Lemon Grass Chicken Soup Recipe - Food.com (2024)

FAQs

Which part of lemongrass do you use? ›

Nearly every part of lemongrass can be used in cooking. However, because of it's fibrous and stringy texture, only the bottom third of the stem, is edible. The upper stalks, which have a greener, more papery appearance, can be used to add flavor to broths and curries, but they aren't edible.

Extensive simmering or roasting is also the best use for dry lemongrass, which rehydrates as it cooks. Like with bay leaves, remove the lemongrass stalks from the dish before serving.

An additional reason for elevating your chicken soup with lemon rather than other acidic ingredients is the health benefits. Lemons are high in vitamin C, help with digestion, and are full of antioxidants. Many soup recipes are made with good-for-you, healing ingredients and lemon fits right into that.

Peel away the tough outer layers to reveal the pale lower section of the stem. Use a sharp knife to trim the base. Press the stem with the flat side of a knife to bruise and release the flavour. This is essential when infusing soups and syrups.

To make lemongrass tea, chop 2 cups of lemongrass stalks or leaves into half to 1 inch pieces. Bring 4 cups of water to a boil over high heat, and then add the lemongrass pieces and keep boiling the water for 5 minutes.

Lemongrass oil (Cymbopogon citratus) is an effective repellent against mosquitoes (Diptera: Culicidae) and house flies (Diptera: Muscidae).

Lemongrass is most closely associated with Southeast Asian cooking — especially Thai, Vietnamese, Burmese, Lao, Malaysian and Indonesian cuisines.

Lemongrass should be used in moderation. Consuming in excess may cause side effects like dry mouth, tiredness, dizziness, frequent urination, increased appetite, and allergic reactions like rash and itching.

How do you eat lemongrass? Lemongrass can actually be eaten raw, and is a popular ingredient in Thai salads like Yum Takrai, a spicy seafood salad with lemongrass and ginger. Raw lemongrass can be tough if not prepared properly, however, so always remove the outer woody stem, and slice as thinly as possible.

Cut off the root ends and woody stems and put it into a freezer-proof container. Another way to freeze it without taking up space is to blend minced lemongrass with a little bit of water and pour it into an ice cube tray. Once frozen, transfer the cubes into a Ziploc bag for future use!

Why do you put vinegar in chicken soup? ›

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

When you simmer a fresh chicken — complete with bones, skin, and meat — you extract the collagen from the bones. This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it!

To chop lemongrass, cut it into thin rings, or split it lengthwise first before cutting half circles; then go at it with a sharp knife. (Alternatively, whack trimmed lemongrass pieces with a meat mallet or the bottom of a heavy saucepan to break the fibers and make cutting easier.)

Lemongrass adds a delightful flavor to various types of soups. It is commonly used in Thai, Vietnamese, and Cambodian cuisines.

The method found to be the most suitable for the extraction of lemongrass essential oil is steam distillation, since it allows obtaining the oil without altering product quality.