- 4
Remove chicken to a cutting board. Shred into bite-size pieces using two forks.
- 5
Strain soup through a fine sieve into a clean pot, discarding solids. Return to low heat.
- 6
Stir in lime juice and fish sauce. Taste and adjust seasoning with more lime or salt as needed.
- 7
Return shredded chicken to the pot and warm through, about 2 minutes. Serve hot.
Tools you’ll need
- large pot (5–6 quart)
- cutting board
- chef's knife
- fine-mesh sieve
- 2 forks
- wooden spoon
- ladle
- bowls
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