Soup: United States – Lemongrass-Ginger Bright Broth with Spinach Ribbons

Serving Size: 4

Approximate Time

Prep 5 min

Cook 20 min

Total 25 min

Ingredients

4 cups (960 ml) low-sodium chicken broth
1 cup (240 ml) water
2 stalks lemongrass, trimmed and smashed
1 1 / 2-inch piece fresh ginger, thinly sliced (about 2 tbsp / 30 ml)
2 wide strips lime zest (or 2 kaffir lime leaves, if available)
1 small garlic clove, lightly crushed
1 tsp sugar or honey
1 to 1 1 / 2 tbsp fish sauce (or 1 tbsp light soy sauce for a no-fish option)
1 small carrot, shaved into thin ribbons
2 cups (60 g) baby spinach, loosely packed
2 scallions, thinly sliced
1 tsp toasted sesame oil
Juice of 1 / 2 lime
Salt, to taste

Instructions

Combine broth, water, lemongrass, ginger, lime zest, and garlic in a pot. Bring to a gentle simmer over medium heat and cook 15–20 minutes to infuse.
Strain the broth, discarding solids, and return the clear broth to the pot.
Stir in sugar or honey and fish sauce (or soy sauce). Taste and adjust salt as needed.
Add carrot ribbons and simmer 2 minutes until just tender.
Stir in spinach and scallions; cook 30–45 seconds until the spinach wilts but stays vibrant.
Remove from heat. Finish with toasted sesame oil and lime juice. Taste again and balance with a pinch more salt or lime if desired.
Serve hot alongside the creamy chicken shiitake sauté to cut richness and refresh the palate.