Créé avec l’IA
Lemongrass Chicken Soup
40 min 299 kcal par portion Moyen
Ingrédients
4 Portions
- chicken leg quarter500 grams
- lemongrass2 stalks
- garlic2 cloves
- red onion1 medium
- water1 liter
- fish sauce1 tablespoon
- salt1 teaspoon
- pepper corn1 teaspoon
- lime1 medium
- coriander leaf1 tablespoon
Instructions
- 1
In a large pot, add the chicken leg quarters and water. Bring to a boil over medium-high heat.
- 2
Once boiling, reduce the heat to low and skim off any foam that rises to the surface.
- 3
Add the chopped lemongrass, minced garlic, and chopped red onion to the pot.
- 4
Season the soup with fish sauce, salt, and pepper corn.
- 5
Let the soup simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- 6
Remove the chicken from the pot, let it cool slightly, then shred the meat off the bones.
- 7
Return the shredded chicken to the pot and stir in the lime juice.
- 8
Taste and adjust the seasoning if necessary.
- 9
Serve the soup hot, garnished with chopped coriander leaves.
