Go Back

Lemongrass Ginger Chicken Vegetable Soup

This vibrant chicken vegetable soup combines aromatic lemongrass and fresh ginger with hearty shredded chicken and colorful vegetables. The soup is simmered gently to develop layered flavors, resulting in a clear, fragrant broth with tender vegetables and savory chicken. It offers a comforting yet bright and invigorating eating experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken preferably from a roasted or boiled chicken
  • 2 stalks lemongrass bruised to release flavor
  • 1 inch fresh ginger grated
  • 2 carrots carrots peeled and chopped
  • 1 bell pepper bell peppers any color, sliced
  • 4 cups chicken broth preferably homemade
  • 1 tablespoon lemon juice freshly squeezed
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon oil for sautéing
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Knife
  • Wooden spoon
  • Ladle

Method
 

  1. Gather and prepare all ingredients: peel and chop the carrots, slice the bell peppers, mince the garlic, chop the onion, and 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 the chopped onion and sauté until translucent, about 5 minutes, until it smells sweet and turns slightly golden.
  3. Add the minced garlic, grated ginger, and bruised lemongrass to the pot. Cook for about 2 minutes, stirring frequently, until fragrant and aromatic.
  4. Toss in the chopped carrots and sliced bell peppers. Sauté for another 8 minutes, stirring occasionally, until the vegetables just start to soften and release their colors.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that rises to the surface for a clearer broth.
  6. Add the shredded cooked chicken to the pot, then squeeze in the lemon juice. Season with salt and pepper to taste. Stir gently to combine all the flavors.
  7. Reduce heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally. The vegetables should be tender, and the broth fragrant with lemongrass and ginger aromas.
  8. Taste the soup and adjust seasoning as needed — add more lemon juice for brightness or salt for depth.
  9. Remove the lemongrass stalks from the soup to prevent overpowering flavors. Let the soup rest for 5 minutes to deepen the flavors before serving.
  10. Serve the soup hot, with a sprinkle of fresh herbs if desired, and enjoy the comforting, aromatic flavors in every spoonful.

Notes

For an extra layer of flavor, add a dash of fish sauce or a handful of chopped fresh herbs like cilantro before serving.