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
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
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
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
More about "lemongrass chicken soup recipes"
LEMON GRASS CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (9)Published 2004-05-24Servings 10-12Calories 254 per serving
- In an 8- to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard coarse outer layers from lemon grass and trim off and discard stem ends; rinse lemon grass. Cut each stalk into about 3-inch lengths. With the flat side of a knife, lightly crush lemon grass and ginger. Rinse chilies and cut one or two 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.
SHREDDED CHICKEN AND LEMONGRASS SOUP - RACHEL COOKS THAI
From rachelcooksthai.com
- Add the shallots, chilis, galangal, lemongrass, and torn kaffir lime leaves to the pot and let simmer for 5-10 minutes.
- Next add the chicken breast to the pot of herbs and let cook. Once the chicken is cooked through, add the fish sauce and lime juice and then remove the pot from the heat.
CHICKEN LEMONGRASS NOODLE SOUP RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
- Place vermicelli in a heatproof bowl, cover with boiling water and stand, stirring occasionally, until softened (10 minutes). Drain well.
- Combine stock and 300ml water in a saucepan and bring to the boil. Add lemongrass, ginger, galangal and chicken, reduce heat to medium, and simmer gently until chicken is cooked through (4-6 minutes). Add tomato, spring onion, chilli, and fish sauce to taste. Add lime juice and season with salt to taste.
LEMONGRASS CHICKEN ORZO SOUP - LITTLE SPICE JAR
From littlespicejar.com
- Heat the olive oil over medium-high heat in a large stockpot. Sauté the onion, and garlic until tender, about 5 minutes.
- Add the chicken broth, lemongrass stalks, grated ginger, lemon zest, lemon juice, bay leaf, and bring to a boil.
- Add the orzo and cook, stirring occasionally, for 8 minutes, or until orzo is tender. Add the chicken and the carrots and heat for about 5 minutes.
LEMONGRASS CHICKEN CHOP - TASTE OF ASIAN FOOD
From tasteasianfood.com
- Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.
- Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.
LEMONGRASS CHICKEN SOUP | THE SUBVERSIVE TABLE
From thesubversivetable.com
- Butcher Chicken Leg Quarters into two pieces: legs and thighs. Place the chicken pieces into the stock pot. Or, leave them in whole. (I find it cooks faster when butchered into two).
- Prep Lemongrass: place 1 stalk on a cutting board. Pound with a mallet or rolling pin until cracked and splitting apart. Alternately, grip a knife handle with your fist and pound down with the butt of the handle. The bruised lemongrass should be fragrant. Place in stock pot, on top of chicken. Add onion, salt, and water.
- Bring to a boil. Lower heat to medium low and simmer until chicken is tender and the broth looks oily and golden yellow in color, about 30 minutes.
LEMONGRASS CHICKEN & RICE SOUP | RACHAEL RAY IN SEASON
From rachaelraymag.com
- In a large pot with a lid, bring the rice and 4 quarts (16 cups) water to a boil. Add the chicken (including wings and legs), lemongrass, ginger and 1 tsp. salt. Simmer, partially covered, over medium until the chicken is cooked through, about 25 minutes. Transfer the chicken to a large bowl. Let cool, then shred the chicken, discarding the skin and bones.
- Meanwhile, continue cooking the rice, uncovered, over medium-high, stirring occasionally, until the rice breaks down and the soup is thick and creamy, 20 to 25 minutes. Stir in the fish sauce; season with salt. Discard the lemongrass and ginger.
- In a small saucepan, heat the canola oil over medium-high. Fry the garlic, stirring often, until just golden, about 1 minute; transfer to paper towels.
SPICY CHICKEN SOUP WITH LEMONGRASS AND GINGER
KHMER LEMONGRASS CHICKEN SOUP - CAMBODIAN RECIPE
From cambodiarecipe.com
- In a big deep pot about 6 to 7 cups of water, add all the ingredients for the chicken stock together.
- Bring to a boil for 5 minutes then reduce heat and simmer for at least 1 to 2 hours till the chicken is done.
GINGER LEMONGRASS CHICKEN NOODLE SOUP - LIVELY TABLE
From livelytable.com
- Place ginger, lemongrass and green onions in a soup pot. Add broth and bring to a gentle simmer. Cover and simmer 10 minutes.
- Add chicken to the pot and continue simmering until chicken is cooked through, about 15 minutes.
- Remove the chicken, shred it and set aside. Strain the broth and discard the solids. Return broth to the pot.
VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN | RECIPETIN EATS
From recipetineats.com
- Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
- Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
LEMONGRASS NOODLE SOUP WITH CUCUMBER & CHICKEN - THE ...
From theflavorbender.com
- In a saucepan, pour the chicken stock and add to it the following - the lemongrass, 1 fresh chilli or 1-2 dried chilli, ginger, sliced onions, sugar, soy-sauce, and coconut milk.
- Bring to a boil on medium heat and then lower the heat and let it simmer for about 40 min to 1 hour. Add the lime juice and lime zest as well.
RECIPES WITH LEMONGRASS TO SOOTHE, CALM, HEAL ...
From grantourismotravels.com
LEMONGRASS & GINGER CHICKEN SOUP | FOOD MATTERS®
From foodmatters.com
LEMONGRASS RECIPES | ALLRECIPES
From allrecipes.com
LEMONGRASS CHICKEN SOUP - HAVE A PLANT
From fruitsandveggies.org
LEMONGRASS CHICKEN SOUP | EATFRESH
From eatfresh.org
30 MINUTE HEARTY LEFTOVER CHICKEN LENTIL SOUP | SWEET2SAVOURY
From sweet2savoury.com
INSTANT POT THAI LEMONGRASS SOUP WITH CHICKEN - LOW CARB ...
From foodfitnesslifelove.com
10 BEST THAI CHICKEN SOUP LEMONGRASS RECIPES | YUMMLY
From yummly.com
CHICKEN NOODLE SOUP WITH LEMONGRASS - RECIPE - FINECOOKING
From finecooking.com
LEMONGRASS CHICKEN SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THAI LEMONGRASS CHICKEN SOUP RECIPE - CREATE THE MOST ...
From recipeshappy.com
CHICKEN LEMONGRASS SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
EXCELLENT LEMONGRASS SOUP RECIPES THAT YOU CAN EASILY TRY ...
From tastessence.com
CHICKEN, GINGER AND LEMONGRASS SOUP BY BARNETTANZAC. A ...
From recipecommunity.com.au
10 BEST THAI LEMONGRASS CHICKEN RECIPES - YUMMLY
From yummly.com
CHICKEN AND POTATO SOUP WITH LEMONGRASS RECIPE - MAGGIE ...
From foodandwine.com
LEMONGRASS CHICKEN SOUP RECIPES - FOOD.VISUALSTORIES.COM
From food.visualstories.com
10 BEST LEMONGRASS SOUP RECIPES | YUMMLY
CAMBODIAN LEMONGRASS CHICKEN SOUP - CHICKEN SOUP RECIPES
From worldrecipes.org
LEMONGRASS CHICKEN NOODLE SOUP - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
LEMONGRASS CHICKEN-VEGGIE SOUP - HY-VEE RECIPES AND IDEAS
From hy-vee.com
CHICKEN AND LEMONGRASS SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
PALEO HEALING LEMONGRASS SOUP - FORAGED DISH
From forageddish.com
LEMONGRASS CHICKEN SOUP - GLUTEN FREE RECIPES
From fooddiez.com
IS LEMONGRASS SOUP GOOD FOR YOU? – FOOD & DRINK
From smallscreennetwork.com
EASY LEMONGRASS CHICKEN SOUP RECIPE - ALL INFORMATION ...
From therecipes.info
LEMONGRASS CHICKEN SOUP (NQAIJ QIAB HAU) – CWENGAUKEL
From cwengaukel.wordpress.com
KHAO POON: CHICKEN, RED CURRY, AND LEMONGRASS SOUP - TASTEFOOD
From tastefoodblog.com
CHICKEN COCONUT SOUP WITH LEMONGRASS | WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN NOODLE SOUP WITH LEMONGRASS RECIPE
From telegraph.co.uk
THAI CHICKEN NOODLE SOUP WITH LEMONGRASS RECIPE
From thespruceeats.com
VIETNAMESE-STYLE LEMONGRASS CHICKEN NOODLE SOUP - ALLERGIC ...
From allergicliving.com
You'll also love