Easy Gluten-Free Vietnamese Lemongrass Chicken Soup Recipe

Introduction

This easy gluten-free Vietnamese lemongrass chicken soup is a fragrant and comforting dish perfect for any season. Packed with fresh herbs and bright flavors, it’s a light yet satisfying meal that comes together quickly.

Ingredients

• 2 stalks lemongrass (about 2 ounces / 60 grams), trimmed and finely chopped or bruised
• 1 pound (450 grams) boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon fresh ginger, minced (about 15 grams)
• 3 cloves garlic, minced (about 9 grams)
• 6 cups (1.4 liters) low-sodium chicken broth
• 1 tablespoon fish sauce (optional, about 15 ml)
• 2 tablespoons fresh lime juice (about 30 ml)
• ¼ cup chopped cilantro (about 15 grams)
• ¼ cup chopped Thai basil (about 15 grams)
• 2 stalks green onions, sliced thin (about 30 grams)
• 1 small red chili, sliced thin (optional)
• 1 tablespoon neutral oil (canola or avocado) for sautéing

Instructions

1. Step 1: Prepare the aromatics by trimming the lemongrass stalks, removing tough outer layers, and finely mincing or bruising the inner stalk. Mince the garlic and ginger finely.
2. Step 2: Heat 1 tablespoon of neutral oil in a large stockpot over medium heat. Add lemongrass, ginger, and garlic. Stir frequently for 4-5 minutes until fragrant but not browned.
3. Step 3: Add the thinly sliced chicken breasts to the pot and stir to coat with the aromatics. Pour in 6 cups of low-sodium chicken broth. Increase heat to medium-high and bring to a gentle boil.
4. Step 4: Reduce heat to low and simmer for 15 minutes to infuse the broth. Add 1 tablespoon fish sauce if using, and adjust seasoning to taste.
5. Step 5: Turn off heat and stir in fresh lime juice, sliced green onions, chopped cilantro, and Thai basil. Add sliced red chili if desired for heat.
6. Step 6: Ladle soup into bowls, ensuring each serving has chicken, broth, and herbs. Serve with steamed jasmine rice or gluten-free rice noodles.

Tips & Variations

• For extra depth, lightly toast the lemongrass before chopping.
• Substitute chicken thighs for a juicier texture.
• Adjust the chili amount to your preferred spice level or omit for a milder soup.
• Add vegetables like mushrooms or bok choy to increase nutritional value.
• Use lime zest along with lime juice for a brighter citrus flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent overcooking the chicken. This soup also freezes well—defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lemongrass instead of fresh?

Fresh lemongrass is preferred for its vibrant flavor, but dried lemongrass can be used as a substitute. Use about one-third the amount and soak it in warm water before adding to the soup to rehydrate.

Is this soup suitable for a gluten-free diet?

Yes, as long as you use gluten-free chicken broth and confirm that the fish sauce is gluten-free, this soup is naturally gluten-free and safe for those avoiding gluten.

Easy Gluten-Free Vietnamese Lemongrass Chicken Soup Recipe

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★★★★★

4.9 from 146 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Easy Gluten-Free Vietnamese Lemongrass Chicken Soup is a fragrant and light broth perfect for a comforting meal. Featuring fresh lemongrass, ginger, garlic, and herbs like cilantro and Thai basil, this soup is packed with aromatic flavors. It’s naturally gluten-free and simple to prepare, making it an ideal dish for a healthy lunch or dinner.

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Ingredients

Scale 1x2x3x

Aromatics

• 2 stalks lemongrass (about 2 ounces / 60 grams), trimmed and finely chopped or bruised
• 1 tablespoon fresh ginger, minced (about 15 grams)
• 3 cloves garlic, minced (about 9 grams)

Protein

• 1 pound (450 grams) boneless, skinless chicken breasts, thinly sliced

Liquids & Sauces

• 6 cups (1.4 liters) low-sodium chicken broth
• 1 tablespoon fish sauce (optional, about 15 ml)
• 2 tablespoons fresh lime juice (about 30 ml)

Herbs & Vegetables

• ¼ cup chopped cilantro (about 15 grams)
• ¼ cup chopped Thai basil (about 15 grams)
• 2 stalks green onions, sliced thin (about 30 grams)
• 1 small red chili, sliced thin (optional)

Cooking Fat

• 1 tablespoon neutral oil (canola or avocado) for sautéing

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Instructions

1. Prepare Aromatics: Trim the lemongrass stalks by removing tough outer layers, then finely mince or bruise the inner stalk to release its flavor. Mince the garlic and ginger finely to prepare for sautéing.
2. Sauté Aromatics: Heat 1 tablespoon of neutral oil in a large stockpot over medium heat. Add the lemongrass, ginger, and garlic, stirring frequently for 4-5 minutes until fragrant but not browned, to develop their aroma.
3. Add Chicken and Broth: Add the thinly sliced chicken breasts to the pot and stir to coat them with the aromatics. Pour in 6 cups of low-sodium chicken broth, then increase the heat to medium-high and bring the mixture to a gentle boil.
4. Simmer Soup: Reduce the heat to low and let the soup simmer for 15 minutes to infuse the broth with the flavors. Add 1 tablespoon of fish sauce if using, and adjust seasoning to your taste preferences.
5. Finish with Herbs and Lime: Turn off the heat, then stir in fresh lime juice, sliced green onions, chopped cilantro, and Thai basil. Add sliced red chili if you desire some heat.
6. Serve: Ladle the soup into bowls, making sure each serving contains chicken, broth, and fresh herbs. It pairs wonderfully with steamed jasmine rice or gluten-free rice noodles for a complete meal.

Notes

• This recipe is naturally gluten-free but ensure any broth or fish sauce used is certified gluten-free if needed.
• Adjust the amount of chili according to your preferred spice level or omit entirely if sensitive to heat.
• Can substitute chicken thighs for a juicier, more flavorful option.
• For a vegetarian version, replace chicken broth with vegetable broth and omit chicken, adding tofu or mushrooms instead.
• Store leftovers in airtight containers in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vietnamese

Keywords: Vietnamese lemongrass chicken soup, gluten-free chicken soup, healthy chicken soup, Vietnamese soup recipe, lemongrass soup, halal chicken soup