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Lemongrass Chicken Soup

All the cozy comfort of chicken soup. With Asian-inspired twists: lemongrass, cilantro, rice noodles. Change up your soup game with Lemongrass Chicken Soup!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch, Soup
Cuisine: Asian
Keyword: chicken, Lemongrass, Soup
Servings: 4
Author: The Subversive Table | Lis Lam


  • 2 lbs Chicken Leg Quarters, bone-in, skin-on about 3-4 leg quarters
  • 3-4 stalks lemongrass
  • 1 large onion peeled and cut in half (keep root intact for easier removal)
  • 1-2 tsps salt (according to taste)
  • 8 cups cold water

To serve:

  • 1/2 8 oz/ 462 g package Rice noodles dried
  • Cilantro chopped
  • Sriracha optional


  • Butcher Chicken Leg Quarters into two pieces: legs and thighs. Place the chicken pieces into the stock pot. Or, leave them in whole. (I find it cooks faster when butchered into two).
    chicken quarter on brown cutting board next to knife and soup pot
  • Prep Lemongrass: place 1 stalk on a cutting board. Pound with a mallet or rolling pin until cracked and splitting apart. Alternately, grip a knife handle with your fist and pound down with the butt of the handle. The bruised lemongrass should be fragrant. Place in stock pot, on top of chicken. Add onion, salt, and water.
    soup pot filled with chicken, lemongrass, and onions
  • Bring to a boil. Skim off the fat and scum with a mesh strainer. Lower heat to medium low and simmer until chicken is tender and the broth looks oily and golden yellow in color, about 30 minutes.
  • Meanwhile, place dried rice noodles in a large bowl. Add boiling water (I use my tea kettle) until noodles are covered with liquid. Let stand for 10 minutes. Drain and set aside. It's okay if there are a few pieces of noodle that are still hard.
  • When the soup has finished cooking, remove onion remnants and lemongrass stalks with a slotted spoon. Remove chicken to a plate. Shred meat with two forks, making sure to remove all skin and bones.
    white bowl filled with shredded chicken
  • Add shredded chicken back into the pot. Add soaked, drained rice noodles and give the pot a good stir. Simmer on medium heat until noodles are tender, about 2 minutes. Taste and adjust seasonings, adding more salt if necessary.
    lemongrass chicken soup in black bowl with spoon
  • Serve immediately, preferably with a generous sprinkling of cilantro and sriracha.


*2. You will only need the yellow, tender stalks of lemongrass.