Spicy lemongrass chicken soup

    1 hour 30 min

    Chicken, red chilli, vegetables and fresh herbs are simmered in a lemongrass stock in this Cambodian-style soup recipe. A great way to use up leftover chicken and vegetables.

    9 people made this

    Serves: 4 

    • 1L chicken stock
    • 2 lemons, zested and juiced
    • 1 head garlic, minced
    • 1 lime, zested and juiced
    • 10 whole black peppercorns
    • 1 teaspoon soy sauce
    • 1 (1cm) piece fresh ginger, peeled and thinly sliced
    • 4 dashes fish sauce
    • 1 dried red chilli pepper
    • 4 stalks lemongrass, trimmed
    • water
    • 225g cubed cooked chicken
    • 6 spring onions, thinly sliced
    • 1 carrot, cut into matchsticks (optional)
    • 75g thinly sliced cabbage (optional)
    • 75g bean sprouts (optional)
    • dried Chinese mushrooms, to taste (optional)
    • 3 tablespoons freshly chopped coriander
    • 3 tablespoons freshly chopped Thai basil
    • 2 tablespoons freshly chopped mint
    • 4 teaspoons garlic chilli paste, or to taste, divided

    Prep:55min  ›  Cook:35min  ›  Ready in:1hr30min 

    1. Combine chicken stock, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce and chilli pepper in a large pot.
    2. Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 7.5cm pieces. Place in a resealable food bag and pound with a hammer until bruised. Add water into the bag and pour into the pot.
    3. Bring soup to the boil; reduce heat and simmer until flavours combine, about 20 minutes. Pass soup through a sieve and discard solids. Pour strained soup back into the pot.
    4. Stir chicken, spring onions, carrot, cabbage, bean sprouts, mushrooms, coriander, basil and mint into the soup. Simmer over medium heat until carrots are tender, about 10 minutes.
    5. Spoon 1 teaspoon garlic chilli paste into the bottom of each serving bowl and ladle soup on top.

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