Go Back

Lemongrass Chicken Vegetable Soup

This aromatic chicken vegetable soup combines tender shredded chicken with bright flavors from lemongrass and fresh ginger. The broth is clear and fragrant, filled with colorful vegetables like carrots and bell peppers, creating a comforting yet invigorating dish. Its layered flavors and vibrant appearance make it a satisfying meal for any day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken preferably from cooked, seasoned chicken
  • 2 stalks lemongrass bruised to release flavor
  • 1 inch fresh ginger grated
  • 2 carrots carrots peeled and sliced
  • 1 bell pepper bell pepper sliced
  • 4 cups chicken broth preferably homemade
  • 1 tablespoon lemon juice freshly squeezed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon oil for sautéing
  • to taste salt and pepper

Equipment

  • Large pot
  • Knife
  • Wooden spoon
  • Ladle

Method
 

  1. Gather all your ingredients and prepare your workspace. Peel and slice the carrots and bell pepper, mince the garlic, and grate the ginger. Bruise the lemongrass stalks to release their aroma.
  2. Heat a large pot over medium heat and add a tablespoon of oil. Once shimmering, add chopped onions and sauté until translucent, about 5 minutes, until they begin to soften and smell sweet.
  3. Add minced garlic, grated ginger, and the bruised lemongrass to the pot. Cook for about 2 minutes, stirring gently, until fragrant and aromatic.
  4. Toss in the sliced carrots and bell peppers. Sauté for about 8 minutes, stirring occasionally, until they start to soften but still retain some crunch.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that appears on the surface for a clear broth.
  6. Add the shredded cooked chicken to the simmering broth. Stir well to combine and heat through for about 5 minutes.
  7. Squeeze in the fresh lemon juice and season with salt and pepper to taste. Let the soup simmer uncovered for 20 minutes, allowing flavors to meld and vegetables to become tender.
  8. Taste the broth and adjust seasoning if needed. Remove the lemongrass stalks and discard them.
  9. Let the soup rest for 5 minutes off the heat, which helps deepen the flavors. Serve hot with a sprinkle of fresh herbs if desired.

Notes

Ensure the broth remains gentle simmer to keep vegetables tender and chicken shreddable. Adjust lemon juice at the end for brightness. Remove lemongrass before serving to avoid overpowering flavors.