Springtime Vegetable Lemongrass Soup
Springtime Vegetable Lemongrass Soup is one of our favorite spring soups. I start this soup by making a rich lemongrass broth. Then I add rice noodles, asparagus, carrots, yellow squash, cilantro and scallions. We like this soup for several reasons. First of all, I like that I can make this soup in less than an hour. Secondly, I like that this soup is hearty enough to be a main course. But, I do like to serve this soup along with a salad. And, lastly, we all love the rich broth and tender noodles. This soup really has great flavor that everyone loves.
The Equipment I Used
- A Dutch Oven- I like to use my enameled cast iron Dutch oven to cook my soup. But, you can use any five quart or larger pot.
The Ingredients Needed for Springtime Vegetable Lemongrass Soup
- Garlic- I like to buy peeled garlic cloves and store them in the freezer.
- Lemongrass- I recommend pounding your lemongrass with a meat pounder to release all the flavor.
- Ginger- Fresh ginger is what you need here. If you don’t use it all, it stores well in the freezer.
- Chicken- Use boneless, skinless chicken breast. This will cook faster than chicken on the bone.
- Chicken Stock-I always use my homemade chicken stock. The recipe is below.
- Fish Sauce- This has a strong smell, but adds great flavor.
- Carrots- Peel your carrots before adding them to the soup.
- Asparagus- To retain their vibrant color, you can put the drained cooked asparagus in an ice bath.
- Noodles- I used Annie Chun Pad Thai rice noodles.
How I Made my Soup
- First, I made the lemongrass broth.
- Next, I cooked the noodles and vegetables. Be sure to not overcook your noodles.
- Finally, I divided the ingredients between four bowls.
If you like Thai inspired flavors, you need to try this warm and comforting Springtime Vegetable Lemongrass Soup.
Springtime Vegetable Lemongrass Soup
Chicken soup infused with lemongrass and ginger, and filled with rice noodles and springtime vegetables.
Equipment
Ingredients
- 1 boneless, skinless chicken breast
- ¼ tsp. each kosher salt and black pepper
- 1 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- 5 trimmed lemongrass stalks
- 1 tbsp. grated ginger
- 5 cups chicken stock
- 1 tbsp. each fish sauce and soy sauce and sugar
- 1½ cup thinly sliced carrots
- 1 cup thinly sliced yellow squash
- 1 bunch trimmed asparagus, cut in two inch pieces
- 8 ounces pad Thai rice noodles
- ⅓ cup chopped cilantro
- ½ cup sliced scallions
- 1 lime, cut in wedges
Instructions
- Begin by cooking the chicken: Pat the chicken dry and season with the salt and pepper. In a Dutch oven on medium heat the oil and cook the breasts until golden on both sides, about four minutes. Remove the chicken to a plate. Add the garlic, ginger, and lemongrass and cook a minute. Add the chicken stock, carrots, soy sauce, fish sauce and and sugar and bring to a simmer. Add the chicken back to the pot and cover and simmer for 10 minutes, or until the chicken is fully cooked.
- While the chicken cooks bring an inch of water to a boil in a three quart saucepan. Add the asparagus and squash and simmer covered for four minutes. Drain.
- Boil the rice noodles according to the package directions
- Remove the lemongrass and shred the chicken with two forks.
- To serve the soup, place some shredded chicken, vegetables, and noodles in each bowl, and then pour the soup on top. Garnish each bowl with lime wedges, scallions, and cilantro.
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!
