This chicken soup takes a little unexpected turn with the addition of lemongrass and fresh ginger, inspired by my recent trip to Thai markets. It’s a way to brighten up the usual comfort food, especially when the weather turns chilly. I love how the ingredients come together—fresh, zesty, and deeply satisfying, yet still healthy.
Why I keep coming back to this soup
It’s like a gentle reminder of my travels, a burst of fresh flavor on a busy day, and a comfort that’s easy to make. The zing of ginger and the fragrant lemongrass wake up tired senses. Plus, it’s endlessly adaptable—add noodles, greens, or switch up the protein for variety. It feels nourishing, honest, and surprisingly quick to pull together.
Breaking down the key ingredients
- Chicken breast or thighs: Cooked and shredded, they add lean protein and a satisfying texture.
- Lemongrass: Bright, lemony aroma—crucial for that fresh, Southeast Asian feel. Use bruised stalks for more flavor.
- Ginger: A zesty, spicy kick that warms from the inside out. Fresh is best, but dried works if you’re in a pinch.
- Carrots and celery: Classic aromatics that bring sweetness and crunch—adjust for more or less depending on your mood.
- Chicken broth: The savory backbone—homemade if possible, but good quality store-bought works too.
- Fresh herbs: Cilantro or Thai basil add a fresh, herbal lift—don’t skip at the end.
- Lime or lemon: A squeeze just before serving brightens the whole bowl, cutting through the richness.
Tools of the trade for this soup
- Large heavy-bottomed pot: For even heating and slow simmering.
- Chef’s knife: Chopping vegetables and herbs.
- Cutting board: Providing a stable surface for prep.
- Ladle: Serving the soup in generous portions.
Step-by-step to a soul-warming bowl
Step 1: Start by gathering all your ingredients. It’ll save you from scrambling mid-cook.
Step 2: Heat a large pot over medium heat, about 180°C (356°F). Add a splash of oil, then sauté diced onions until translucent, about 5 minutes.
Step 3: Toss in minced garlic, fresh ginger slices, and lemongrass. Cook until fragrant, roughly 2 minutes, stirring often.
Step 4: Add chopped carrots and celery. Cook for another 5-7 minutes until they start to soften and release their sweet aroma.
Step 5: Pour in chicken broth, bring to a gentle boil, then reduce to a simmer. Add shredded cooked chicken, season with salt and pepper.
Step 6: Let the soup simmer uncovered for 20-25 minutes. It should be bubbling softly, and the flavors melded beautifully.
Step 7: Taste and adjust seasoning. If too bland, a squeeze of lime or a dash more soy sauce can brighten it up.
Step 8: Remove lemongrass stalks before serving. Ladle into bowls, garnish with fresh herbs. Serve hot.
Thai-Inspired Chicken Soup with Lemongrass and Ginger
Ingredients
Equipment
Method
- Gather all your ingredients: shredded cooked chicken, lemongrass, ginger, carrots, celery, and aromatics.
- Slice the lemongrass stalks into thin rounds and bruise them gently with the side of your knife to release more flavor.
- Heat a large heavy-bottomed pot over medium heat and add the oil. Once shimmering, sauté diced onion until translucent and fragrant, about 5 minutes.
- Add minced garlic, sliced ginger, and bruised lemongrass to the pot. Cook for about 2 minutes until fragrant, listening for a gentle sizzling and smelling the zesty aroma.
- Toss in the chopped carrots and celery. Stir well and cook for another 5-7 minutes until they start to soften and release their sweet aroma.
- Pour in the chicken broth, increase the heat to bring it to a gentle boil, then reduce to a simmer. Add the shredded chicken and season with salt and pepper.
- Let the soup simmer uncovered for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
- Taste the broth and adjust seasoning if needed. Squeeze in a bit of lime to brighten the flavors just before serving.
- Remove the lemongrass stalks from the pot before serving. Ladle the hot soup into bowls and garnish generously with chopped cilantro or Thai basil.
- Serve the soup hot, with an extra squeeze of lime or a sprinkle of herbs if desired. Enjoy the bright, comforting flavors that remind you of Southeast Asian markets!
Cooking checkpoints and tips to keep in mind
- The onions should be translucent and slightly golden, not browned.
- Ginger and lemongrass should smell bright and fragrant, not burnt.
- Soup should simmer gently with small bubbles, not a rolling boil.
- Chicken should be heated through, tender, and easily shredded when stirred.
Common mistakes and how to fix them
- Under-seasoned broth.? Add more salt if the broth tastes flat.
- Vegetables too firm.? Simmer longer if veggies aren’t tender.
- Too vigorous a boil causing cloudiness.? Reduce heat if soup is boiling too vigorously.
- Serving with tough stalks in the bowl.? Remove lemongrass stalks before serving.
This soup is all about balancing fresh, vibrant flavors with the comforting warmth of homemade broth. It’s flexible—add more ginger if you like a zing, or toss in some greens at the end for extra color and nutrients. Keep it simple, and let the natural goodness shine through. The real magic is in the slow simmer, where all those layers of flavor come together, making each spoonful a small, satisfying hug.
Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.
