Chicken with Lemongrass Broth

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8


  • 2 tablespoon cooking oil
  • 3 cloves garlic, minced
  • 1 onion, minced
  • 1 scallion (white part only), thinly sliced
  • 8 lemongrass, bruised and knotted
  • 1 chicken, cut into 8 pieces
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 liter water
  • 200 gram oyster mushroom (Indonesian: jamur tiram), slice/tear into thin strips
  • 3 tomatoes, quartered and cut into small pieces


  1. Heat the cooking oil in a soup pot on high heat. Fry garlic, onion, scallion, and lemongrass until fragrant, about 3 minutes.
  2. Add chicken, season with salt and pepper and cook until no longer pink.
  3. Pour water and bring to a boil. Cover with a lid, reduce heat, and simmer for 15 minutes until chicken is fully cooked and tender.
  4. Add mushroom and tomatoes and bring to a boil.
  5. Turn off heat and serve immediately with steamed white rice.

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