Description

This fragrant Black Sesame Chicken Soup combines aromatic Southeast Asian flavors with the nutty depth of toasted black sesame seeds. Tender chicken thighs simmer in a galangal, lemongrass, and garlic-infused broth, enhanced with fresh lime juice and fish sauce for a balanced, savory finish. Garnished with coriander, spring onions, and lime wedges, this comforting soup is both nourishing and vibrant, perfect for a light yet flavorful meal.

Ingredients

Soup Base

2 tbsp black sesame seeds
100g fresh galangal (or root ginger)
1 head of garlic, cloves peeled
1 stalk lemongrass
100g shallots, peeled
900ml cold water
Pinch of salt

Protein and Seasoning

500g skinless chicken thigh fillets, trimmed
2 tbsp fish sauce
3 tbsp lime juice

Garnish

Coriander leaves
Sliced spring onions
Lime slices or wedges

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Instructions

Toast and Grind Black Sesame Seeds: Dry toast the black sesame seeds in a frying pan over medium heat for about 1 minute until they begin to crackle and release their aroma. Use a pestle and mortar to grind the seeds finely for maximum flavor integration.
Prepare Aromatic Broth: Peel and slice the galangal, lightly bash the garlic cloves and lemongrass stalk to release essential oils, and halve the shallots. Place these aromatics in a large pan with 900ml cold water and a pinch of salt. Bring to a boil then reduce the heat and let simmer gently for 10 minutes to extract layers of flavor. Turn off the heat and allow the infusion to steep for at least 30 minutes.
Strain and Cook Chicken: Strain the broth through a sieve into a clean pan, pressing down on the aromatics to extract all the essence. Return the broth to a rolling boil and add the chicken thigh fillets. Simmer for 8-10 minutes until the chicken is fully cooked and tender.
Add Ground Black Sesame: Gradually sprinkle the roasted ground black sesame seeds into the broth while stirring to evenly incorporate the nutty flavor throughout the soup.
Season the Soup: Stir in the fish sauce and lime juice. Adjust the seasoning to taste, balancing the salty and tangy notes to your preference.
Serve with Garnishes: Ladle the soup into individual bowls and garnish with fresh coriander leaves, sliced spring onions, and lime slices or wedges for an extra burst of freshness and visual appeal.

Notes

Use fresh galangal for an authentic flavor, but root ginger can be substituted if unavailable.
Toasted black sesame seeds add a deep, nutty flavor—do not skip the toasting step.
The soup can be served with steamed rice or rice noodles to make it more filling.
Adjust fish sauce and lime juice amounts to suit your taste preferences for saltiness and acidity.
Leftover soup can be refrigerated for up to 2 days and reheated gently on the stovetop.