Suzanne Liu’s Chicken and lemon-grass soup

Prep 15 min
Plus Cooking time: 35 minutes, Standing Time: 5 minutes
Makes 4 Servings



6 cups
reduced-salt chicken broth
2 tbsp
stalks lemongrass, white part only, smashed
piece of ginger, minced
garlic cloves, minced
1 tsp
ground black pepper
skinless, boneless chicken breasts
200 to 400 g
4 cups
sprigs of Thai basil or cilantro
lime, cut into wedges


  • Pour chicken broth into a large pot. Stir in fish sauce, star anise, lemon grass, kaffir-lime leaves, ginger, garlic and pepper. Bring to a boil, then add chicken. Cover and reduce heat to low. Simmer until chicken is cooked or feels springy when pressed, about 20 min.
  • Meanwhile, separate noodles and place in a large bowl. (If you like your soup with less broth, use more noodles.) Cover completely with boiling water. Let stand until tender, 5 to 10 min. Stir frequently. Drain and set aside.
  • Remove chicken from broth and set on a cutting board. Cover pot and let broth continue to simmer for 15 min. When chicken is cool enough to handle, cut into bite-sized pieces. Strain broth into another pot and discard spices. Taste and add more salt if needed. Divide noodles, chicken and broth into 4 large bowls. Top with bean sprouts and basil. Tuck a lime wedge on the side of each bowl for squeezing overtop.


Calories 319, Protein 25 g, Carbohydrates 51 g, Fat 2 g, Fibre 3 g, Sodium 1659 mg.
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