Lao Chicken Soup

Name: Lao Chicken Soup
Cuisine: Laotian
Ingredients: 3 cups water; 1 teaspoon salt; 3 cups chicken stock; 1 chicken breast thinly sliced; 1 stalk lemongrass; 1 green chili thinly sliced; 1 tablespoon garlic crushed; 1/3 cup coriander finely chopped; 1/2 cup spring onions finely sliced; 2 tablespoons fish sauce; 1/4 cup mint leaves; cooking oil for frying

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Discover the comforting flavors of Laos with this aromatic Lao Chicken Soup.This traditional dish features tender chicken breast, infused with the zesty tang of lemongrass, the subtle heat of green chillies, and the depth of garlic and fish sauce.

Garnished with fresh herbs like coriander and mint, and finished with a squeeze of lime juice, this soup offers a balanced blend of savory and citrusy notes. Perfect for cooler days or whenever you crave a warming, nourishing bowl of soup.

Lao Chicken Soup, known for its simplicity and robust flavors, is a staple in Laotian cuisine. The delicate chicken is simmered in a rich broth made from chicken stock and aromatic seasonings, creating a dish that is both hearty and refreshing. Served with a side of sticky rice, this soup makes for a satisfying and wholesome meal that will transport you to the vibrant streets of Laos. Whether you’re new to Southeast Asian cuisine or seeking to recreate authentic flavors at home, Lao Chicken Soup is sure to become a favorite in your kitchen.

Lao Chicken Soup

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Ingredients

3 cups water
1 teaspoon salt
3 cups chicken stock
1 chicken breast (thinly sliced)
1 stalk lemongrass
1 green chili (thinly sliced)
1 tablespoon garlic (crushed)
1/3 cup coriander (finely chopped)
1/2 cup spring onions (finely sliced)
2 tablespoons fish sauce
1/4 cup mint leaves
cooking oil (for frying)

Instructions

In a large saucepan, bring water and salt to a boil. Add chicken stock and stir.
Add thinly sliced chicken breast to the boiling stock, reduce heat to simmer, and cook for about 5 minutes. Remove the chicken from the stock and set aside.
In a frying pan, heat a dash of cooking oil over medium heat. Add crushed garlic, sliced green chilli, and lemongrass stalk
Cook until browned, then remove from heat and allow to cool. Crush the mixture in a mortar until it forms a fine paste.
Add the paste to the saucepan with the chicken stock. Remove the saucepan from heat.
Shred the chicken into thin strips and return to the soup.
Stir in chopped coriander, sliced spring onions, mint leaves, lime juice, and fish sauce.
Serve hot, accompanied by a bowl of sticky rice.