Chicken Lemongrass Soup

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READY IN: 2hrs 5mins
SERVES: 4-6
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
  • 10
    cups chicken stock
  • 1
    lb of uncooked chicken meat (I like to just throw in about 4 drumsticks or 2 leg and thighs cut up, Chicken should still be on bo)
  • 1
    teaspoon fish sauce
  • 1 -2
    stalk lemongrass, cut into 2 inch pieces and bruised to give more flavor
  • 4 -5
    fresh lime leaves, bruised to give more lime flavor
  • 2
    tablespoons tom yum paste
  • 3
    tablespoons lime juice
  • 1
    teaspoon chili flakes (more or less)
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DIRECTIONS

  • Boil the chicken stock in a large pot with the Tom-Yum Paste.
  • Add in the uncooked chicken and keep at a low boil till the chicken is cooked half through.
  • Bruise the lime leaves by rubbing them in your hand a bit to bruise them so they give off more flavor and aroma.
  • Bruise the lemongrass by hitting it with the flat side of a knife, as you would with garlic.
  • Throw the lime leaves and lemon grass into pot along with the fish sauce,lime juice, and chili flakes.
  • Cook on med-low for an hour- 45 min or as long as it takes the chicken to completly cook.
  • You can cook the chicken till its very tender and almost falls off the bone if you like --
  • Once ready serve hot, in a bowl with another bowl of rice.
  • *** ALL ingredients (lime juice, fish sauce, etc) can be increased or decreased to your liking -- I prefer this soup to be really sour, lemon/lime tasting and a bit spicy, while others may like more salty (add more fish sauce then) and sour flavor.
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