Lemongrass and Tamarind Chicken Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A fragrant Burmese-style soup with tender chicken, bright tamarind, and aromatic lemongrass, perfect for warming the soul. This asian-inspired soups ready in about 50 minutes pairs pounds, thinly sliced chicken breast, chicken broth, stalks, finely chopped lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 1.2 pounds, thinly sliced chicken breast
• 4 cups chicken broth
• 2 stalks, finely chopped lemongrass
• 2 tablespoons tamarind paste
• 1 ounce, sliced galangal
• 1 tablespoon fish sauce
• 1, finely chopped bird's eye chili
• 2 cloves, minced garlic
• 1/2, diced yellow onion
• 1 cup, sliced carrots
• 2 cups bean sprouts
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Combine chicken broth (4 cups), lemongrass (2 stalks, finely chopped), tamarind paste (2 tablespoons), galangal (1 ounce, sliced), fish sauce (1 tablespoon), bird's eye chili (1, finely chopped), garlic (2 cloves, minced), and yellow onion (1/2, diced) in a pot. Bring to a boil over medium-high heat.
2. Step 2: Reduce heat to low and simmer for 15 minutes to meld flavors.
3. Step 3: Add sliced chicken breast (1.2 pounds) and cook for 5 minutes until no longer pink.
4. Step 4: Stir in sliced carrots (1 cup) and simmer for 5 more minutes.
5. Step 5: Add bean sprouts (2 cups) and cook for 2 minutes until crisp-tender.
6. Step 6: Stir in fresh cilantro (1/4 cup, chopped) and serve hot.