Lemongrass Chicken Soup with Chili Oil is more than just a meal, it’s the kind of soup that brings warmth to your hands, comfort to your heart, and a bold zing to your taste buds. This deeply fragrant, spicy, and satisfying dish is packed with citrusy lemongrass, tender chicken, and a swirl of homemade chili oil that’s both eye-catching and irresistible.
My story with this soup started years ago in a bustling night market in Chiang Mai. The aroma of simmering broth and sizzling chili oil drifted through the air as I helped a vendor prepare bowls for eager customers. That single evening left an impression, and years later, it inspired this simple, weeknight-friendly version of Lemongrass Chicken Soup with Chili Oil that’s now a reader favorite at Fresh Leaf Recipes.
This soup brings together Asian-inspired flavors with pantry-friendly ingredients, creating a meal that’s as bold and cozy as a fall sweater. It’s quick to cook, flexible for dietary needs, and makes fantastic leftovers. Let’s dive into the ingredients and method to bring this soup to your table.
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Lemongrass Chicken Soup with Chili Oil
- Total Time: 40 minutes
- Yield: 4 servings
Description
Lemongrass Chicken Soup with Chili Oil is a warm, fragrant, and spicy hug in a bowl. This bold yet cozy soup features tender chicken, citrusy lemongrass, and a swirl of homemade chili oil that makes every spoonful pop with flavor.
Ingredients
- 2 tablespoons neutral oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 stalks fresh lemongrass, trimmed and smashed
- 1-inch piece of ginger, sliced thin
- 1 pound boneless chicken thighs or breast, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 4 cups chicken broth
- 1/2 cup full-fat coconut milk
- Juice of 1 lime
- Salt to taste
- Fresh cilantro or Thai basil for garnish
- For the Chili Oil:
- 1/3 cup oil (grapeseed or avocado)
- 1 teaspoon crushed chili flakes
- 1 clove garlic, grated
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Trim and smash lemongrass, slice ginger, and dice onion. Set aside.
- In a large pot, heat oil over medium heat. Sauté onion until soft. Add garlic, ginger, and lemongrass. Cook for 2 minutes.
- Add sliced chicken and cook until opaque. Stir in fish sauce and soy sauce.
- Pour in chicken broth. Bring to a boil, then reduce to simmer for 15–20 minutes.
- Add coconut milk and lime juice. Simmer for 5 more minutes.
- Meanwhile, make chili oil by heating 1/3 cup oil until shimmering. Remove from heat and stir in chili flakes, grated garlic, and smoked paprika. Let steep for 5 minutes.
- Remove lemongrass and ginger slices from soup. Ladle into bowls, drizzle with chili oil, and top with fresh herbs.
Notes
Use fresh lemongrass for best flavor. Keep chili oil separate for storage and add just before serving. To freeze, omit coconut milk and add it fresh after reheating. Add rice noodles or greens for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients You’ll Need
The magic of Lemongrass Chicken Soup with Chili Oil lies in its bold yet balanced flavors. Here’s what you’ll need to make a batch:
- 2 tablespoons neutral oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 stalks fresh lemongrass, trimmed and smashed
- 1-inch piece of ginger, sliced thin
- 1 pound boneless chicken thighs or breast, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 4 cups chicken broth
- 1/2 cup full-fat coconut milk
- Juice of 1 lime
- Salt to taste
- Fresh cilantro or Thai basil for garnish
For the Chili Oil
- 1/3 cup oil (grapeseed or avocado oil work great)
- 1 teaspoon crushed chili flakes
- 1 clove garlic, grated
- 1/2 teaspoon smoked paprika (optional for depth)
Fresh lemongrass gives the soup its signature citrus aroma. You can find it in most grocery stores, often near the herbs or in the frozen section. For a quick comparison, this soup holds its own next to crowd-pleasers like spicy ramen lasagna or velveeta broccoli cheese soup.
Step-by-Step Instructions
1. Prep the Lemongrass and Aromatics
Trim the lemongrass stalks and smash them with the back of a knife. This helps release the oils. Thinly slice your ginger and dice the onions.
2. Sauté the Base
Heat a large pot over medium heat and add the oil. Sauté onions until soft, then stir in garlic, ginger, and lemongrass. Let everything bloom for about 2 minutes.
3. Cook the Chicken
Add sliced chicken and cook until it turns opaque. Stir in the fish sauce and soy sauce.
4. Add Broth and Simmer
Pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer for 15–20 minutes, allowing the flavors to infuse. The lemongrass will continue to work its magic during this time.
5. Stir in Coconut Milk
Add the coconut milk and lime juice, stirring gently. Let it simmer another 5 minutes.
6. Make the Chili Oil
While the soup simmers, prepare the chili oil. Heat 1/3 cup oil in a small pan until it shimmers. Remove from heat and stir in chili flakes, grated garlic, and smoked paprika. Let steep for 5 minutes.
7. Finish and Serve
Remove the lemongrass and ginger slices. Ladle soup into bowls and drizzle each serving with chili oil. Top with fresh herbs and serve warm.
Want more soup inspiration? Try this delicious gnocchi soup or a creamy classic like pumpkin hummus with pita chips.
Tips for Success
- Smash the Lemongrass: Don’t skip this step, it’s key for releasing the aromatic oils.
- Low-Sodium Broth: Use unsalted chicken broth so you can control the salt level.
- Don’t Overcook the Chicken: Add it early enough to cook through but not too long that it dries out.
- Homemade Chili Oil: Making it fresh makes a big difference. You can control the heat and flavor depth.
This soup also works beautifully in meal prep. Store the chili oil separately and drizzle it fresh when reheating.
Variations to Try
Whether you’re cooking for dietary needs or just looking to switch things up, Lemongrass Chicken Soup with Chili Oil is easy to adapt.
Gluten-Free Option
Use tamari instead of soy sauce, and check that your broth and fish sauce are certified gluten-free. Everything else in the recipe is naturally gluten-free.
Vegetarian Twist
Swap chicken for mushrooms or tofu. Use vegetable broth, and replace fish sauce with soy sauce or tamari. Add a splash of rice vinegar for depth.
Add Veggies
Bok choy, spinach, or shredded cabbage all make great additions during the last few minutes of simmering.
Noodle Boost
Want to make it heartier? Add cooked rice noodles or egg noodles for a satisfying main course. This is a great way to stretch the meal, much like this high-protein hamburger helper.
Storage & Make-Ahead Tips
This soup stores beautifully and the flavors deepen overnight.
Refrigerator: Store in an airtight container for up to 4 days. Keep chili oil separate.
Freezer: Freeze without the coconut milk for up to 2 months. Add it fresh when reheating for best texture.
Reheating: Gently warm on the stove, not the microwave, to keep the flavor intact. Add a fresh squeeze of lime before serving.
Pair leftovers with a side like healthy pumpkin donut holes for a sweet finish to a spicy meal.
Frequently Asked Questions (FAQ)
1. Can I use dried lemongrass instead of fresh?
Yes, but fresh lemongrass gives the best flavor. If using dried, steep it longer in the broth and strain before serving.
2. How spicy is this soup with the chili oil?
You control the heat! Add just a drizzle if you’re sensitive to spice, or more for that warming kick. You can also use mild chili flakes.
3. What type of chicken works best?
Boneless chicken thighs are juicier, but breasts work great too. Just slice them thinly for quick cooking.
4. Can I make this soup ahead of time?
Absolutely. In fact, it tastes even better the next day. Store the chili oil separately and add it just before serving to keep its bold flavor.
Final Thoughts
There’s something special about a recipe that warms you from the inside out. Lemongrass Chicken Soup with Chili Oil is that kind of soup. It’s bold but balanced, easy but impressive, and makes even the coldest evening feel like home. Whether you’re serving it as a weeknight dinner or sharing it with friends on a chilly weekend, this soup deserves a spot in your seasonal recipe rotation.
If you’re craving more comforting meals, try our Asian noodle soup guide or dig into creamy marry me chicken crock pot. Every dish is designed to be flavorful, approachable, and something you’ll be proud to serve.