Lemongrass Chicken Soup Recipes

Is it a mid-day week? Does the weather outside happen to be really cold? And there you are craving for one good option to keep yourself nice and warm besides the lousy blankets which does a no good job at all! Well, why don't you try to consume a whole meal, with delicious dishes and nice, warm soup. Soup is always healthy to drink, especially, if it's a culinary herb like lemongrass, then cooking any dish even on an odd day, would give you a taste and flavor of a typical Asian cuisine. Lemongrass is a very strong, flavored herb, traditionally known for its medicinally properties, but for sure works some wonders when used in cuisines. Want to see how? The least you can do is try out one of recipes stated below and you will know, how this herb works wonders with a simple piece of bird flesh!

Coconut Curry Soup Explosion Recipe

Ingredients

• ¼ pound soba noodles
• 2 cups of chicken broth
• 2 teaspoons coconut milk
• lemongrass plant
• 3 tablespoons fish sauce
• 4 galangal
• 1 tablespoon curry powder
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• 4 each chicken (breast halves, skinless and boneless)
• 4 each hot chili peppers
• 8 each mushrooms (buttons)
• 1 tablespoon sesame oil
• 1 tablespoon cilantro
• 1 tablespoon salt

Directions

The preparation method of this soup recipe is absolutely simple and quick. First things first, in a vessel pour 5 quarts of water and bring it to boil. Then add soba noodles to it and cook until tender (about 5 minutes). Drain the noodle water and rinse it with cold water again. Repeat it two times. To the noodles add 1 tablespoon of cooking oil and keep aside. Meanwhile, in another saucepan, add the coconut milk broth, the ginger, fish sauce, galangal, lemongrass and all the remaining ingredients considerably. Mix them well and keep aside. Next, take the chicken and cut it into very thin pieces. Coat all the pieces with sesame oil and keep it aside. Lastly, just before this delicious soup is ready to get cooked, chop the button mushrooms into very thin slices and keep them aside too.

Place the saucepan mixture soup on the stove and bring it to simmer for about 20 minutes on a low heat. Add the chicken coated with oil to the pan and continue stirring the soup. Make sure you separate the pieces gently. Cook it for a while and finally add the chopped mushrooms and boiled noodles to the pan. Add some salt to taste and stir it for another 2-5 minutes. Pour this amazing, hot, coconut curry soup explosion into individual bowls and enjoy! For garnish, add cilantro sprigs to the soup.

Thai Lemongrass Soup Recipe

Ingredients

• 1 (6 ounce) chicken (breast pieces cut into bit-size pieces)
• 16 ounces chicken stock
• 2 stalks lemongrass (white and green parts crushed in mortal and pestle)
• 4-5 kaffir lime leaves (crushed in mortal and pestle)
• 1 piece galangal (thinly sliced)
• 1 can coconut milk (thick cream)
• 1 can straw mushrooms (drained and rinsed)
• 2 tablespoons fish sauce
• 1 whole dried red chili pepper (crushed in mortal and pestle)
• 3 tablespoons squeezed lime juice (fresh)
• ¼ cup whole cilantro leaves (fresh)
• 6 green onions (green tops finely sliced)

Directions

Take a medium-sized sauce pan and add all the ingredients into it. Like the chicken stock, the kaffir lime leaves, straw mushrooms, lemongrass, galangal and so on, and cook on a medium-high flame. Once the mixture gets boiled, add coconut milk, the chicken pieces and dried red chili to the pan and mix it well. Reduce the heat to low heat and let the soup simmer for a while. Stir it, uncover it, and let it boil until the chicken is cooked completely. The moment you see everything is ready, it's time to serve this mouth-watering soup into a bowl. But oh wait! Before you serve the soup, add the fish sauce, lime juice, cilantro and finely chopped green onions to the soup to garner a better flavor. Also add some seasonings and a dollop of thick coconut cream along with the above dressing to give this soup a good taste. Serve hot and enjoy!

Chicken Coconut Soup with Siamese Ginger and Lemongrass Recipe (Tom Kha Kai)

Ingredients

• 1 pound chicken (breast, skinless, boneless - cut into bit-sized pieces)
• 3 cups of chicken stock
• 1 large stalk lemongrass (discard outer leaves, angle cut into 2'' pieces and trim to 12'')
• 8 large slices of Siamese ginger unpeeled (galangal or kha)
• 12 kaffir lime leaves (fresh)
• 2 cans of coconut milk (unsweetened)
• 1/3 cup fresh lemon juice
• 2 ½ tablespoons Thai fish sauce (nam pla)
• 2 tablespoons chili tamarind paste
• 2 ½ tablespoons coconut palm sugar
• 5 small thai chilies (lightly crushed and stemmed)
• ½ pound mushrooms (sliced)

Directions

For this ginger lemongrass chicken soup recipe, first take a soup pot or a large saucepan and add the chicken stock, lemongrass and adequate ginger to the container. Tear the kaffir lime leaves half in half and add it to the pot. Keep the soup pot on a medium-high heat and bring the whole mixture to boil for about a minute. Pour in coconut milk and stir it well. Add bit-sized chicken to the soup and stir it well. Let the soup boil with the quantity of chicken pieces added to it. Next, add the chili tamarind paste, some sugar, fish sauce and lime juice to the mixture and stir them well. Continue stirring the soup until the sugar and tamarind paste dissolves completely. Finally, add the finely sliced mushroom pieces to the soup, simmer the soup for about 1 minute and turn off the heat. Serve into individual soup bowls and enjoy the gingery flavor of this soup!

Soups taste even better if they are tried out in certain variations. Like if you have a craving for seafood, add shrimp/prawns to your soup and check out an exceptional variation as well! Keep experimenting a mixed-bag of things when it comes to cooking - out of 10 recipes, at least 1 of your recipe might hit the jackpot! Enjoy!