Lemongrass Ginger Chicken Broth is fragrant and soothing, scented with crushed fresh lemongrass and ginger root. Chicken soup is the ultimate comfort food whether you’re fighting a cold, trying to stay warm during the winter, or need a hug and a little comfort. I made this for a friend recently by special request. It’s perfect to sip on like tea, or if you want something a little more substantial, feel free to add vegetables, chicken, grains or pasta to make soup.
The base for this lemongrass ginger chicken broth is a rich chicken broth. I used organic chicken thighs with the bone in and skin on for more flavor. Since I wanted the lemongrass and ginger flavor to stand out, the base chicken broth was only made with chicken, onion, celery and ginger. A little vinegar is added to help draw out the natural minerals in the chicken bones. I cooked the broth overnight (12 hours) in a slow cooker on high. Note: depending on your slow cooker, you might want to cook on the low setting (the slow cooker I used for this soup barely simmered on high; however, my other slow cooker boils on high).
The ingredients look a little murky in the beginning, but after it’s cooked for many hours, you’ll end up with a rich stock. Straining gets rid of any impurities. Lemongrass is very fragrant, but it can be overpowering if too much is used or if it’s cooked too long in the broth. So, I found infusing the base chicken broth with lemongrass and a few slices of ginger for just ten minutes was enough time to make a fragrant broth.
Lemongrass can be found at Asian markets and the produce section of some grocery stores. Lemongrass is a stalky fibrous grass. It’s commonly used in Southeast Asian dishes like this Vietnamese Lemongrass Cilantro Chicken and these Thai Barbecue Pork Chops. It’s also found in Thai curry pastes that I use in dishes like Thai Red Curry Chicken and Winter Squash. The part that is used for cooking is the inside of the bulb section. I cut the hard grassy tops off (about 2/3’s of the stalk), chop off the hard bottom of the bulb, and then peel the dry layers off until I get to the more tender part (pictured below). The piece you can use will be about 4-5″ long.
Crushing the tender bulb part of the lemongrass stalk helps release its aromatic oils into the chicken broth.
What you end up with is a fragrant rich chicken broth that can be enjoyed on its own like a tea, or used as a base for soup to which vegetables, chicken and grains or pasta can be added.
Extra broth can be frozen and taken out whenever you need a little comfort.
Lemongrass Ginger Chicken Broth
Sip on this broth like tea, or use as a base for a more substantial soup by adding vegetables, chicken and grains or pasta.
Ingredients
Rich Chicken Broth
- 1 pound organic chicken thighs on the bone with skin
- 1 onion cut up
- 1 stalk celery cut up
- 2 slices ginger
- 1 tablespoon vinegar
Lemongrass Ginger Chicken Broth
- 1 stalk lemongrass
- 2 slices ginger
- sea salt to taste
Instructions
Rich Chicken Broth
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Place chicken thighs, onion, celery, ginger and vinegar in slow cooker. Add enough water to just cover the ingredients. Cook for 8-12 hours on a setting so broth is just barely simmering. Strain broth. Reserve 4 cups of rich chicken broth; cool and refrigerate or freeze rest of broth for future use.
Lemongrass Ginger Chicken Broth
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Trim lemongrass stalks off and bottom of lemongrass bulb. Use a mallet to crush lemongrass. Place 4 cups of chicken broth, lemongrass and ginger in a saucepan and bring to boil. Reduce heat to medium low and simmer for 10 minutes. Remove lemongrass and ginger. Season to taste with salt.
If you like this Lemongrass Ginger Chicken Broth, you might like these bone broth recipes:
This is perfect for a Freezing cold.
Olga.
Yes, this is wonderful in cold weather!
Hi jeanette,
Can i still make this without a slow cooker?
Yes, you can certainly make this on the stovetop.