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Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.
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Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
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Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.
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Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.
Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes. Remove breast, and set aside. Simmer, partially covered, for 30 minutes. Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice. Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.
Asian-Style Chicken Soup
