Try this Asian-inspired Chicken Stew with Potato Chive Dumplings. Packed with flavor, super comforting and simply the perfect chicken stew recipe to serve on a cold fall night!
There’s no denying it: it’s that sniffling, sneezing, coughing, stuffy head time of year. Nothing better than soups and stews to nourish our winter-ridden bodies, right! This lemongrass chicken stew is my new favorite thing to serve on a cold night. It’s easy to make and leftovers are delicious for lunch the next day.
Why you’ll love this Lemongrass Chicken Soup:
- It features light fluffy potato dumplings simmered in a rich and flavorful chicken broth
- Ginger, garlic and lemongrass give it that spicy quality that’s characteristic of Thai cuisine.
- It’s loaded with protein thanks to added chicken
This Lemongrass Chicken Stew is an Asian twist on a classic Chicken & Dumplings Recipe
Everyone knows that a big bowl of chicken soup is a cure-all remedy for nearly any ailment. But as much as I love a good old-fashioned recipe from grandma, the traditional chicken and dumplings and chicken noodle soups can get a little tired, am I right?
Carrots, celery, noodles…yawn. Chicken soup is just begging to be doctored up, and personally I find that something with a strong kick helps to set me right again when I’m feeling under the weather. Heaps of garlic and ginger and a healthy dash of sriracha and suddenly I can breathe again. That yucky nasal spray can take a flying leap as far as I’m concerned. Sorry, I have a thing. It creeps me out.
Anyway, back to the chicken soup recipe.
I found this Thai inspired lemongrass chicken stew on Food and Wine and couldn’t wait to try it. I mean, who could resist those little gnocchi-esque potato dumplings? Certainly far more exciting than plain old noodles!
It’s actually in between a stew and a soup. I took the liberty of tweaking the chicken stew recipe a bit, adding generous amounts of immunity boosting garlic, ginger and lemongrass. And sure enough, she emailed me the next morning saying she felt loads better. I like to think the soup had a little something to do with it, thank you very much.
Tips & Recipe Variations
- Feel free to add any fresh vegetables you might be wanting to use up for this chicken soup. Broccoli, zucchini, asparagus, mushrooms and baby spinach are some good alternatives to the bok choi listed in this recipe.
- If you like your soup on the spicier side, try adding some more ginger and jalapeño or serrano pepper!
- Store leftovers in the fridge for up to 4 days.
More soup recipes from the blog:
- Easy Vegetable Udon Noodle Soup
- Butternut Squash and Apple Soup
- Golden Beet Gazpacho
- Farro & White Bean Posole Verde
Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this lemongrass chicken stew recipe don’t forget to share it using the hashtag #LePetitEats!
Lemongrass Chicken Stew with Potato-Chive Dumplings
A Thai inspired version of a comfort food classic with gnocchi-esque potato dumplings in a fragrant broth rich with immunity boosting garlic, ginger and lemongrass.
Ingredients
- 1/2 pound russet potatoes peeled and cut into 1-inch cubes
- 2 tbsp. canola oil
- 1 lb. boneless skinless chicken thighs cut into 1-inch pieces
- 1 onion chopped
- 1 tbsp. ginger peeled and minced
- 1 tbsp. garlic minced
- 1 tbsp. lemongrass chopped
- 1 jalapeño seeded and thinly sliced
- 1/4 cup fish sauce
- 3 cups chicken broth
- 1/4 cup flour plus more for rolling
- 1 egg yolk
- 2 tbsp. minced chives
- 1/2 tsp. salt
- 1 lb. baby bok choy chopped
- 1 tbsp. cornstarch dssolved in 1 tbsp. water
- 2 tbsp. fresh basil chopped
Instructions
- Put the potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender, about 12 minutes.
- Meanwhile, heat the oil in a large, heavy casserole. Add the chicken and cook over high heat until lightly browned, 4 minutes. Reduce heat to medium and add the onion, ginger, garlic, lemongrass and jalapeño. Cook, stirring, until the onion is softened, about 4 minutes. Add 3 tablespoons of the fish sauce and the broth and bring to a boil. Cover and cook over moderate heat until the chicken is just cooked through, about 10 minutes.
- Using a slotted spoon, transfer the potatoes to a ricer and press into a bowl. Save the potato water. Add flour, egg yolk, chives and salt to the potatoes and stir until a stiff dough forms (you may need to add additional flour gradually until the dough comes together). Turn the dough out onto a heavily floured board and divide it in half. Roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1-inch pieces.
- Add the bok choy to the stew and simmer for another 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, about 1 minute.
- Return the potato water to a boil and add the dumplings. Cook over high heat until they rise to the surface, then simmer for 2 minutes. Using a slotted spoon, transfer to the chicken stew. Add the basil and the remaining 1 tablespoon of fish sauce and simmer the stew for 2 to 3 minutes. Serve with lime wedges and sriracha, if desired.
Recipe Notes
adapted from food and wine
Love the Asian twist in this recipe! Good for you for being creative!
Thanks so much! It certainly is a different twist on the typical chicken soup.
What a lovely Recipes. I love Cooking.Its a Gret Idea .Thanks For Shearing This kind of great info.
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Such a creative twist on chicken and dumplings!