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Lemongrass Chicken Soup

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PREP TIME
55 min
COOKING TIME
35 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner Asian East And Southeast Asian
Lemongrass Chicken Soup
Ingredients
  • 4 cups chicken broth
  • 2 lemons, zested and juiced
  • 1 head garlic, minced
  • 1 lime, zested and juiced
  • 10 whole black peppercorns
  • 1 teaspoon soy sauce
  • 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
  • 4 dashes fish sauce
  • 1 dried red chile pepper
  • 4 stalks lemongrass, trimmed
  • water
  • 8 ounces cubed cooked chicken
  • 6 green onions, thinly sliced
  • 1 carrot, cut into matchsticks, or to taste
  • 1 cup thinly sliced cabbage, or to taste
  • 1 cup mung bean sprouts, or to taste
  • 2 ounces dried Chinese mushrooms, or to taste
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped Thai basil
  • 2 tablespoons chopped mint
  • 4 teaspoons garlic chile paste, or to taste, divided
Instructions
1
Combine chicken broth, lemon juice, the grated outer layer of lemons, minced garlic, lime juice, the grated outer layer of limes, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
2
Next, take the tough outer stalks off lemongrass and cut the inner stalks in half. Then, slice them into 3-inch pieces and place them in a resealable plastic bag. Use a hammer to pound the lemongrass until it is bruised.
3
Add water to the bag and pour it into the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
4
Strain the liquid from the solids using a small mesh strainer and discard the solids. Pour the strained liquid back into the pot.
5
Now, add chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint to the soup. Simmer over medium heat until the carrot is tender, about 10 minutes.
6
Finally, spoon a small amount of garlic chile paste into the bottom of each serving bowl and ladle the soup on top.