How to make Lemongrass Infused Chicken And Cilantro Soup - A delicious soup made of chicken and lemon.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Lemon grass (लेमन ग्रास ), Chicken (चिकन)

Cuisine : Thai

Course : Soups

Lemongrass Infused Chicken And Cilantro Soup Recipe Card

Lemongrass Infused Chicken And Cilantro Soup

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Lemongrass Infused Chicken And Cilantro Soup Recipe

  • Lemon grass sliced 2 inch stalk

  • Chicken 1/2 inch pieces 400 grams

  • Cilantro roughly chopped 3 tablespoons

  • Chicken stock 4 cups

  • Button mushrooms sliced 3

  • Ginger sliced 2 inch piece

  • Onion roughly chopped 1 medium

  • Kaffir lime leaves torn 2-3

  • Red capsicum seeded and sliced 1 medium

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh red chillies diagonally sliced 2


Step 1

Pour chicken stock into a pan and heat. Add mushrooms, ginger, onion, bruised Kaffir lime leaves and red capsicum and bring to a boil. Add chicken and cook.

Step 2

Add lemon grass, half the coriander leaves, salt, lemon juice and fresh red chillies. Cook till chicken is done. Pour into a soup bowl. Garnish with the remaining coriander leaves and serve piping hot.