🍲 Lemongrass & Ginger Chicken Soup
Servings: 3–4
Prep Time: 10 minutes
Cook Time: 30 minutes
🛒 Ingredients
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2 chicken breasts or thighs (sliced or whole)
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5 cups chicken broth or water
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2 stalks lemongrass (bruised and cut into large pieces)
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1 tbsp fresh ginger (sliced or grated)
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2 cloves garlic (minced)
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1 small onion (sliced)
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1–2 tbsp soy sauce or fish sauce
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1 tsp sesame oil (optional but recommended)
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½ tsp black pepper
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Salt to taste
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1 cup mushrooms (optional)
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1 cup baby spinach or bok choy (optional)
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1–2 tbsp fresh lemon or lime juice
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Fresh coriander (for garnish)
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Chili slices or flakes (optional)
👩🍳 Instructions
Step 1: Start the Broth
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In a pot, add broth, lemongrass, ginger, garlic, and onion.
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Bring to a boil, then simmer for 10 minutes to infuse flavors.
Step 2: Cook the Chicken
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Add chicken to the pot.
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Simmer for 12–15 minutes until fully cooked.
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If using whole pieces, remove, shred, and return to pot.
Step 3: Add Veggies & Flavor
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Add mushrooms and spinach (if using).
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Stir in soy sauce/fish sauce, sesame oil, pepper, and salt.
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Simmer 3–5 minutes.
Step 4: Finish
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Remove lemongrass stalks before serving.
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Add lemon or lime juice.
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Garnish with coriander and chili.
❓ Q & A
Q1: What does lemongrass taste like?
It has a fresh, citrusy, slightly floral flavor—perfect for soups.
Q2: Can I use lemongrass paste instead of fresh?
Yes! Use 1–2 teaspoons of paste.
Q3: Can I make this spicy?
Absolutely—add fresh chilies, chili oil, or chili flakes.
Q4: Is this soup good for colds?
Yes! Ginger, garlic, and warm broth help soothe sore throats and congestion.
Q5: Can I make this with coconut milk?
Yes—replace 1 cup of broth with coconut milk for a creamy version.
Q6: Can I freeze this soup?
Yes, but remove lemongrass before freezing. Keeps well for up to 2 months.
Q7: What can I serve with this?
Steamed rice, rice noodles, or dumplings pair beautifully.