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4.20 from 10 votes

Spicy Chicken Soup with Lemongrass and Ginger

Prep Time10 minutes
Cook Time1 hour
Servings: 4 Servings

Ingredients

  • 1 tsp olive oil
  • 2 bone in chicken breasts with skin
  • salt
  • pepper
  • 8 cups of water
  • 2 cups of chicken broth
  • 4 stalks lemon grass smashed
  • 4 inch piece of ginger peeled and sliced
  • 3 gloves of garlic peeled and smashed
  • 1/2 tsp red pepper flakes or up to 1 tsp if you really like it spicy
  • 2 tsp salt
  • 1 tsp black peppercorn
  • 1 small onion peeled and quartered
  • 1/2 package rice noodles
  • 6 oz package spinach

Instructions

  • Heat olive oil in large stock pot.
  • Season chicken breasts with salt and pepper.
  • Brown, skin side down for about 5 minutes.
  • Add 8 cups of water and 2 cups of chicken broth.
  • Add lemon grass, ginger, garlic, red pepper, salt, black peppercorns, and onion.
  • Bring to boil.
  • Reduce heat to low and cover.
  • Cook for 45 minutes.
  • Remove chicken breasts and set aside.
  • Strain broth into a new pot.
  • Shred chicken breasts.
  • Add chicken back to broth and bring to boil.
  • Add desired amount of rice noodles and cook until done.
  • Place spinach in bowl and spoon soup over.
  • Grate additional ginger or squeeze some lemon if desired.

Notes

Rice noodles will absorb water as they sit in the broth. If you do not plan to eat all of the soup the same day (or you want to freeze it until later) wait to add them until you are ready to eat.