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Chicken Lemongrass Soup Recipe

This chicken lemongrass soup recipe is aromatic, rich, and just so easy to make. It's loaded with lemongrass paste and chicken for the most comforting chicken soup recipe ever.
4.29 from 21 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 628kcal

Equipment

  • Large pot
  • Large pot

Ingredients

  • 1 tablespoon neutral oil
  • 4 bone-in, skin-on chicken thighs
  • 2 shallots, peeled and sliced into wedges
  • 2 tablespoons stir-in lemongrass paste, divided
  • 1 jalapeño, halved
  • 6–8 cups water, divided
  • 4 carrots, peeled and sliced, cut into rounds
  • 10 ounces green beans, halved
  • 12 ounces noodles of choice, such as rice, udon, or ramen
  • Salt and pepper

For serving:

  • Thai basil, sliced jalapeño, chili oil, sesame oil

Instructions

Cook the chicken:

  • Pat the chicken dry and season all over with salt and pepper. Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the chicken, skin-side down, and cook without moving for 5–6 minutes.

Prepare the broth:

  • Flip the chicken and add the shallots, 1 tablespoon lemongrass paste, and the halved jalapeño. Cover with 6 cups of water and season liberally with salt and pepper.
  • Bring to a boil and then reduce heat and simmer for 40–50 minutes or until the broth has reduced and the chicken is cooked.
  • Remove the chicken from the pot and let it cool. Discard the halved jalapeño. Once cool enough to handle, shred the meat and return it to the pot.

Finish the soup:

  • Taste the broth and season to your preferences. Return the broth to a boil. Add 1–2 cups more water along with the carrots. Reduce heat to medium and rapid simmer for 10–20 minutes or until the carrots are fork-tender.
  • Add the remaining 1 tablespoon lemongrass paste and the green beans to the pot and simmer for 5 minutes until fork-tender. Taste and season once more to your preferences.

Cook the noodles:

  • As the broth finishes simmering, bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse, and divide between bowls.

To serve:

  • Ladle the soup over the noodles. Garnish with Thai basil, chili oil, and more sliced jalapeño if you like. Enjoy!

Nutrition

Calories: 628kcal | Carbohydrates: 70g | Protein: 33g | Fat: 25g | Sodium: 1155mg | Fiber: 9g | Sugar: 14g | Vitamin C: 13mg
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