Using awareness of the four mistakes explained in our blog, we're going to smash this summer-y soup! There's still plenty of warm weather left but there's still room for this soup. Its light flavours and lean meat make it an enjoyable meal even on warmer days.

Lemongrass Chicken Soup

Serves 2

Ingredients

• 2 bone-in chicken thighs 
• 1 stalk of lemongrass (cut into 3-inch pieces) 
• 2-3 kaffir lime leaves (or lime zest) 
• 1 small onion (quartered) 
• 3-4 slices of ginger (fresh) 
• 3-4 cups of chicken broth 
• 1 medium carrot (sliced thinly or cut into rounds) 
• 1 cup mushrooms (shiitake or oyster mushrooms work best) 
• 1/2 cup cherry tomatoes (halved) 
• Fish sauce to taste (about 2-3 tablespoons) 
• Salt to taste 
• Fresh herbs (cilantro, Thai basil) 
• 1-2 small chilies (optional, for a spicy kick) 
• Lime wedges (for serving)

Method

1. Heat a bit of oil in a pot over medium-high heat. Once hot, add the chicken thighs and sear until browned on both sides (about 5 minutes per side). Set aside. 

2. In the same pot, add the smashed lemongrass, onion quarters, ginger slices, kaffir lime leaves (or lime zest), and chicken broth. Bring to a boil, then reduce to a simmer. Let it simmer for about 10-15 minutes. 

3. Add the seared chicken thighs into the broth, and let it cook for another 15-20 minutes, or until the chicken is fully cooked through. You can shred the chicken into smaller pieces if you prefer. Add the sliced carrots, mushrooms, and tomatoes to the broth, and let it cook for another 5-7 minutes until the vegetables are tender.

4. Season the broth with fish sauce (start with 2 tablespoons and adjust to taste) and a pinch of salt. Taste and adjust seasoning if necessary—adding more fish sauce or a squeeze of lime for extra brightness. 

5. If preferred, add 150g of glass / rice noodles. Ladle the soup into bowls. Garnish with fresh cilantro, Thai basil, and a squeeze of lime juice. You can add thinly sliced chilies for some extra heat.