Chicken Soup with Lemongrass and Lime

4 servings

30 minutes

Chicken soup with lemongrass and lime is a true embodiment of Thai cuisine, where simplicity meets rich flavors. This light, aromatic soup originated in the heart of Thailand, where herbs and citrus play a key role in creating culinary masterpieces. Lemongrass adds a fresh citrus note, lime enhances the tanginess, and fish sauce reveals depth of flavor. Tender chicken fillet and oyster mushrooms make it hearty and rich. The soup is perfect as a warming lunch or light dinner, and its serving with rice and basil adds textural contrast. This dish is valued for its balance of flavors - tanginess, saltiness, and a hint of sweetness that create harmony in every spoonful.

Energy value per serving

• Calories: 229.7
• Proteins: 32.4g
• Fats: 2.3g
• Carbohydrates: 18.7g

Ingredients

• Chicken fillet: 500 g
• Fish sauce: 4 tbsp
• Oyster mushrooms: 300 g
• Sugar: 2 tbsp
• Garlic: 1 head
• Lime: 3 pc
• Salt: to taste
• Lemon grass: 4 stem
• Green basil: to taste

Cooking steps

1. We boil water with lemon grass and chopped garlic cloves.

   Required ingredients:

   • Lemon grass: 4 stems
   • Garlic: 1 head

2. Add the sliced chicken fillet. Bring to a boil; remove the foam.

   Required ingredients:

   • Chicken fillet: 500 g

3. Pour in the sauce, add salt, and sprinkle a little sugar.

   Required ingredients:

   • Fish sauce: 4 tablespoons
   • Salt:  to taste
   • Sugar: 2 tablespoons

4. We slice the oyster mushrooms and add them to the soup.

   Required ingredients:

   • Oyster mushrooms: 300 g

5. Bring to a boil. Turn off.

6. We squeeze lime juice into the ready soup; serve with finely chopped basil and boiled rice.

   Required ingredients:

   • Lime: 3 pieces
   • Green basil:  to taste