lemongrass chicken soup with cucumber
This soup is so flavorful. You get the earthiness of the lemongrass and subtle citrus flavor. The chilies give you a little heat and then the cucumber gives it a crunch and coolness. Amazing.
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 cups chicken stock
- 1 tablespoon chicken bouillon
- 2 stalks lemongrass pounded and bruised
- 2 - seeded red chilies
- 2 - inch piece of ginger grated
- 4 cloves garlic minced
- 1 small onion chopped
- 4 tablespoons brown sugar
- 3 tablespoons fish sauce
- 1 - zest and juice of 1 lime
- 1 large boneless skinless chicken breast sliced very thin
- 3 ounces rice noodles
- 1 large cucumber julienned
- 2 small red chilies seeded and chopped
How To Make lemongrass chicken soup with cucumber
-
Step 1In large saucepan pour in the chicken stock. Add the lemongrass, 2 dried chilies, ginger, sliced onions, garlic, sugar, and fish sauce.
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Step 2Bring to a boil then reduce to a simmer and simmer 30 minutes.
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Step 3strain the soup through a fine mesh strainer discarding the solids. Return to pan and place pan back on stove. Add the zest and juice of the lime. Add the two red chilies and chicken. Bring to a simmer again and simmer 10 minutes.
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Step 4Meanwhile prepare the noodles as directed on package. Letting them soak in boiling water 10 minutes.
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Step 5Drain the noodles and add to soup. Stir in the cucumber and serve immediately.
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