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Bright Lemongrass Chicken Soup

This chicken soup combines a comforting, collagen-rich broth with aromatic ginger and lemongrass, resulting in a vibrant and layered flavor profile. The slow simmering process creates a clear, flavorful broth with tender vegetables and juicy chicken, finished with fresh herbs and a squeeze of lime for brightness.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg chicken bones and carcass preferably with some meat attached for richer flavor
  • 1 inch fresh ginger sliced thin
  • 2 stalks lemongrass bruised and cut into 3-inch pieces
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 2 scallions scallions sliced thin, plus extra for garnish
  • 1 handful cilantro leaves chopped, for garnish
  • 1 lime lime wedges for serving
  • 1 tbsp fish sauce or soy sauce to add umami, taste as you go
  • 2 tbsp vegetable oil for sautéing

Equipment

  • Large stock pot
  • Fine sieve or chinois
  • Wooden spoon
  • Knife and cutting board
  • Ladle

Method
 

  1. Place the chicken bones and carcass in a large stock pot, cover with water, and bring to a gentle simmer. Skim off any foam that rises to the surface. Let it simmer slowly for about 1.5 hours to develop a rich, collagen-infused broth.
  2. While the broth simmers, slice the ginger thin and bruise the lemongrass stalks by smashing them gently with the side of your knife, then cut into 3-inch pieces. Set aside.
  3. Heat vegetable oil in a large pan over medium heat. Add the sliced ginger and bruised lemongrass, sautéing until fragrant, about 2-3 minutes. You should see the ginger turn a light golden and smell a bright, citrusy aroma fill the kitchen.
  4. Carefully strain the broth through a fine sieve, discarding the solids. Return the clear broth to the pot, then add the sautéed aromatics, diced chicken breast, carrots, and celery. Bring to a gentle simmer and cook for another 20 minutes, until vegetables are tender and chicken is cooked through.
  5. Taste the soup and add a splash of fish sauce or soy sauce to deepen the umami flavor. Adjust seasoning as needed.
  6. Chop the scallions and cilantro, then stir the herbs into the hot soup. Squeeze fresh lime juice into each bowl for a bright, citrusy punch.
  7. Ladle the hot soup into bowls, garnishing with extra scallions and cilantro. Serve immediately with lime wedges on the side for an extra zing.

Notes

For a clearer broth, skim regularly during simmering. Feel free to add more vegetables like mushrooms or bell peppers for extra flavor. Serve with crusty bread for a complete meal.