Lemongrass Chicken Soup

Making Lemongrass Chicken Soup

Making Lemongrass Chicken Soup

When I woke up Sunday morning and heard the rain, I knew it was going to be a day for making soup. My husband is half Chinese/Cambodian and half French. This means anytime we visit his parents, I get the best of both worlds – great Chinese and Southeast Asian food, and fabulous French pastries!

Our recipe for lemongrass chicken soup is pulled straight from my father-in-law’s kitchen. It’s a really comforting soup, bringing the freshness of lemon citrus to remind you of summer on a gloomy day.

Though the soup is good for lunch or dinner, we made it for lunch. We went to Whole Foods to pick up both lemongrass and kaffir lime leaves – the two more “exotic” ingredients for the soup. You’ll also need a whole chicken, fresh basil, salt and lemon juice.

NOTE: We always eat this soup with white Jasmine rice, so don’t forget to make rice on the side if you want to try it that way. I like to add rice to my soup, but my husband prefers his rice on the side so he can eat chicken and rice, and drink the broth separately.

Ingredients

1 Stalk lemongrass

4-6 Kaffir lime leaves

1 Whole chicken, cut into pieces

Salt

1 C Lemon juice

10 Basil leaves

Directions

1. Fill a large stock pot with 4-6 quarts of water, place on stove and bring to a boil over high heat.

2. When the water reaches a rolling boil, add the lemongrass, lime leaves and plenty of salt, about 4-5 Tablespoons. Cook for 5 minutes, stirring occasionally (see above picture).

3. Add chicken pieces and bring down to a simmer. Cook for 45 minutes, stirring occasionally.

4. Skim the chicken fat off the surface of the soup, salt to taste.

5. Serve with 2-3 basil leaves and 2 teaspoons lemon juice per bowl.

Lemongrass Chicken Soup

Lemongrass Chicken Soup

Voila! With the basil and lemon juice garnish, this soup is really flavorful and feels incredibly healthy. Adding rice makes the dish a little bit more filling and even more cozy šŸ™‚

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