Spicy lemongrass chicken soup recipe
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- Meat and poultry
- Leftover chicken
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.
6 people made this
- 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
- 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
MethodPrep:55min ›Cook:35min ›Ready in:1hr30min
- 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.
- 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.
- 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.
- 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.
- Spoon 1 teaspoon garlic chilli paste into the bottom of each serving bowl and ladle soup on top.
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- 2-1/2 Tbs. canola oil
- 2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
- Kosher salt and freshly ground black pepper
- 3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
- 2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
- 1 Tbs. minced fresh ginger
- 2 tsp. packed light brown sugar
- 5-1/2 cups lower-salt chicken broth
- 3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
- 9 oz. fresh udon noodles
- 1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
- 8 large fresh torn basil leaves plus sprigs for garnish
- 1 medium lime, half juiced and half cut into wedges
- 1 Tbs. soy sauce more to taste
- 2 medium scallions, trimmed and sliced, for garnish (optional)
- 1 medium carrot, cut into matchsticks, for garnish (optional)
- 1/2 cup fresh cilantro leaves, for garnish (optional)
- Calories (kcal) : 500
- Fat Calories (kcal): 130
- Fat (g): 15
- Saturated Fat (g): 2
- Polyunsaturated Fat (g): 3.5
- Monounsaturated Fat (g): 7
- Cholesterol (mg): 45
- Sodium (mg): 930
- Carbohydrates (g): 59
- Fiber (g): 5
- Protein (g): 35
Spicy Lemongrass Chicken Noodle Soup
How did this happen, how did summer come to an end already? How is it possible that this Saturday marks the official start of autumn in the Northern Hemisphere? How are we only 3 months away from Christmas and the end of the year? It’s crazy how fast this year has gone by. Well, we better try to pack in as much as possible before the busy holiday season. Along the way we’ll need hearty nourishment,like this spicy-lemony soup, to keep us energized and warm.
For me one major part of autumn is soup. Though I eat soup year-round, autumn is when soup season really gets rolling in the Spicie Foodie casa.
Ever since I was a little girl I loved squeezing some lime or lemon juice into the warm soups my mother made for us. I loved how as the citrusy liquid touched the broth it turned from clear to a slight cloudiness. I’d dip my spoon for a taste and my mouth rejoiced of how delicious the flavours came together. I still love adding either lime or lemon juice to my soups. The smells transform me to my childhood and it always brightens my heart and tummy.
To celebrate the official start of autumn I made this spicy and lemony soup. It is a twist on a classic chicken noodle soup with elements of Asian flavours to liven it up. There’s also a sprinkling of my childhood memories. And if you’re in a mood for something spicy this will really hit the spot.
Vietnamese Lemongrass Chicken Recipe & Video
Today I’m going to show you how to make Vietnamese Lemongrass Chicken!
I love this recipe because it is so good on top of Jasmine rice or Banh Mi(Vietnamese sandwich) and also I can make with pork, it works perfectly as well!
If you are a vegetarian, no worries, you can make this with fried tofu! Superb.
I love my lemongrass chicken to be a bit spicy, because it is perfectly balance with savory and sweet flavor.
But it is totally up to you, if you can’t take spicy, just leave out the chili.
Crispy chicken skin and juicy meat in this recipe is quite important, so if you can, please use chicken thigh with skin on. But doesn’t mean you cannot make with chicken breast with no skin, just remember it will have a bit less flavor than the original recipe.
I show you how to debone chicken thigh on my Teriyaki Chicken, please check out link HERE and watch the video!
Hope you guys give this heavenly delicious lemongrass chicken recipe a try at home!
Lemongrass Chicken Orzo Soup
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There are only a few things that make you feel the way a bowl of good soup does. I describe it like a big hug for your insides.
Totally odd. Totally aware of that.
I woke up this morning with two things on my mind. Staying in my pajama bottoms all day and drinking warm, cozy soup.
I’m freezing cold. I want a big gallon of hot chocolate while taking a warm bath.
I want to curl up on the couch with a good book and not move. All day. I want to waste endless hours on Pinterest, hoarding ridiculous amounts of outfits and thousands of DIY decor.
I can feel myself being a major brat.
I’m just a tad bit fed up of this freakishly cold weather we’re having in Texas this year. We’re suppose to be in the high 70s by now. Come on already! The only thing helping me hang in there is this soup.
Soup that makes you feel like the sun is shining down on you. A warm, lightly lemony and slightly garlicky broth with crunchy carrotyness. Carrotyness? Has the world run out of adjectives?
Bright and cozy soup. That’s what we’re aiming for.
And I really, really love eating soup.
Recipe Slightly adapted from Two Peas and Their Pod
Recipe: Tasty Tom-kha-gai (spicy coconut chicken soup)
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Initially, you will have to be extremely careful when food shopping that you don’t automatically put things in your basket that you don’t want to eat. For example, have you ever checked how much sugar and salt are in your preferred cereal? One heart-healthy substitute that can give you a healthy start to your day is oatmeal. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy eating plan.
To sum up, it is easy to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to tom-kha-gai (spicy coconut chicken soup) recipe. To make tom-kha-gai (spicy coconut chicken soup) you need 13 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Tom-kha-gai (spicy coconut chicken soup):
- Prepare 2 tbsp of canola oil.
- Take 1/3 cup of diced red pepper.
- You need 1/2 cup of sliced mushrooms.
- Provide 1 stick of lemongrass (about 3inch halved lengthwise).
- Take 4 tsp of minced fresh galangel (can substitue ginger).
- Prepare 4 clove of minced fresh garlic.
- Get 1 can of coconut milk.
- Use 4 tbsp of fish sauce.
- Prepare 3 cup of chicken stock.
- Take 1 tbsp of sugar.
- Prepare 2 cup of cooked shredded chicken.
- Get 1 of chili paste to taste (can substitute crushed red pepper).
- You need 1 of chopped green onion, cilantro for garnish.
Instructions to make Tom-kha-gai (spicy coconut chicken soup):
- heat oil on medium high in small dutch oven.
- sautee next 5 ingredients for 5 mins.
- whisk in next 4 ingredients.
- bring to a soft boil.
- reduce heat to medium low.
- add chicken and desired amount of chili paste or crushed red pepper.
- cook for 10 mins.
- remove lemongrass.
- garnish with diced green onions or cilantro.
If you find this Tom-kha-gai (spicy coconut chicken soup) recipe helpful please share it to your close friends or family, thank you and good luck.
Spicy Lemongrass Chicken Soup
It’s that time of year…. everyone in our house (except me – – knock on wood) is sick with a miserable cold virus that is making its way through Colorado. My husband is the latest victim so I decided to make him a soup with enough nutrition and jalapeno spice to knock out the cold.
This is easy to make and you can add whatever veggies you desire. The broth is delicious and packed with the nutrients of fresh, lightly cooked vegetables.
- 2 or 3 boneless skinless (organic) chicken breasts (cut into small cubes)
- 3 carrots, sliced then halved
- 3 celery stalks, sliced
- 3 jalapenos, diced (you may also use Thai chiles)
- 2 yellow squash, sliced then halved
- 4 garlic cloves, peeled and thinly sliced
- 2 boxes (64 oz) organic chicken broth or homemade broth
- 3 scallions, sliced
- 3/4 cup broccoli (just tops, trimmed to small size)
- 2 lemongrass stalks, trimmed (top 1/3 disgarded) and very thinly sliced
- 1/4 cup cilantro leaves, rough chopped
- sea salt and pepper
In a large stockpot, cook chicken cubes over medium heat stirring to avoid overcooking or browned edges… until chicken is cooked on all sides but not cooked through.
Add all remaining ingredients to the stockpot with the chicken (except lemongrass and cilantro) and allow to gently simmer (never boil) for about 30-40 minutes. You may vary the cook time to adjust the texture of the vegetables. I like mine firm not mushy.
Add lemongrass and simmer another 10 minutes. Before serving add cilantro leaves. Salt and pepper to taste.
The chile sauce
This spicy stuff is used in all sorts of Vietnamese food because it’s premade, and it tastes great. It’s often used to add a quick hit of spice to like adding a quick hit of spicyness to prepared fish sauce (nước chấm), rice porridge (cháo), and certain, but not all soups.
For this recipe, it gives us that amazing, deep red color in the marinade.
Featured in Soups: Spicy Chicken Soup ต้มยำไก่ ( Tom Yum Gai )
Rated 4.5 Stars from 1580 reader reviews
Yield: 1 - 2 serving
Prep time: 5 Minutes
Cooking time: 10 Minutes
Ready in: 15 Minutes
This traditional and authentic Thai chicken soup recipe, known here as Tom Yum Gai, features big chunks of low fat chicken breast meat and mushrooms in a spicy and herbaceous broth flavored with lemongrass, galangal, and kaffir lime. One of the things you will come to appreciate, with a little practice, is how easy it is to make Thai soups for one or two people without much fuss or mess. Unlike most soups in western cuisine, when you order a bowl of soup in a Thai restaurant it is nearly always made to order, so our recipes are perfect for making one bowl of soup, rather than a whole pot of soup. Follow along as we show you how to hand-craft the perfect bowl of Tom Yum Gai.
Ingredient List: What's in our Spicy Chicken Soup.
- 1/2 cup boneless, skinless Chicken Breast
(cut into bite-sized pieces)
- 1/2 cup Straw Mushrooms
(or other mushrooms, cut in half)
- 1 stalk Lemongrass
- 2 - 3 slices Galangal Root
- 2 Kaffir Lime leaves
- 2 - 3 cloves Garlic
- 1 - 4 Thai Hot Chilies
(more or less depending on taste)
- 1 Tablespoon Thai Roasted Chili Sauce
(Use as needed.)
- 2 teaspoons Sugar
(Use as needed.)
- 2 teaspoons Tamarind Paste
(Use as needed.)
- 2 teaspoons fresh Lime juice
(Use as needed.)
- 2 teaspoons Fish Sauce
(Use as needed.)
- 1 teaspoon Salt
(Use instead of fish sauce, as needed.)
Basic Directions: How we make our Spicy Chicken Soup.
1) Boil lemongrass and galangal in 2 cups of water for 5 minutes. Add garlic and hot chili, and continue boiling for another minute.
2) Add the chicken, mushrooms, kaffir lime leaf, and nam prik pao sauce. Boil for 2 - 3 minutes or until the chicken is cooked.
3) Add tamarind paste, lime juice, fish sauce, and sugar. Stir in well and then taste the soup for the right balance of flavors according to how you like it. Add more of each as needed until you like the way it tastes.
4) Serve in a small bowl. Garnish with kaffir lime leaf and coriander tops. Serve with steamed rice.
Heat up vegetable oil in wok or pan on high heat. Add chicken (make sure chicken are patted dry with paper towels before adding to hot oil). Toss for 4-6 minutes until golden brown on all sides. Pour out excess oil, leaving about 3 tablespoons in the wok with chicken.
Add garlic, lemongrass, shallots and Thai chili pepper. Toss evenly combined (about 2 minutes).
Mix together fish sauce and sugar in a small bowl. Add to wok and toss with chicken for 1 minute.
Add in cooking wine along the inside edge of the wok and deglaze (dislodge brown bits at bottom of the wok with a wooden spoon).
Garnish with scallions and peanuts. Serve the chicken on its own as an appetizer or with steamed rice for a full meal.