CAMBODIAN LEMONGRASS CHICKEN SOUP
My Khmer sons both love this soup at our favorite Cambodian restaurant, Chez Sovan, in San Jose, CA. This is my attempt to match the flavors at home. My oldest son's comment on trying the soup was, Mmm so close, make some more! Serve with warm baguette.
Provided by KLemons
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 49.2 mg, Fat 8.6 g, Fiber 6.5 g, Protein 21.4 g, SaturatedFat 2.1 g, Sodium 1209.1 mg, Sugar 4.9 g
LEMONGRASS CHICKEN SOUP
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g
CHICKEN LEMONGRASS SOUP
This soup is what my Mom always made for me when I was sick...I called it the Thai version of Chicken Noodle Soup. The way I always ate this soup is to have the soup in a bowl and then a bowl of rice, then eat a spoonful of rice then down it with some soup. The recipe is written how I enjoy it, Hot and Sour
Provided by Sweet Sami
Categories Thai
Time 2h5m
Yield 4 bowls, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 356.5, Fat 10.8, SaturatedFat 2.8, Cholesterol 97.5, Sodium 1067.9, Carbohydrate 22.6, Fiber 0.3, Sugar 9.8, Protein 39.6
LEMON GRASS CHICKEN SOUP
This soup is easy to make, hearty and satisfying. This soup is rather mild, but chose to leave it that way in deference to those who don't eat spicy food. If you were serving a large group with different tastes, that would be a consideration. I use about double the lemon grass, fish sauce, peppers and cilantro, putting half the peppers and cilantro in the soup and the other half for each person to add. If you can find them, Thai chili peppers are hotter than jalapenos!
Provided by SharleneW
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In an 1 to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard course outer layers from lemon grass and trim off and discard stem ends. Cut each stalk into about 3-inch lengths. With the flat side of a knife, lightly crush lemon grass and ginger. Cut one or two chilies in half lengthwise (use two if you'd like it spicy); stem remaining chilies (seed, if desired, for less heat), finely chop and reserve. Add lemon grass, ginger, and halved chilies to boiling broth. Reduce heat and simmer, covered, for 20 to 30 minutes.
- Meanwhile, rinse cabbage and cut into shreds about 1/4 inch wide and 2 to 3 inches long. Rinse mushrooms, trim off and discard stem ends and discolored parts, and slice lengthwise 1/4 inch thick. Peel carrots and slice 1/4 inch thick. Rinse chicken and cut into 1/4-inch thick slices 1 1/2 to 2 inches long.
- With a slotted spoon, remove and discard lemon grass, ginger and chilies from broth.
- Add cabbage, mushrooms, carrots, and garlic to broth; cover and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, 8 to 10 minutes.
- Add chicken and tomatoes with their juice. Cover and cook over high heat until chicken is no longer pink in the center (cut to test). This will take about 3 to 5 minutes. Add lemon juice and fish sauce to taste. Sprinkle with green onions.
- Place rice, lemon wedges, cilantro and chopped chilies in separate bowls and offer with soup to add to taste.
Nutrition Facts : Calories 318.1, Fat 4.6, SaturatedFat 1.1, Cholesterol 58.1, Sodium 1308.6, Carbohydrate 38.3, Fiber 3.6, Sugar 6, Protein 30
CURRIED LEMONGRASS CHICKEN NOODLE SOUP
It is a quick tasty meal that my wife and guests love. If any is leftover, it can be thickened with cornstarch and served over rice.
Provided by Gregg Bracke
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.
- Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes.
- Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Bring a large pot of water to a boil. Cook rice noodles in the water until softened, about 8 minutes; drain. Divide noodles between 6 soup bowls. Ladle soup over noodles.
Nutrition Facts : Calories 624 calories, Carbohydrate 101.8 g, Cholesterol 29 mg, Fat 16.7 g, Fiber 1.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1227.4 mg, Sugar 34.6 g
LEMONGRASS CHICKEN
Fresh lemongrass can be found at Asian markets, specialty greengrocers, and at many supermarkets. If unavailable use dried lemon grass (soak in hot water for 20 minutes). Or use 1 teaspoon grated lemon zest. Taken from Steven Raichlen's "Big Flavor Cookbook."
Provided by Dancer
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
- Cut these strips into 2-inch pieces.
- Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
- Let marinate for 5 to 10 minutes.
- Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
- What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
- Mince the core finely: You'll need about 2 tablespoons.
- Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
- Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
- Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
- Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
- Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
- Sprinkle the chicken with the cilantro, if desired, and serve at once.
SPICY LEMONGRASS CHICKEN NOODLE SOUP
I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.
Provided by GourmetGradStudent
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
- Heat oil in medium sized pot over medium-high heat.
- Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
- Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
- Add the chicken stock and water and bring to a boil.
- Add the noodles and cook for 5 minutes or until chicken is cooked through.
- Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
- Let stand for a few minutes then discard lemon grass.
- Serve with siracha, lime wedges, and oyster sauce.
Nutrition Facts : Calories 313.6, Fat 11.7, SaturatedFat 2.9, Cholesterol 53.2, Sodium 364.9, Carbohydrate 27.4, Fiber 1.2, Sugar 3.7, Protein 23.6
CHICKEN IN LEMONGRASS COCONUT BROTH
I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Provided by QTSunDoll
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
- Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
- Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
- Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
- Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g
LEMONGRASS CHICKEN
It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.
Provided by Mrs. Ching
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
- Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g
More about "lemon grass chicken soup recipes"
LEMONGRASS CHICKEN SOUP - NEW ERA HEALTHYEATING
From newerahealthyeating.com
GINGER LEMONGRASS CHICKEN NOODLE SOUP - LIVELY TABLE
From livelytable.com
LEMONGRASS CHICKEN & RICE SOUP | RACHAEL RAY IN SEASON
From rachaelraymag.com
CHICKEN NOODLE SOUP WITH LEMONGRASS - RECIPE
From finecooking.com
LEMONGRASS CHICKEN PHO | COOKSTR.COM
From cookstr.com
LEMONGRASS & GINGER CHICKEN SOUP | FOOD MATTERS®
From foodmatters.com
LEMONGRASS AND GINGER CHICKEN SOUP | DONNA HAY
From donnahay.com.au
LEMONGRASS CHICKEN SOUP - BETTER HOMES & GARDENS
From bhg.com
Total Time 20 minsCalories 67 per serving
- Cut lemon grass pieces in half lengthwise. Tie lemon grass pieces into a bundle with 100-percent-cotton string. Combine broth, lemon grass bundle, mushroom slices, and pepper in a medium saucepan. Bring mixture just to boiling. Reduce heat; simmer, uncovered, for 10 minutes.
- Remove lemongrass bundle. Add cooked chicken and asparagus. Simmer, uncovered, for 3 minutes or until chicken is heated through and asparagus is crisp-tender. Remove from heat. Stir in green onion. Ladle into warm soup bowls. Top with fresh basil leaves, if desired. Makes 4 servings.
LEMON GRASS CHICKEN SOUP - GLUTEN FREE RECIPES
From fooddiez.com
LEMONGRASS CHICKEN SOUP | THE SUBVERSIVE TABLE
From thesubversivetable.com
LEMONGRASS CHICKEN SOUP | A ZESTY BITE
From azestybite.com
LEMON GRASS CHICKEN SOUP - GLUTEN FREE RECIPES
From fooddiez.com
LEMONGRASS AND CHICKEN SOUP - COOK2NOURISH
From cook2nourish.com
LEMONGRASS CHICKEN NOODLE SOUP - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
THAI LEMON GRASS-CHICKEN SOUP - LANICOOKS.COM
From lanicooks.com
LEMONGRASS CHICKEN - TASTE OF ASIAN FOOD
From tasteasianfood.com
INSTANT POT THAI LEMONGRASS SOUP WITH CHICKEN – LOW CARB RECIPE
From foodfitnesslifelove.com
CHICKEN AND POTATO SOUP WITH LEMONGRASS RECIPE - FOOD & WINE
From foodandwine.com
LEMON GRASS CHICKEN SOUP - PLAIN.RECIPES
From plain.recipes
LEMON GRASS AND CHICKEN SOUP - JMORE
From jmoreliving.com
LEMON GRASS CHICKEN SOUP RECIPE -SUNSET MAGAZINE
From sunset.com
LEMON-GRASS CHICKEN SOUP WITH EGG NOODLES
From pinterest.ca
LEMONGRASS CHICKEN ORZO SOUP - LITTLE SPICE JAR
From littlespicejar.com
SPICY LEMONGRASS CHICKEN RECIPE - CHARLES PHAN | FOOD & WINE
From foodandwine.com
LEMONGRASS CHICKEN SOUP - GLUTEN FREE RECIPES
From fooddiez.com
LEMONGRASS CHICKEN SOUP WITH RICE - A PERFECT FEAST
From aperfectfeast.com
LEMON GRASS CHICKEN SOUP | RECIPES WIKI | FANDOM
From recipes.fandom.com
LEMON GRASS CHICKEN SOUP - GLUTEN FREE RECIPES
From fooddiez.com
LEMON GRASS CHICKEN SOUP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
LEMONGRASS CHICKEN SOUP RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
LEMON-GRASS CHICKEN SOUP WITH EGG NOODLES - LCBO
From lcbo.com
ROASTED LEMONGRASS CHICKEN THIGHS - THE WOKS OF LIFE
From thewoksoflife.com
LEMONGRASS CHICKEN SOUP - HAVE A PLANT
From fruitsandveggies.org
LEMONGRASS CHICKEN SOUP - KIMI EATS GLUTEN FREE
From kimieatsglutenfree.com
SIMPLE COOKING CHICKEN SOUP PHILIPPINES FOOD TINULANG MANOK …
From youtube.com
10 BEST LEMONGRASS SOUP RECIPES | YUMMLY
From yummly.com
10 BEST THAI LEMONGRASS CHICKEN RECIPES - YUMMLY
From yummly.com
10 BEST THAI CHICKEN SOUP LEMONGRASS RECIPES | YUMMLY
From yummly.com
LEMONGRASS CHICKEN - NADIA LIM
From nadialim.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #soups-stews #poultry #asian #thai #chicken #stove-top #dietary #meat #equipment
You'll also love