Lemon Grass Soup Recipe

Prepare the Lemongrass and Galangal

Trim the ends of the lemongrass stalks and smash them with the back of a knife to release their flavor. Slice the galangal into thin rounds.

Combine Ingredients

In a large pot, add the chicken or beef broth, lemongrass, galangal, kaffir lime leaves, fish sauce, lime juice, and chili paste. Bring to a gentle boil over medium heat.

Simmer the Broth

Once boiling, reduce the heat to low and let the broth simmer for about 10 minutes to allow the flavors to meld.

Prepare the Meat

If using chicken or beef, slice the meat thinly. If using shrimp, peel and devein them.

Add Meat and Vegetables

Add the sliced meat and mushrooms to the pot. Chop the onion and add it as well. Cook for an additional 5-7 minutes until the meat is cooked through and mushrooms are tender.

Final Touches

Chop the cilantro and scallions. Once the soup is ready, remove from heat and stir in the cilantro and scallions. If using Thai basil, add it at this point as well.

Serve Hot

Ladle the soup into bowls and serve hot with additional lime wedges and chili paste on the side if desired.