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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
