Table of Contents

Aromatic Comfort: Lemon Grass Chicken Soup

There’s something deeply restorative about a fragrant bowl of soup, and this Lemon Grass Chicken Soup holds a special place in my heart. I remember shivering on a rainy evening in Hanoi, the air thick with the scent of spices, when a street vendor ladled me a steaming bowl of this very soup. The warmth spread through me instantly, chasing away the chill and leaving behind a lingering taste of sunshine and spice. It was a taste of home, even though I was thousands of miles away, and I’ve been chasing that flavor ever since.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Yield: About 4 quarts
Dietary Type: Dairy-Free

Ingredients

3 quarts chicken broth
2 stalks fresh lemongrass (each 12 to 18 inches long)
12 slices fresh ginger (thin, quarter sized)
6 fresh jalapeno chilies
1 1/4 lbs cabbage
8 ounces mushrooms
2 carrots
2 lbs boneless skinless chicken breast halves
4 garlic cloves, peeled and chopped
1 (14 1/2 ounce) can diced tomatoes
1/2 cup lemon juice (approximate)
2 tablespoons asian fish sauce (nam pla or nuoc mam)
1/3 cup thinly sliced green onion
5 cups hot cooked rice
2 lemons, cut into wedges
1 1/2 cups chopped fresh cilantro

Equipment Needed

Large pot (6-quart or larger)
Cutting board
Sharp knife
Slotted spoon
Bowls for serving

Instructions

In a large pot (6 to 10-quart), bring the 3 quarts of chicken broth to a boil over high heat.
While the broth is heating, prepare the lemongrass. Pull off and discard the coarse outer layers. Trim off and discard the stem ends. Cut each stalk into approximately 3-inch lengths.
Use the flat side of a knife to lightly crush the lemongrass and ginger slices. This helps release their fragrant oils.
Prepare the jalapeno chilies. Cut one or two chilies in half lengthwise (use two if you want a spicier soup). Stem the remaining chilies (remove seeds for less heat), finely chop, and reserve them separately.
Add the lemongrass, ginger, and halved chilies to the boiling broth. Reduce the heat to a simmer, cover the pot, and let it simmer for 20 to 30 minutes. This allows the broth to become infused with the aromatic flavors.
While the broth is simmering, prepare the vegetables and chicken. Rinse the cabbage and cut it into shreds approximately 1/4 inch wide and 2 to 3 inches long.
Rinse the mushrooms, trim off and discard the stem ends and any discolored parts, and slice them lengthwise into 1/4 inch thick pieces.
Peel the carrots and slice them into 1/4 inch thick rounds.
Rinse the chicken breasts and cut them into 1/4-inch thick slices, about 1 1/2 to 2 inches long.
After the broth has simmered for 20-30 minutes, use a slotted spoon to remove and discard the lemongrass, ginger, and halved chilies from the broth.
Add the shredded cabbage, sliced mushrooms, sliced carrots, and chopped garlic to the broth. Cover the pot and bring the mixture back to a boil over high heat.
Reduce the heat to a simmer and cook until the carrots are tender when pierced with a fork, about 8 to 10 minutes.
Add the sliced chicken and the can of diced tomatoes (with their juice) to the pot. Cover and cook over high heat until the chicken is no longer pink in the center (cut a piece to test), approximately 3 to 5 minutes. Be careful not to overcook the chicken, or it will become dry.
Stir in the lemon juice and asian fish sauce (nam pla or nuoc mam) to taste. Adjust the amount according to your preference.
Sprinkle the soup with the thinly sliced green onion.
Serve the soup hot. Place the hot cooked rice, lemon wedges, chopped fresh cilantro, and reserved chopped chilies in separate bowls and offer them with the soup, allowing each person to add them to their own bowl according to their taste.

Expert Tips & Tricks

Infuse even more flavor: For a deeper lemongrass flavor, consider bruising the lemongrass stalks even more aggressively before adding them to the broth. You can also let the lemongrass and ginger steep in the hot broth for longer – even up to an hour – for a more intense flavor.
Chicken perfection: To avoid dry chicken, poach the chicken breasts whole in the broth, then shred them just before serving. This method ensures the chicken stays incredibly moist.
Spice level control: If you’re sensitive to spice, remove the seeds and membranes from the jalapenos before chopping them. You can also use a milder pepper, such as Anaheim peppers, for a less intense heat.
Make ahead: The broth can be made ahead of time and stored in the refrigerator for up to 3 days. Add the vegetables and chicken just before serving.

Serving & Storage Suggestions

Serve this Lemon Grass Chicken Soup hot, allowing each person to customize their bowl with rice, lemon wedges, cilantro, and chopped chilies. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. Freezing is not recommended, as the vegetables can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	318.1 kcal	N/A
Calories from Fat	41g	13%
Total Fat	4.6 g	7%
Saturated Fat	1.1 g	5%
Cholesterol	58.1 mg	19%
Sodium	1308.6 mg	54%
Total Carbohydrate	38.3 g	12%
Dietary Fiber	3.6 g	14%
Sugars	6 g	24%
Protein	30 g	59%

Variations & Substitutions

Vegetarian Option: Substitute the chicken broth with vegetable broth and replace the chicken with tofu or extra mushrooms. Omit the fish sauce or substitute with soy sauce or tamari.
Coconut Milk Variation: For a creamier soup, add a can of coconut milk in the last few minutes of cooking. This will add richness and a subtle coconut flavor.
Noodle Soup: Add cooked rice noodles or glass noodles to the soup for a heartier meal.
Lime instead of Lemon: Substitute lime juice for lemon juice for a slightly different citrusy flavor.
Spicier Soup: Add a dash of chili oil or sriracha to each bowl for an extra kick.
Seasonal Vegetables: Feel free to incorporate seasonal vegetables like bok choy, snow peas, or bean sprouts.

FAQs (Frequently Asked Questions)

Q: Can I use dried lemongrass instead of fresh?
A: Fresh lemongrass is highly recommended for the best flavor, but if unavailable, use dried lemongrass. Use about 1-2 teaspoons of dried lemongrass per stalk, and simmer for a longer time to extract the flavor.

Q: How can I make this soup less spicy?
A: Remove the seeds and membranes from the jalapenos before chopping them, or use a milder pepper. You can also add the chopped chilies to individual bowls, allowing each person to control the spice level.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used as a substitute for chicken breasts. They will add more flavor and stay moist during cooking.

Q: How do I store leftover soup?
A: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Q: Can I freeze this soup?
A: Freezing is not recommended, as the vegetables can become mushy upon thawing. However, the broth can be made ahead and frozen. Add the fresh vegetables and chicken when you are ready to serve.

Final Thoughts

This Lemon Grass Chicken Soup is more than just a recipe; it’s a journey of flavors that transports me back to that rainy evening in Hanoi. It’s a dish that nourishes the body and soul, and I hope you enjoy creating and sharing it with your loved ones. Don’t be afraid to experiment with the ingredients and adjust the flavors to your liking. If you try this recipe, I’d love to hear your feedback and any variations you create! Pair it with some fresh spring rolls for a complete and satisfying meal.

Lemon Grass Chicken Soup Recipe