Soup > Asian Soups > Vietnamese Soups > Lemongrass Soups

Vietnamese Lemongrass Chicken and Duck Blood Soup Recipe

Ingredients with Measurements:
- 1 lb chicken thighs, boneless and skinless
- 1 stalk lemongrass, finely chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 6 cups chicken broth
- 1 cup duck blood
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 2 tbsp vegetable oil

Special equipment needed:
- Large pot
- Sharp knife
- Cutting board

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the lemongrass, onion, and garlic, and sauté for 2-3 minutes until fragrant.

2. Add the chicken thighs to the pot and cook for 5-7 minutes until browned on all sides.

3. Add the fish sauce, sugar, salt, and black pepper to the pot and stir to combine.

4. Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes until the chicken is cooked through.

5. While the soup is simmering, prepare the duck blood by cutting it into small cubes.

6. Once the chicken is cooked, remove it from the pot and shred it into small pieces. Return the chicken to the pot and add the duck blood cubes.

7. Let the soup simmer for an additional 5-7 minutes until the duck blood is cooked through.

8. To serve, ladle the soup into bowls and top with bean sprouts and cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for sautéing
Low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Duck blood can be substituted with pig's blood or omitted entirely.

Variations:
- Add sliced mushrooms or bamboo shoots to the soup for extra flavor and texture.
- Use beef broth instead of chicken broth for a heartier soup.

Tips and tricks:
- Be sure to finely chop the lemongrass to release its flavor.
- If using duck blood, be sure to cook it thoroughly to avoid any health risks.

Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in individual bowls and garnish with additional cilantro and bean sprouts.

Garnishes:
Cilantro and bean sprouts

Pairings:
Serve the soup with steamed rice and a side of pickled vegetables.

Suggested side dishes:
Steamed rice and pickled vegetables

Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute the saltiness.
- If the soup is too bland, add more salt or fish sauce to taste.

Food safety advice:
- Be sure to cook the chicken and duck blood thoroughly to avoid any health risks.
- Store leftover soup in the refrigerator and consume within 3 days.

Food history:
Lemongrass chicken soup is a popular dish in Vietnamese cuisine, often served as a comforting meal on cold days.

Flavor profiles:
The soup is savory and slightly sweet, with a hint of lemongrass and a rich, meaty flavor from the chicken and duck blood.

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Region: Vietnamese

Taste: Savory, Tangy, Herbal, Citrusy, Aromatic