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Lemongrass Ginger Chicken Soup

This vibrant chicken soup is infused with fresh ginger and lemongrass, creating a fragrant, herbal broth that lifts the senses. Shredded cooked chicken adds heartiness, while lime and cilantro brighten the final dish, which has a clear, comforting appearance. Quick to make, it offers a lively, soothing experience in every bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger sliced
  • 1 stalk lemongrass bruised to release aroma
  • 8 cups chicken broth
  • 2 cups cooked shredded chicken preferably leftovers
  • 1 lime juiced, to taste
  • 1/4 cup cilantro chopped
  • to taste salt

Equipment

  • 4-quart pot
  • Sharp knife
  • Ladle
  • Measuring spoons

Method
 

  1. Heat a tablespoon of oil in your 4-quart pot over medium heat until shimmering.
  2. Add diced onion and sauté until translucent and fragrant, about 5 minutes, listening for a gentle sizzle and watching for the onions to turn clear.
  3. Stir in minced garlic, sliced ginger, and bruised lemongrass stalk, cooking until aromatic, about 2 minutes, filling the kitchen with a bright, herbal scent.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer; let it cook for about 20 minutes, allowing the flavors to meld and the broth to develop depth.
  5. Remove the lemongrass stalk, then add the shredded cooked chicken to the broth, stirring to combine, and cook for another 10 minutes to warm through.
  6. Finish by squeezing fresh lime juice into the soup and stirring in chopped cilantro, adjusting salt to taste for a balanced, bright flavor.
  7. Ladle the hot soup into bowls, garnish with extra cilantro or lime if desired, and serve immediately for a fragrant, comforting meal.