Lemongrass Chicken Soup with Rice
Lemongrass Chicken Soup with Rice is infused with lemongrass and ginger, and filled with Jasmine rice, carrots, red pepper, yellow squash, mint, cilantro, and basil. Since it’s a Thai inspired soup, it’s flavored with fish sauce and lime juice, which gives it great flavor.
The Equipment You’ll Need
- A Dutch Oven- This is for cooking the soup. If you don’t have one, any large pot will do.
- A Saucepan- I use a three quart saucepan to cook my rice.
The Ingredients You’ll Need for Lemongrass Chicken Soup with Rice
- Jasmine Rice- Since this is a Thai inspired soup, I use jasmine rice. But, feel free to substitute any rice you like.
- Shallots- Shallots are often used in Thai soups, but if you don’t have shallots just substitute onions.
- Garlic- You’ll want to use fresh garlic for this recipe. I like to buy pre peeled cloves and keep them in the freezer.
- Ginger- Use fresh ginger for this recipe.
- Lemongrass stalks- If you can’t find lemongrass, please make this soup anyway. It will still be delicious.
- Chicken- This recipe calls for boneless, skinless chicken breast.
- Chicken Stock- I always use homemade chicken stock. My recipe is included in this post.
- Fish Sauce- You can find this in the Asian section of your market. If you’ve not used fish sauce before, you might want to reduce the fish sauce to one teaspoon.
- Lime Juice- Use freshly squeezed lime juice for this recipe.
- Carrots, Peppers, and Yellow Squash- Slice them very thinly, because they cook in the bowl.
- Basil, Mint, and Cilantro- These fresh herbs are so flavorful in this soup. Be sure to wash them very well.
How I Made This Soup
- First, I made the rice. I was careful to measure and time everything very carefully.
- Next, I cooked my shallot, taking care not to burn it.
- Then, I added the garlic, ginger, lemongrass, chicken, and stock.
- Finally, I added the fish sauce and lime juice, and plated the soup.
We really enjoy eating this soup, and I enjoy that it is so quick to make. If you enjoy Thai flavors, I hope you’ll try this delightful Lemongrass Chicken Soup with Rice.
Lemongrass Chicken Soup with Rice
Chicken soup infused with lemongrass and ginger, and filled with jasmine rice and vegetables.
Ingredients
- 1 cup Jasmine rice
- 1 tbsp. extra virgin olive oil
- 1 cup chopped shallots
- 2 tbsp. chopped garlic
- 5 trimmed lemongrass stalks
- 1 tbsp. grated ginger
- 1 boneless, skinless chicken breast
- 4 cups chicken stock
- 1 tbsp. fish sauce
- ½ tsp. each kosher salt and black pepper
- 3 tbsp. lime juice
- 1 cup julienned carrots
- 1 cup thinly sliced red pepper
- 1 cup thinly sliced yellow squash
- ⅓ cup each chopped cilantro, mint, and basil
Instructions
- Start by cooking the rice: In a three quart saucepan boil a cup and a half of water. Add the rice and a half teaspoon of kosher salt. Cover and simmer the rice for 16 minutes. Then, remove the rice from the heat and let it sit covered for 10 minutes.
- Meanwhile, begin making the soup: In a Dutch oven, cook the shallots for five minutes on low heat. Add the garlic, ginger, and lemongrass, chicken breast, and chicken stock. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
- Remove the lemongrass and shred the chicken with two forks.
- Add in the fish sauce, salt, pepper, and lime juice.
- To serve the soup, place some herbs, vegetables, and rice in each bowl, and then pour the soup on top.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
