Lemongrass, chicken and chilli soup recipe

4 ratings Rate
  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 215 calories / serving
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ThaiChinese lemongrasschickenandchillisoup He

Heat the groundnut oil in a large, heavy-based saucepan over a moderate heat. Sweat the shallots, garlic and ginger for 3-4 minutes, stirring occasionally, until they start to soften. Add the chilli, lemongrass and star anise and cook for a further minute.

Pour the stock in and bring to a simmer. Add the chicken and simmer for 6-8 minutes until cooked through, with no pink showing.

Meanwhile, whisk together the lime juice, sugar, fish sauce and light soy sauce until combined. Remove the soup from the heat and stir this mixture gradually into the soup to season. Also season with black pepper, then stir in the beansprouts and coriander leaves. Ladle into soup bowls and serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 lemongrass stalks
  • 2 large skinless chicken breasts, sliced
  • 30ml groundnut oil
  • 2 shallots, finely sliced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 100g beansprouts
  • 1 red chilli, de-seeded and finely sliced
  • 1l light chicken stock
  • 1 star anise
  • 2tbsp fish sauce
  • 2tbsp light soy sauce
  • 1tbsp soft brown sugar
  • juice of 1 lime
  • 1tbsp coriander leaves
  • black pepper
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  • Energy 910kj 215kcal 11%
  • Fat 9g 13%
  • Saturates 2g 10%
  • Sugars 6g 7%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 7.7g Protein 26.3g Fibre 0.5g

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