Lemongrass Chicken & Rice Soup

Lemongrass Chicken Rice Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 1  1/2 cups jasmine rice, rinsed
  • 3 1/2-lb. chicken, wings and legs removed
  • 2 stalks lemongrass, halved crosswise, then pounded with a mallet or rolling pin
  • 3-inch piece ginger, peeled and quartered lengthwise
  • 2 tbsp. fish sauce
  • 1 cup canola oil
  • 6 cloves garlic, thinly sliced
  • 4 tsp. sesame oil
  • 1/2 cup (packed) small cilantro sprigs
  • 1 tbsp. thinly sliced red Fresno or jalapeño chile


1. In a large pot with a lid, bring the rice and 4 quarts (16 cups) water to a boil. Add the chicken (including wings and legs), lemongrass, ginger and 1 tsp. salt. Simmer, partially covered, over medium until the chicken is cooked through, about 25 minutes. Transfer the chicken to a large bowl. Let cool, then shred the chicken, discarding the skin and bones.

2. Meanwhile, continue cooking the rice, uncovered, over medium-high, stirring occasionally, until the rice breaks down and the soup is thick and creamy, 20 to 25 minutes. Stir in the fish sauce; season with salt. Discard the lemongrass and ginger.

3. In a small saucepan, heat the canola oil over medium-high. Fry the garlic, stirring often, until just golden, about 1 minute; transfer to paper towels. 

4. Divide the soup among 4 bowls. Drizzle with the sesame oil. Top with the chicken, cilantro, chile and fried garlic.