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.
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yield
4 serving(s)
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For lemongrass chicken soup with cucumber
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6 cchicken stock
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1 Tbspchicken bouillon
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2 stalklemongrass pounded and bruised
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2seeded red chilies
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2inch piece of ginger grated
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4 clovegarlic minced
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1 smonion chopped
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4 Tbspbrown sugar
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3 Tbspfish sauce
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1zest and juice of 1 lime
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1 lgboneless skinless chicken breast sliced very thin
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3 ozrice noodles
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1 lgcucumber julienned
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2 smred chilies seeded and chopped
How To Make lemongrass chicken soup with cucumber
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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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2Bring to a boil then reduce to a simmer and simmer 30 minutes.
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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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4Meanwhile prepare the noodles as directed on package. Letting them soak in boiling water 10 minutes.
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5Drain the noodles and add to soup. Stir in the cucumber and serve immediately.
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