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