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Thai Chicken & Lemongrass Soup




  • 1.5lb boneless skinless chicken breast cut into cubes
  • 1.5 cups white cooking wine
  • 1 32oz container chicken broth
  • 2 cups water
  • 3 stalks lemongrass
  • 1 medium white onion chopped
  • 1 Lisbon lemon
  • 4 sprigs dill chopped stems removed
  • 4 sprigs parsley chopped stems removed
  • 4 sprigs cilantro chopped stems removed
  • 8 cloves of garlic whole skin removed
  • 1 pack baby shiitakes
  • 1 bunch kale cut into strips stems removed
  • 1 bag arugula
  • 1 bag mizuna
  • 3 tbsp ground cinnamon
  • 2 tbsp cayenne pepper
  • 1 tbsp cumin
  • 2 tbsp light brown sugar
  • Salt & Pepper to taste


Preheat oven to 420 degrees.


Grab a large stockpot pour in chicken stock, water, and 1/2 cup of white cooking wine. Turn on low heat.


Grab one stalk of lemongrass and start strip the woody outside layers until you reach a softer inside layer. The softer stalk in the center should be cut into small piece, less than inch. The stalks will be crushed with a mortar and pestle. Keep a few of the outer strips. This will be added to the soup for flavor.


Take a 9”x13” baking dish add the remaining cup of white cooking wine. Add a few shakes of salt & pepper.

Add a few stalks of the lemongrass.

Add diced chicken with a little salt, pepper, onion, 3 cloves garlic and one half the Lisbon lemons’ juice.  Cover with aluminum foil and pack on middle rack in oven for 20 minutes.  Be sure to turn the chicken a few times. After 15 minutes remove aluminum foil and allow the chicken to brown a bit.


Back to the stock on the stove start adding all the herbs and spices be sure to taste as you go, feel free to adjust the seasoning. Add a few of those woody outer strips of the lemongrass as well. Bring to a simmer, don’t boil.

Once the broth is adjusted to taste; add kale, arugula, mizuna, and shiitakes.

Once the timer has went off be sure to remove the chicken from the oven and allow to rest for few minutes then add all of the chicken with its juices.  Combine well. Stir occasionally for 10 minutes be sure to adjust seasonings to taste. Serve Immediately.