AROMATIC LEMONGRASS CHICKEN SOUP
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 lbs boneless skinless chicken thighs - cut into bite-size pieces (or you can use 3 lbs bone-in chicken)
- 1 medium onion (peeled and thinly sliced)
- 3 Roma tomatoes (finely chopped)
- 3 stalks of lemongrass (trim off 1-inch of the woody bottom and top, cut into half)
- 1 small bunch of fresh/frozen kaffir lime leaves (tear the edges a bit to release flavor)
- 10 cloves garlic (peeled and finely minced)
- 1 thumb-size ginger (peeled and thinly sliced)
- 2 tsp turmeric powder
- 1 tsp cayenne pepper or more to taste (optional)
- 1 cup chicken stock
- Salt to taste
- 3 Tbsp extra-virgin coconut oil / grape seeds oil or any oil of your choice
- Small bunch of fresh coriander leaves
Instructions
- 1
Preheat a large heavy-bottom pot with a lid with oil. Add in the onion, garlic, ginger, turmeric powder, lemongrass into the pot and saute until very fragrant, and the onion is soft, about 2 minutes
- 2
Add in the chicken pieces and cook until they start to turn color and then tip in the tomatoes and cook until the tomatoes are soft, about 5 minutes or so. There should be some juice in the pot now. Add the chicken stock, lower the heat to simmer and partly covered until the chicken is cooked through, about 10 minutes. Add in the kaffir lime leaves and cook for another 5 minutes. Season with salt and have a taste and adjust to your liking
- 3
Just before serving, ladle the soup into serving bowl and sprinkle on the coriander leaves and serve immediately