Thai Lemongrass Chicken Broth

Thai Lemongrass Chicken Broth

This Thai chicken broth is a light and flavourful soup that’s great for serving alongside a larger Thai meal. 

If using chicken drumsticks, save the meat after simmering and shred it. Serve it in or with another meal, or in the broth itself if you’d like something a little more hearty. 

  • Prep Time10 min
  • Cook Time2 hr
  • Total Time2 hr 10 min
  • Yield4 servings


  • 4 chicken drumsticks (or 1lb chicken bones)
  • 6 cups (1.5L) water
  • 1 stick lemongrass OR 1 tablespoon chopped lemongrass
  • 3 cloves garlic
  • 1 scallion
  • 1 thick slice of ginger
  • 4 cilantro roots OR lower stems
  • 5 white peppercorns
  • 1/2 teaspoon (2g) kosher salt
  • 1 teaspoon (5ml) fish sauce
  • Cilantro leaves to garnish



Preheat oven to 450°F (230°C, gas mark 8).


Roast chicken drumsticks or bones for 30 minutes, or until nice and golden brown. 

Add to a large pot, cover with the 6 cups of water. 

Add the lemongrass, garlic, scallion, ginger, cilantro, and peppercorns.

Bring to a strong simmer, then reduce to a low simmer. 

Simmer for 1 hour.

You can simmer longer for a stronger broth, or keep it light, your choice. 


Strain out the broth through a fine mesh strainer, or cheesecloth lined colander. 

Season the broth with the salt and the fish sauce. Taste. If you’d like it saltier, add more salt or fish sauce. 

Garnish with cilantro leaves and serve hot. Enjoy!

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