Ginger and chiles give this Southeast Asian rendition its aroma and spice, while lemongrass lends the soup a seductive floral note. By swapping the traditional seasonings for more exotic ones, you achieve a soup that's just as soothing as the original but with nuanced layers of flavors.



Ingredient Checklist


Instructions Checklist
  • Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.

  • Remove breast, and set aside. Simmer, partially covered, for 30 minutes.

  • Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.

  • Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.

Reviews (4)

11 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
I made this soup with half the quantities mentioned for my husband and I, it turned out so delicious. With this recipe you can achieve that thai restaurant like taste and aroma, its so perfect!
Rating: Unrated
Found it bland-would never make again.
Rating: Unrated
Love this soup. It gets rave reviews when I serve it. I offer rice on the side for people who want chicken and rice soup for a more filling dish.
Rating: Unrated
I love this soup! It's no fail, you don't need to have all the exact ingredients and it still tastes good! You can use pretty much any chile pepper or onion and sometimes I add rice noodles to it, and I don't strain it. Also I think it's easier to eat if you shred the chicken instead of chunky sliced like in the picture.