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Thai Coconut Chicken Soup (Noodle Bowl)
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious chicken noodle bowl with lemongrass, ginger, coconut soup over Thai rice noodles, surpasses take-out.
Ingredients:
  • 1 (8 ounce) package dried Thai rice noodles
  • 6 cups chicken broth
  • 2 stalks lemongrass
  • 1 boneless, skinless chicken breast
  • 1 cup sliced cremini mushrooms
  • 1 fresh red chile pepper, minced, or more to taste
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons grated ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon minced garlic
  • 2 tablespoons lime juice
  • 1 pinch white sugar, or to taste
  • 1 lime, cut into wedges
  • 3 green onions, sliced
  • 1 small bunch fresh basil leaves, chopped
Instructions:
  • Bring a large pot of water to a boil, then add noodles and cover to cook.
  • Peel off and remove tough outer leaves from lemongrass. Roughly chop the pale inner stalk and add it to a food processor; pulse until minced, about 1 to 2 minutes.
  • In another large pot, bring chicken broth to a boil. Add lemongrass, chicken, mushrooms, and red chile pepper and cook for 5 minutes. Reduce heat to medium and stir in coconut milk, ginger, fish sauce, and garlic. Gently simmer the soup until a meat thermometer reads at least 165 degrees F (74 degrees C) when inserted into the chicken, for about 10 to 15 minutes.
  • Transfer the thinly sliced chicken back to the pot and mix in the fresh lime juice and sugar.
  • Divide the drained noodles among serving bowls and generously ladle soup on top. Finish with a lime wedge, green onions, and basil for a vibrant touch.

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