Lemongrass Chicken Soup with Cucumber

barbara lentz


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.


☆☆☆☆☆ 0 votes

10 Min
45 Min
Stove Top


  • 6 c
    chicken stock
  • 1 Tbsp
    chicken bouillon
  • 2 stalk(s)
    lemongrass pounded and bruised
  • 2
    seeded red chilies
  • 2
    inch piece of ginger grated
  • 4 clove
    garlic minced
  • 1 small
    onion chopped
  • 4 Tbsp
    brown sugar
  • 3 Tbsp
    fish sauce
  • 1
    zest and juice of 1 lime
  • 1 large
    boneless skinless chicken breast sliced very thin
  • 3 oz
    rice noodles
  • 1 large
    cucumber julienned
  • 2 small
    red chilies seeded and chopped

How to Make Lemongrass Chicken Soup with Cucumber


  1. In large saucepan pour in the chicken stock. Add the lemongrass, 2 dried chilies, ginger, sliced onions, garlic, sugar, and fish sauce.
  2. Bring to a boil then reduce to a simmer and simmer 30 minutes.
  3. strain 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.
  4. Meanwhile prepare the noodles as directed on package. Letting them soak in boiling water 10 minutes.
  5. Drain the noodles and add to soup. Stir in the cucumber and serve immediately.

Printable Recipe Card

About Lemongrass Chicken Soup with Cucumber

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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