This Lemongrass Chicken Soup is the perfect winter-to-spring transition meal!
It’s that uncomfortable time of year where it’s not winter anymore, but spring isn’t quite here yet. We’re longing to pack up our sweaters and spend the day outside, but it’s a bit too chilly. We’re ready for longer evenings, but the sun still sets early. Whether or not the groundhog has seen his shadow, we’re left confused about what to wear, what to do, and what to eat!
Enter lemongrass chicken soup. This recipe offers all the cozy comforts of soup season and warms you from the inside out—yet the flavors are light, citrusy, and herby, reminding us that spring really is almost here. I love making this soup when I long for warm weather but still feel the need to bundle up inside the house.
Everything about this soup says “early spring” to me! It’s made with refreshing and aromatic lemongrass, cilantro, and lime, rich and creamy coconut milk, and light and hearty chicken. It’s as if fresh-cut grass and sunshine peaking through clouds could be a soup. In short, this recipe delivers a kiss of spring with a cuddle of winter comfort.
Is Lemongrass Chicken Soup Healthy?
This Asian-inspired soup is as healthy as it is tasty. It’s made from scratch with real, good-for-you ingredients that each contribute to the soup’s complex flavors and top-notch quality. You get a balanced combination of lean protein from the chicken, healthy fat from the coconut milk, vitamins and fiber from the bell peppers and mushrooms, plus antioxidants from the garlic and onions. The lime juice even adds a splash of vitamin C. However, the fish sauce and salt in the ingredient list contribute to a hefty sodium content, which could concern those watching their intake. This is also a fairly calorie-dense soup, so portion control is important. Overall, lemongrass chicken soup can be a healthy addition to an overall balanced omnivore diet.
What Is Lemongrass?
The real star of this dish is the fresh lemongrass, which you can grow yourself or buy at your local farmer’s market or grocery store. Lemongrass is a fragrant herb native to Southeast Asia, traditionally thought to contain healing properties. Its leaves and oil are often used in herbal remedies for coughs, stomach aches, and other minor discomforts. Lemongrass has been used for both cooking and healing for centuries—so yeah, I’d say it’s legit!
Can I prep this ahead?
You can make your lemongrass chicken soup ahead of time, let it cool, and store it—without garnishes—in the fridge for 3 or 4 days, or freezer for up to 3 months. When you’re ready to serve, reheat your soup on the stovetop or in the microwave until it reaches an internal temperature of 165°F.
Serving Suggestions
Lemongrass chicken soup is a light and refreshing soup with Asian-inspired flavors. Serve it as one of your courses in a large, Asian-fusion dinner alongside dishes like Thai Cucumber Salad, Curry Noodles, and Ginger Beef. This soup is also perfectly satisfying on its own or paired with an equally refreshing salad. This Corn Salad With Dates And Honey-Lime Dressing is one of my favorites, especially when the weather starts to warm up!
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 stalks lemongrass trimmed and bruised
- 2 large boneless skinless chicken breasts diced into bite-size chunks
- 4 cups chicken broth
- 3 cups unsweetened coconut milk
- 1 red bell pepper thinly sliced
- 1 cup sliced mushrooms
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, ginger, and bruised lemongrass; cook for an additional 2 minutes, stirring frequently.
- Add the diced chicken to the pot and cook until it’s no longer pink on the outside, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.
- Add the coconut milk, sliced red bell pepper, and mushrooms. Let it simmer for another 15 minutes until the vegetables become tender.
- Add lime juice and fish sauce. Adjust seasoning with salt and pepper as desired. Take out the lemongrass stalks before serving.
- Ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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