Yummy for the tummy!
Lemon Grass Chicken Soup
mruharris Posted: 06/16/10
ericai Posted: 04/06/11
I don't understand the "bland' comment, I love full flavors and this soup is great. My whole house smells good when I make this. This soup does require a bit of prep and makes a ton, so cut in half if you have a smaller number. It does freeze well. I have never used the lemongrass, it can be expensive and hard to find. I use the lemon peel, with great results, you also cannot skip the fish sauce, we find that to be essential!
jchristine11 Posted: 12/29/11
This soup is bland and disappointing. The flavors of boiled chicken and cabbage ruin any chance of "asian-insired" flavors. If you do decide to make it, note that it serves 10-12. Unfortunately I wasted a lot of good ingredients in this huge soup.
rlraville Posted: 01/21/12
I really enjoyed making this recipe. I forgot to strain out the ginger and the lemongrass so that was a pain to do once I had added the other ingredients. I would recommend letting the ginger and the lemongrass really steep in the broth for a while if you like this flavor to come through more. I enjoyed the subtlety of the flavor and the slight warmth that the chili pepper seeds gave to the soup as well.
sweetkiwi Posted: 10/11/12
Based on comments from jchristine11, I skipped the cabbage and did not miss it. I also wish I had steeped the ginger and lemongrass more, or just used more of it. The notes didn't come through well in the final soup. It was still delicious, but from the smell of that broth simmering I thought those flavors would be more powerful. Also, don't be afraid of the fish sauce. It really pulls the flavors together without fishiness.
hollysing Posted: 12/23/13
This is that very healthy broth you often get as a first course at a Thai restaurant. I steeped the lemon peel and ginger longer. Use the fish sauce. Good for illness.