Thai Chicken Lemongrass Soup Recipes

CAMBODIAN LEMONGRASS CHICKEN SOUP

Steps:

• Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
• Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
• Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
• Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
• Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

CHICKEN LEMONGRASS SOUP

Steps:

• Boil the chicken stock in a large pot with the Tom-Yum Paste.
• Add in the uncooked chicken and keep at a low boil till the chicken is cooked half through.
• Bruise the lime leaves by rubbing them in your hand a bit to bruise them so they give off more flavor and aroma.
• Bruise the lemongrass by hitting it with the flat side of a knife, as you would with garlic.
• Throw the lime leaves and lemon grass into pot along with the fish sauce,lime juice, and chili flakes.
• Cook on med-low for an hour- 45 min or as long as it takes the chicken to completly cook.
• You can cook the chicken till its very tender and almost falls off the bone if you like --
• Once ready serve hot, in a bowl with another bowl of rice.
• *** ALL ingredients (lime juice, fish sauce, etc) can be increased or decreased to your liking -- I prefer this soup to be really sour, lemon/lime tasting and a bit spicy, while others may like more salty (add more fish sauce then) and sour flavor.

LEMONGRASS CHICKEN SOUP

Steps:

• Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
• Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
• Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

THAI CHICKEN LEMONGRASS SOUP RECIPE

Steps:

• Bring the stock to a boil over medium heat in a soup pot. In a strainer, add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes. Pull out "infusing" ingredients. Uncover the pot and stir in the chicken, coconut milk, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Place jasmine rice in the bottom of soup bowls. Ladle the soup on top. Garnish with the cilantro and lime wedges. Cook's Note: Lemongrass imparts a delicate citrusy flavor and aroma, but if you can't find lemongrass, use equal parts lemon peel and ginger. Kaffir lime is gently limey with lots of aroma, but you can substitute lime peel if you can't find it.