Lemongrass Chicken Soup

Serves 4lemongrass_coconut_chicken_soup-280x186

1 tablespoon grapeseed or canola oil
4 lemongrass stalks, pale parts only, crushed with the flat side of a knife
1 head celery, stalks rinsed and roughly chopped
2 large carrots, peeled and shredded
2 medium onions, thinly sliced
2 Thai or serrano chiles, stemmed and minced (optional)
Kosher salt and freshly ground black pepper
2 boneless, skinless chicken breasts, cut widthwise into 1/4-inch strips
3 tablespoons fish sauce
6 cups unsalted fresh chicken stock or low-sodium canned chicken broth
1/4 cup coconut milk
Juice of 1 lemon
1/4 cup whole Thai basil leaves, or regular basil

Heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the lemongrass and sauté, stirring, for 2 minutes. Add the celery, carrots, onions and chiles, if using, and sauté, stirring, for 1 minute. Season with salt and pepper.

Add the chicken and sauté until opaque, about 1 minute. Add the fish sauce and stock, stir, bring to a simmer, and cook until the liquid is reduced by one fifth, about 5 minutes. Add the coconut milk and lemon juice and stir. Add the basil and adjust the seasoning, if necessary. Serve.

©2010 Ming Tsai – Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

Cook’s Notes – from Simply Ming One-Pot Meals
Fish Sauce
This Southeast Asian staple, called nam pla in Thailand and noc mam in Vietnam, is made from salted and fermented anchovies and is used as often as the Chinese use soy sauce. I prefer the Thai Three Crab brand, which has a clean sea taste and less sweetness than other brands I’ve tried. Once opened, keep fish sauce in the fridge.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

4 Responses to Lemongrass Chicken Soup

  1. Willy Allen says:

    Sara, My wife and I loved your latest episode with Ming Tsai. It was our favorite episode of any cooking show in years! You 2 are a crack up! Our mouths were watering with that lemongrass chicken soup. We have lemongrass growing in our backyard. This will be a perfect use for it. That was great how you explained the recipe in detail (as you usually do) Thank you so much for being a very thoughtful host! You and Ming are fun to watch and learn from. May God Bless you always.
    Brent and Lisa Allen

  2. Michael Souther says:

    I try to watch your show on PBS every Saturday As well as Ming. Great recipes and cooking ideas. This soup will be great, easy to make. I love Thai food and this is a kind of combination. I spent years in the middle east and Thailand and the Philippines love the food, spices and need to get my food fix often. Thank you for the show and great variety of styles.

  3. Regina Stanton says:

    Hi, can you please include nutritional information with your recipes? Thanks much

    • moulton says:

      I hope one day soon to get that program and learn how to use it. It is costly and time consuming but I understand how useful it is to have the nutritional info.

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