Lemongrass Thai Chicken Noodle Soup

By zhanghengshuo

3 Person

30 Minutes

434 Calories

This Thai chicken noodle soup with lemongrass recipe is sure to become an all-time favorite soup. When the weather turns cooler, or if you need a bowl of comfort, this is the recipe you should reach for. What makes it special is the Thai combination of soothing lemongrass and coconut milk, which marry beautifully with chicken. Just don't skimp on the lemongrass, or you won't achieve the right balance of flavors. Add some vegetables and egg noodles, and you have a truly slurp-worthy and nutritionally balanced meal!

Ingredients

1 tbsp. lime juice, fresh, Optional
mushrooms or broccoli segments, Optional
fresh coriander
1/2 cup coconut milk, full-fat
3 cups baby bok choy, leaves separated and chopped if large
2 tbsp. fish sauce
1 tbsp. brown sugar
1 tbsp. oyster sauce
1 stick celery, sliced
1 large carrot, sliced
1 red chili, sliced
1 ginger, thumb-sized shredded
3 cloves garlic, minced
3 lime leaves
1/4 pounds chicken breast or thigh, chopped into small pieces
2 stalks lemongrass, fresh minced
6 cups chicken stock
16 oz. egg noodles, fresh

Method

01

Prepare the noodles according to instructions on the package. Drain and rinse through with cold water to keep from sticking. Set aside.
02

Bring stock to a boil in a large soup pot. Add the prepared lemongrass, lime leaves or bay leaves, and the chicken. Boil over medium-high heat 3 to 4 minutes.
03

Reduce to medium heat and add the garlic, ginger, chili, carrot, and celery. If adding mushrooms, add them now. Simmer 2 to 3 more minutes.
04

While the soup is simmering, add the oyster sauce and fish sauce as well as 1/2 tablespoon sugar.
05

If your baby bok choy is chopped, add only the thick white stalk pieces now (the green leaves take only seconds to cook, so reserve those for later). If using broccoli, add it now too. Continue simmering the soup 2 to 3 more minutes.
06

Lastly, add the leafy greens of the bok choy. Stir and simmer 30 seconds. Reduce heat to low. Add the coconut milk, stirring well to incorporate.
07

Taste-test for salt, adding more fish sauce if not salty enough. If too salty or sweet for your taste, add 1 tablespoon lime or lemon juice. If too spicy, add more coconut milk. If too sour, add another 1/2 tablespoon sugar.
08

To put the soup together, mound a generous amount of the cooked noodles in each bowl. Ladle the hot soup and top with fresh coriander. This soup can be served with chili sauce on the side for those who like it extra spicy.
09

If you're in a hurry, you can add your noodles to this soup as you cook it. However, the starch from the noodles may reduce the flavor and change the texture of the soup. Also, leftovers won't be as good, since the noodles will become soggy.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Lemongrass Thai Chicken Noodle Soup

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 3 servings
Calorie 434 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

1 tbsp. lime juice, fresh, Optional

mushrooms or broccoli segments, Optional

fresh coriander

1/2 cup coconut milk, full-fat

3 cups baby bok choy, leaves separated and chopped if large

2 tbsp. fish sauce

1 tbsp. brown sugar

1 tbsp. oyster sauce

1 stick celery, sliced

1 large carrot, sliced

1 red chili, sliced

1 ginger, thumb-sized shredded

3 cloves garlic, minced

3 lime leaves

1/4 pounds chicken breast or thigh, chopped into small pieces

2 stalks lemongrass, fresh minced

6 cups chicken stock

16 oz. egg noodles, fresh

03 Method

Step 1

Prepare the noodles according to instructions on the package. Drain and rinse through with cold water to keep from sticking. Set aside.

Step 2

Bring stock to a boil in a large soup pot. Add the prepared lemongrass, lime leaves or bay leaves, and the chicken. Boil over medium-high heat 3 to 4 minutes.

Step 3

Reduce to medium heat and add the garlic, ginger, chili, carrot, and celery. If adding mushrooms, add them now. Simmer 2 to 3 more minutes.

Step 4

While the soup is simmering, add the oyster sauce and fish sauce as well as 1/2 tablespoon sugar.

Step 5

If your baby bok choy is chopped, add only the thick white stalk pieces now (the green leaves take only seconds to cook, so reserve those for later). If using broccoli, add it now too. Continue simmering the soup 2 to 3 more minutes.

Step 6

Lastly, add the leafy greens of the bok choy. Stir and simmer 30 seconds. Reduce heat to low. Add the coconut milk, stirring well to incorporate.

Step 7

Taste-test for salt, adding more fish sauce if not salty enough. If too salty or sweet for your taste, add 1 tablespoon lime or lemon juice. If too spicy, add more coconut milk. If too sour, add another 1/2 tablespoon sugar.

Step 8

To put the soup together, mound a generous amount of the cooked noodles in each bowl. Ladle the hot soup and top with fresh coriander. This soup can be served with chili sauce on the side for those who like it extra spicy.

Step 9

If you're in a hurry, you can add your noodles to this soup as you cook it. However, the starch from the noodles may reduce the flavor and change the texture of the soup. Also, leftovers won't be as good, since the noodles will become soggy.

04 Author