Lemongrass and Ginger Chicken Soup

RECIPES, Soups

Lemongrass and Ginger Chicken Soup
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Lemongrass and Ginger Chicken Soup

Course: RECIPES, Soups
Servings

2

servings
Cooking time

15

minutes
Total time

35

minutes

This is Thai comfort food at its most aromatic and most elegant — a clear, fragrant broth built on fresh lemongrass, ginger, and kaffir lime leaves, with tender pieces of chicken and a seasoning of ONOFF's No Fish Vegan Seasoning Sauce that gives the soup its gentle, rounded depth. Lighter than tom kha and simpler than tom yum, this soup lets lemongrass speak clearly and without competition. It is the kind of dish that feels restorative the moment the fragrance reaches you — warming, clean, and deeply satisfying.

Ingredients

  • 400 grams chicken thigh fillets, cut into bite-sized pieces

  • 2 stalks fresh lemongrass, white part only, bruised with the back of a knife and cut into 4cm pieces

  • 4 cm piece fresh ginger, peeled and thinly sliced

  • 4 fresh kaffir lime leaves, torn

  • 2 cloves garlic, lightly crushed

  • 800 ml chicken stock or water

  • 2 tablespoons ONOFF Spices No Fish Vegan Seasoning Sauce

  • 1 tablespoon fresh lime juice

  • 1 teaspoon palm sugar (or coconut sugar as a substitute)

  • 1-2 bird's eye chillies, lightly bruised (optional)

  • 2 spring onions, sliced, to garnish

  • small handful of fresh coriander leaves, to garnish

  • steamed jasmine rice or ONOFF rice noodles, to serve

Directions

  • Pour the stock or water into a medium saucepan and bring to a gentle simmer over medium heat.
  • Add the lemongrass, ginger, kaffir lime leaves, garlic, and chillies if using. Simmer for 10 minutes to allow the aromatics to fully infuse the broth — do not rush this step, as it is where the soup builds its character.
  • Add the chicken pieces and simmer gently for 8–10 minutes until cooked through. Do not boil vigorously — a gentle simmer keeps the chicken tender and the broth clear.
  • Season with ONOFF No Fish Vegan Seasoning Sauce, lime juice, and palm sugar. Taste and adjust — the broth should be fragrant and savoury, with a clean sourness from the lime and a gentle sweetness in the background.
  • Remove the lemongrass pieces, ginger slices, kaffir lime leaves, and garlic before serving — they have done their work and are not eaten.
  • Ladle into bowls and garnish with sliced spring onion and fresh coriander leaves.
  • Serve immediately with steamed jasmine rice or rice noodles alongside.

Notes

  • For a richer version, replace 200ml of the stock with one can of ONOFF Coconut Cream, added at the same time as the chicken. This moves the soup closer to tom kha territory — still lighter than a full coconut curry, but with a gentle creaminess that makes it especially comforting on cooler evenings.