Thai Lemongrass Chicken Soup [ 30 min ]
This vibrant and aromatic soup is a harmonious blend of fresh herbs, spices, and creamy coconut milk. It's a feast for the senses, visually appealing and bursting with flavors that will warm your soul. The delightful tang from the lime juice complements the rich coconut milk, making it an ideal dish for those chilly evenings. Ready in just 30 minutes, it's perfect for a quick weeknight dinner or a soothing weekend treat.
Ingrédients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch inch piece of ginger, grated
- 2 stalks stalks lemongrass, trimmed and smashed
- 2 cups chicken stock
- 1 cup coconut milk
- 1 pound chicken breast, thinly sliced
- 1 cup mushrooms, sliced
- 1 medium red bell pepper, julienned
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 tablespoons cilantro, chopped
- 1 medium green onion, sliced
- 1 medium red chili, sliced (optional)
- Salt and and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add garlic and ginger, sauté until fragrant, about 1 minute.
- Add lemongrass and chicken stock, bring to a boil.
- Reduce heat and simmer for 10 minutes to infuse flavors.
- Add coconut milk, chicken breast, mushrooms, and red bell pepper. Cook until chicken is fully cooked, about 5-7 minutes.
- Stir in fish sauce, lime juice, and sugar. Adjust seasoning with salt and pepper.
- Remove from heat and discard the lemongrass stalks.
- Ladle soup into bowls and garnish with cilantro, green onion, and red chili slices if using.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 10gProtéines: 30gFat: 10gSucre: 4g
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