Thai Lemongrass Chicken Soup [ 35 min ]
Discover the exotic taste of Thailand with this vibrant and aromatic soup. Zesty lemongrass, creamy coconut milk, and tender chicken slices come together to create a comforting yet refreshing bowl of culinary delight. Each spoonful bursts with the unique combination of tangy lime, soothing ginger, and the subtle sweetness of fresh vegetables. Simple to prepare and absolutely delightful, this Thai Lemongrass Chicken Soup is a feast for both the eyes and the palate. Ideal for a quick dinner that impresses with its depth of flavor and wholesome goodness.
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 stalks stalks lemongrass, smashed and chopped
- 2 cups chicken broth
- 1 can coconut milk
- 1 pound chicken breast, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1 medium carrot, julienned
- 1 tablespoon cilantro, chopped
- 1 tablespoon green onions, sliced
- 2 medium limes, cut into wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until the onion is translucent, about 4-5 minutes.
- Add the lemongrass and cook for another 2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer.
- Stir in coconut milk, then add chicken slices and cook until they are no longer pink, around 5-7 minutes.
- Add fish sauce, lime juice, mushrooms, red bell pepper, sugar snap peas, and carrot. Simmer until the vegetables are tender, about 5 minutes.
- Remove the lemongrass pieces before serving.
- Serve hot, garnished with cilantro and green onions, with lime wedges on the side.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 15gProtéines: 25gFat: 20gSucre: 6g
Tried this recipe?Let us know how it was!