Chilled Ginger-Lemongrass Chicken Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A revitalizing cold chicken soup infused with fragrant lemongrass and spicy ginger, perfect to cool down and refresh on warm days. This thai-inspired soups (gluten free, dairy free) ready in about 45 minutes pairs water, inch piece, thinly sliced fresh ginger, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 6 cups water, 2 bruised and cut lemongrass stalks, 2-inch thinly sliced fresh ginger, and 3 smashed garlic cloves. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes to infuse the broth.
  2. Step 2: Add 2 boneless skinless chicken breasts (about 12 oz) to the simmering broth. Poach for 12 minutes until cooked through but still tender. Remove chicken and set aside to cool.
  3. Step 3: Strain the broth through a fine mesh sieve into a clean bowl, discarding solids. Season the broth with 2 tbsp fish sauce, 3 tbsp freshly squeezed lime juice, and 1 tsp salt. Let the broth cool to room temperature, then refrigerate until chilled, about 2 hours.
  4. Step 4: Shred the cooled chicken breasts into bite-sized pieces using two forks.
  5. Step 5: To serve, divide shredded chicken into bowls, pour the chilled broth over, and garnish with 1/4 cup chopped fresh cilantro, 2 thinly sliced green onions, and 1 small thinly sliced fresh red chili for heat if desired.

Frequently asked questions

How long does Chilled Ginger-Lemongrass Chicken Soup take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Ginger-Lemongrass Chicken Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Chilled Ginger-Lemongrass Chicken Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Ginger-Lemongrass Chicken Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Ginger-Lemongrass Chicken Soup gluten free?

Yes — this recipe is tagged gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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