Thai Lemongrass Chicken Soup
Aromatic Thai chicken soup with lemongrass, galangal, and lime—bright, spicy, and deeply savory in minutes. A restaurant-quality bowl that's easier than it looks.
- Total time
- 25 min
- Servings
- 2
- Calories
- 180
- Protein
- 24g
Ingredients
- 10 oz boneless skinless chicken thighs
- 3 cups low-sodium chicken broth
- 2 whole lemongrass stalks
- 1 inch piece fresh galangal, peeled
- 2 whole Thai red chilis
- 1 whole lime
- 1.5 tablespoons fish sauce
- 1 teaspoon palm sugar or brown sugar
- 4 oz cremini mushrooms
- ¼ cup fresh Thai basil or cilantro
Instructions
- 1
Slice 10 oz of boneless skinless chicken thighs into bite-sized pieces about 1.5 inches wide — thighs stay juicier than breasts in soup. Set aside on a plate.
- 2
Prepare the aromatics: Trim the root ends off 2 lemongrass stalks, remove the tough outer layers, then cut the pale inner cores into 2-inch pieces and crush them lightly with the side of your knife to release their oils. Slice 1 inch of fresh galangal into thin coins. Cut 2 Thai red chilis in half lengthwise — remove seeds if you prefer less heat.
- 3
Halve 4 oz of cremini mushrooms — quarter any that are especially large so they cook at the same rate. Juice 1 lime and set the juice aside. Pick 0.25 cup of fresh Thai basil or cilantro leaves and set aside for garnish.
- 4
Pour 3 cups of low-sodium chicken broth into a 3-quart saucepan and bring to a boil over medium-high heat. Once boiling, add the crushed lemongrass pieces, galangal coins, and red chili halves. Reduce the heat to medium and simmer for 3-4 minutes — the broth should smell powerfully fragrant and aromatic, with the lemongrass releasing its signature citrus perfume.
- 5
Carefully add the sliced chicken to the simmering broth. Stir gently and cook for 3-4 minutes, watching the chicken pieces until they turn opaque and cooked through — they should be pale pink fading to white when you cut into the thickest piece.
- 6
Add the halved mushrooms and simmer for another 2 minutes, until they begin to soften. Stir in 1.5 tablespoons of fish sauce and 1 teaspoon of palm sugar or brown sugar — the fish sauce may smell pungent on its own, but it's essential for depth. Taste the broth and adjust seasoning if needed.
- 7
Remove the pan from heat and stir in the reserved lime juice — the acidity brightens all the flavors and cuts through the richness. Ladle the soup into bowls, distributing the chicken and mushrooms evenly. Garnish with the Thai basil or cilantro leaves and serve immediately while steaming hot.
Tools you’ll need
- 3-quart saucepan
- wooden spoon
- cutting board
- chef's knife
- microplane or vegetable peeler
- fine-mesh strainer
- ladle
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