Thai Chicken Lemongrass Soup

A cross between a soup and stew, this chicken with lemongrass dish captures the exciting spicy and sour flavours of Southeast Asia. Lemongrass gives a citrus touch, and light coconut milk, using just the minimum for flavour, adds richness without excessive fat.

Recommended Modifications 

Chicken with lemongrass variations: To turn this into a more filling dish, add some noodles. Soak 100 g Chinese egg noodles in boiling water for 3 minutes, or according to the package instructions, then drain. Stir into the reduced cooking liquid with the chicken and vegetables in step five.

Photo Credit: Shutterstock

Servings	Prep Time	Cook Time	Passive Time
4	25minutes	25minutes	30minutes

Servings	Prep Time
4	25minutes

Cook Time	Passive Time
25minutes	30minutes

• Course Dinner
• Cuisine Soup

Ingredients

• 1 small red chili split open lengthwise but left whole
• 1 garlic clove cut in half
• 1 piece fresh ginger peeled and cut into 4 slices
• 2 stalks lemon grass bruised and cut in half
• 650 g bone-in chicken pieces such as breasts or thighs, skinned
• 1 shallot finely chopped
• 250g thin green beans trimmed and cut into bite-sized pieces
• 1 zucchini sliced lengthwise into thin strips
• 1/3 cup reduced-fat coconut milk
• juice of lime with finely grated rind
• 2 tbsps chopped fresh coriander to garnish

Servings:

Units:MetricUS Imperial

Ingredients 1 small red chili split open lengthwise but left whole 1 garlic clove cut in half 1 piece fresh ginger peeled and cut into 4 slices 2 stalks lemon grass bruised and cut in half 650 g bone-in chicken pieces such as breasts or thighs, skinned 1 shallot finely chopped 250g thin green beans trimmed and cut into bite-sized pieces 1 zucchini sliced lengthwise into thin strips 1/3 cup reduced-fat coconut milk juice of lime with finely grated rind 2 tbsps chopped fresh coriander to garnish Servings: Units:MetricUS Imperial

Course Dinner Cuisine Soup

Instructions

1. Place 4 cups water in a saucepan over high heat. Spear the chili, garlic and ginger on a wooden cocktail stick or skewer (this makes them easy to remove later) and add to the pan together with the lemongrass. Bring to a boil and boil for 1 minute. Remove from the heat, cover and set aside to infuse for about 30 minutes.
2. Return the liquid to a boil, then reduce the heat to low. Add the chicken pieces, shallot and green beans, and poach for 12–15 minutes or until the chicken is cooked (test with the tip of a knife—the juices should run clear). Add the zucchini slices for the last 2 minutes of cooking.
3. Using a slotted spoon, transfer the chicken, beans and zucchini to a warmed bowl. Add a little of the poaching liquid to keep them moist, then cover tightly and keep warm.
4. Return the liquid to a boil and add the coconut milk, stirring until it dissolves. Continue boiling for about 5–6 minutes or until the liquid has reduced by about one-third.
5. Remove the chicken meat from the bones and shred it roughly. Return the chicken meat, beans and zucchini to the soup and stir, then reheat briefly. Stir in the grated lime rind and juice. Season with pepper.
6. Divide the chicken and vegetables among 4 soup bowls. Spoon over the liquid, discarding the lemongrass and stick of chili, garlic and ginger. Sprinkle with the coriander and serve.

Recipe Notes

Nutritional Info Per Serving: 

177 calories, 22 g protein, 8 g total fat, 4 g saturated fat, 64 mg cholesterol, 3 g total carbohydrate, 2 g sugars, 2 g fibre
60 mg sodium 

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