Thai Chicken Lemongrass Soup Recipes
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
THAI CHICKEN LEMONGRASS SOUP RECIPE
Provided by á-1046
Number Of Ingredients 14
Steps:
- Bring the stock to a boil over medium heat in a soup pot. In a strainer, add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes. Pull out "infusing" ingredients. Uncover the pot and stir in the chicken, coconut milk, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Place jasmine rice in the bottom of soup bowls. Ladle the soup on top. Garnish with the cilantro and lime wedges. Cook's Note: Lemongrass imparts a delicate citrusy flavor and aroma, but if you can't find lemongrass, use equal parts lemon peel and ginger. Kaffir lime is gently limey with lots of aroma, but you can substitute lime peel if you can't find it.
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