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Lemongrass Ginger Chicken Soup

This vibrant chicken soup features tender diced chicken simmered in a fragrant broth infused with lemongrass and ginger, creating a warm Southeast Asian flavor profile. Loaded with carrots and celery for texture and brightness, it offers a comforting yet fresh experience with a clear, flavorful broth and tender vegetables. Perfect for chilly evenings or when craving a light, aromatic meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 inch fresh ginger sliced thin
  • 2 stalks lemongrass bruised and chopped into large pieces
  • 2 carrots carrots sliced
  • 2 stalks celery sliced
  • 4 cups chicken stock preferably homemade or low-sodium
  • 2 boneless, skinless chicken breasts diced
  • 1 tablespoon fish sauce
  • 1 lime lime juiced, for brightness
  • to taste salt and pepper

Equipment

  • Large soup pot
  • Knife and chopping board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Heat a large soup pot over medium heat, then add chopped onions, minced garlic, and sliced ginger. Sauté for about 5 minutes until fragrant and the onions are translucent, with aromas filling the kitchen.
  2. Add sliced carrots and celery to the pot, stirring gently. Cook for another 5 minutes until the vegetables start to soften and release their aroma, the colors brightening and the kitchen becoming fragrant.
  3. Pour in the chicken stock, then add the bruised lemongrass stalks. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes. Add a splash of fish sauce for depth.
  4. Stir in the diced chicken breasts, ensuring they are submerged in the broth. Let the soup simmer gently for 8–10 minutes until the chicken is cooked through and tender, with a slight bubbling sound indicating active simmering.
  5. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lime juice to brighten the flavors, then remove and discard the lemongrass pieces.
  6. Give the soup a gentle stir to distribute the flavors evenly. Check that the chicken is opaque and tender, and the vegetables are just tender but still hold some bite.
  7. Serve the soup hot, with a few fresh herbs or extra lime wedges if desired, and enjoy the fragrant, comforting bowl of Southeast Asian-inspired chicken soup.

Notes

Remove lemongrass stalks before serving to avoid woody bites. Adjust seasoning with lime and fish sauce to taste. For extra flavor, garnish with fresh herbs like cilantro or Thai basil.