Asian Chicken Soup
A fragrant Southeast Asian-inspired chicken soup infused with lemongrass, ginger, and coconut milk, featuring bone-in chicken simmered in aromatic broth with mushrooms and finished with cilantro and lime.
Prep15 min
Cook40 min
Total55 min
Servings6
Difficultyintermediate
Ingredients
- skinless, bone-in chicken thighs & drumsticks2 lbs
- chicken broth6 cups
- lemongrass3 stalks
- gingerroot, grated1 tbsp
- black peppercorns10
- ground coriander1/2 tsp
- crushed red pepper flakes1/2 tsp
- mushrooms, sliced2 cups
- light coconut milk1 cup
- green onion, chopped1/2 cup
- sugar1 tsp
- coconut extract1/2 tsp
- fresh cilantro, chopped2 tbsp
- lime juice1 tbsp
- cooked white rice2 cups
Method
1
In a large soup pot, combine chicken pieces, broth, lemongrass, gingerroot, peppercorns, coriander, and crushed red pepper flakes.
2
Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes. Skim off any foam.
3
Remove chicken pieces, strip the chicken off the bones, and set aside. Discard the bones.
4
Using a wire strainer, strain the broth and discard the solids.
5
Return broth to the soup pot and stir in cooked chicken, mushrooms, coconut milk, green onions, sugar, and coconut extract.
6
Cook over medium heat until mushrooms are tender, about 10 minutes.
7
Stir in cilantro, lime juice, and cooked rice. Serve hot.
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