Vietnamese Chicken and Lemongrass Broth

Vietnamese · Year-round · 40 min · Serves 4 · By Lesapor Test Kitchen

This Vietnamese Chicken and Lemongrass Broth is a light, flavorful soup perfect for any time of year. The fragrant lemongrass, combined with tender chicken and fresh herbs, creates a harmonious balance of flavors. It is easy to prepare and packed with nutrients, making it an ideal choice for a healthy meal.

Ingredients

• 1 tablespoon vegetable oil
• 2 stalks lemongrass, trimmed and smashed
• 1 pound boneless skinless chicken breast, thinly sliced
• 6 cups chicken broth
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges
• Flaky sea salt, to taste

Method

1. Heat the vegetable oil in a large pot over medium heat. Add the lemongrass and sauté for 1-2 minutes until fragrant.
2. Add the sliced chicken breast to the pot and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.
3. Pour in the chicken broth, fish sauce, and sugar. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
4. Add the bean sprouts and green onions, cooking for an additional 2 minutes until the vegetables are just tender.
5. Remove from heat and stir in the chopped cilantro. Season with flaky sea salt to taste.
6. Serve the soup hot with lime wedges on the side for squeezing over each bowl.