Chicken soup often feels like a blank slate, but infusing it with fresh ginger and lemongrass adds a bright, herbal note that lifts the whole bowl. It’s a reminder that even the simplest ingredients can surprise you with their potential. I love that this recipe can be thrown together quickly but still feels like a little culinary adventure.
Why I keep coming back to this soup
It’s flexible, quick, and the flavors are unexpectedly lively. The fresh herbs and citrus keep it from feeling heavy, even on the coldest days. It always offers a comforting, yet invigorating, moment in my busy schedule.
Breaking down the key ingredients in this soup
- Chicken broth: The soul of the soup, choose homemade if possible for depth.
- Chicken (cooked shredded): Adds protein and heartiness. Use leftovers or poach extra chicken.
- Lemongrass: Gives a citrusy, fresh aroma, vibrant and slightly grassy.
- Ginger: Spicy warmth that balances the herbal notes.
- Lime: Brightens everything with a zesty punch, essential at the end.
- Cilantro: Herbaceous and fresh, adds a splash of color and flavor.
Tools and equipment that make it easier
- 4-quart pot: Main vessel for simmering all ingredients.
- Sharp knife: Precise chopping of aromatics and chicken.
- Ladle: Serving the soup without fuss.
- Measuring spoons: Ensuring perfect balance of flavors.
Step-by-step for a fragrant, warming chicken soup
Step 1: Start by gathering a sturdy 4-quart pot and a sharp knife. These are your best friends for this soup.
Step 2: Heat a tablespoon of oil over medium heat, about 160°C (320°F). Add diced onions and sauté until translucent, about 5 minutes.
Step 3: Add minced garlic, ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.
Step 4: Pour in 8 cups of chicken broth. Bring to a gentle simmer, about 90°C (194°F), and cook for 20 minutes.
Step 5: Add shredded cooked chicken, a squeeze of lime, and chopped cilantro. Simmer for another 10 minutes.
Step 6: Taste and adjust salt. Serve hot, with extra lime if desired.
Cooking checkpoints and tips to keep in mind
- Onions should be translucent, not browned, to keep the soup light.
- Lemongrass needs to be bruised to release its citrusy aroma.
- Simmer gently—boiling too vigorously can make the chicken tough.
- Taste frequently and adjust salt and lime for balance.
Common mistakes and how to fix them
- Boiling the soup too hard, making the chicken tough.? Use a gentle simmer, not vigorous boiling, to keep chicken tender.
- Forgetting to bruise lemongrass.? Bruise lemongrass firmly to release its bright aroma.
- Under-salting or over-salting at the end.? Taste and adjust seasoning before serving.
- Cooking lime juice, which dulls its brightness.? Add lime juice at the end, not during cooking.
Lemongrass Ginger Chicken Soup
Ingredients
Equipment
Method
- Heat a tablespoon of oil in a sturdy 4-quart pot over medium heat until shimmering. Add diced onion and sauté until translucent and fragrant, about 5 minutes, with a gentle sizzle and softening appearance.
- Add minced garlic, sliced ginger, and bruised lemongrass stalk to the pot. Cook for about 2 minutes until fragrant, with a slightly sizzling sound and a warm aroma filling the air.
- Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat. Let it simmer steadily for 20 minutes, watching it bubble gently and develop a fragrant, herbal aroma.
- Remove the lemongrass stalk and discard. Add the shredded cooked chicken to the broth and stir gently, rewarming it and allowing the flavors to meld for about 10 minutes. The broth should be steaming, and the chicken heated through.
- Squeeze fresh lime juice into the soup and stir well, then taste and season with salt as needed. The broth should be bright and flavorful, with a balance of herbal and citrus notes.
- Ladle the hot soup into bowls, garnishing each with chopped cilantro for a fresh, herbaceous finishing touch. Serve immediately, with extra lime on the side if desired.
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