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.
1
We boil water with lemon grass and chopped garlic cloves.
- Lemon grass: 4 stems
- Garlic: 1 head
2
Add the sliced chicken fillet. Bring to a boil; remove the foam.
- Chicken fillet: 500 g
3
Pour in the sauce, add salt, and sprinkle a little sugar.
- Fish sauce: 4 tablespoons
- Salt: to taste
- Sugar: 2 tablespoons
4
We slice the oyster mushrooms and add them to the soup.
- 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.
- Lime: 3 pieces
- Green basil: to taste