This Thai Lemongrass Chicken Soup is a feast for both the eyes and the palate. The vibrant colors of fresh herbs and vegetables combined with the rich aroma of lemongrass and ginger create an irresistible bowl of comfort. Bursting with unique and exotic flavors, this soup not only delights taste buds but also nourishes the body. Ideal for a quick weeknight dinner or a cozy weekend meal, this dish is as healthy as it is flavorful.
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- 1 lb chicken breast, thinly sliced
- 1 tablespoon olive oil
- 2 stalks stalks lemongrass, finely chopped
- 3 cups chicken broth
- 1 can coconut milk
- 1 inch inch piece of ginger, sliced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup mushrooms, sliced
- 2 medium red chilies, chopped
- 1/4 cup fresh cilantro, chopped
- 2 green green onions, sliced
- 1 medium carrot, julienned
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the lemongrass, ginger, and garlic, sauté for about 3 minutes until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the chicken slices and cook until no longer pink, about 5 minutes.
- Stir in the coconut milk, fish sauce, lime juice, and brown sugar.
- Add the mushrooms, red chilies, carrot, salt, and pepper; cook for another 5 minutes.
- Serve hot, garnished with fresh cilantro and green onions.
Nutrition
Serving: 100g | Calories: 310kcal | Carbohydrates: 12g | Protéines: 25g | Fat: 18g | Sucre: 4g