Thai Lemon Grass-Chicken Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 cups of water or chicken broth
  • 1 stick lemon grass, trimmed and bashed
  • 4 kaffir lime leaves, torn in half (or 2 tbsp. lime juice)
  • 1 inch galangal root (or ginger root) slice into thin rounds
  • 2 fresh hot chillies, chopped
  • 3 tbsp. fish sauce
  • 1 tsp. palm sugar or granulated sugar
  • 1½ tsp. chili paste (optional)
  • 3 oz. (85 g) enoki mushrooms or button mushrooms, quartered
  • 10 oz. (300 g) chicken breast, thinly sliced
  • 3 tbsp. lime juice
  • Fresh coriander leaves or chopped green onions to garnish
  • The chicken breast could be replaced with 10 oz. (300 g) of large shrimps or prawns, shelled and deveined
  1. Heat 4 cups of water in a cooking pot to boiling.
  2. Bash the lemon grass with a flat of a chef's knife once, and then cut into 1 inch pieces and add to the stock together with torn kaffir lime leaves and the chopped chillies.
  3. Simmer gently for 5 minutes, until the stalks change colour and the stock is fragrant. Add the fish sauce, sugar, lime juice and chillie paste and boil for another 2 minutes.
  4. Add the chicken, cover and cook over high heat or until chicken is no longer pink in the center, about 3-4 minutes.
  5. Add a little bit of coriander leaves in the pot before transferring to a soup bowl.
  6. Decorate with fresh coriander leaves or chopped green onions.
Recipe by Lani Cooks at