FOODIE: Ginger-Lemongrass Chicken Soup and Spinach Salad w/ Carrot-Ginger Dressing


How would you like to detox your December indulgences  with tons of  flavor? It’s January, and while many of us are taking it easy after going wild on drinks, desserts and decadent foods during the holidays, that doesn’t mean that we can’t do so without some taste. Whether you’re embarking on a diet overhaul, fighting a cold or simply looking for something light yet hearty with flavor, the aromatic mix of ginger, lemongrass and thai basil is sure to do the trick in this tasty soup.


Ginger-Lemongrass Chicken Soup*

  • 4 cups of chicken stock
  • 4 tbls canola or vegetable oil
  • 1-2 skinless chicken thighs
  • 3 lemongrass stalks (remove outside layers and slice soft inner stalk)
  • ½ cup chopped ginger
  • 1-2 thai chili’s (sliced and seeds removed)
  • 4 minced garlic cloves
  • 1 onion (sliced
  • Fresh thai basil leaves
  • 4 tbsp soy sauce
  • Juice of 1 whole lime
  • salt to taste
  • 1 tbls of black pepper
  • 2 scallion stalks (chopped)

1.    Heat oil in soup pot. Add onion, garlic and half of ginger and sautee for 1 minute, then add chicken thigh(s) and cook until both sides are white.
2.    Add chicken stock and bring to a boil.
3.    In a separate container or mortar muddle, remaining ginger, garlic and lemongrass. Then
add mixture to boiling chicken stock. Add chilies and simmer under reduced heat for 20 minutes.
4.    After 20 minutes add soy sauce, black pepper and salt to taste. Increase to medium-high heat and boil for 10 minutes.
5.    Place soup in serving  bowls. Garnish with chopped scallions and fresh basil.

*Vegetarians: Remove Chicken from recipe and use vegetable stock. Add chopped Bok Choy, your favorite mushrooms and/or spinach at the last 5 minutes of the cooking time.

Spinach Salad w/ Carrot-Ginger Dressing.


  • 3 cups of baby spinach


  • 4 baby carrots or 1 small carrots
  • ¼ cup minced ginger
  • 1 garlic clove
  • ¼ cup olive oil
  • ½ cup orange juice
  • Juice of 1 lime
  • 1 tsp black pepper
  • ½ tsp brown sugar
  • 2 tbls of soy sauce

1.    Using a food processor or ginger, add listed ingredients and blend until as smooth as possible. Add additional orange juice to loosen dressing if needed.

2.    Place spinach in bowl and add dressing as needed.

Tell us how yours turned out!

Like Foodie? Check out the rest of Parlour’s recipes from both J’alla and Nichelle here.