Thai Chicken Noodle Soup
A fragrant and comforting Thai-inspired chicken noodle soup with lemongrass, ginger, garlic, and coconut milk, served with rice noodles and fresh herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cups chicken broth
- 1 cup coconut milk
- 2 stalks lemongrass bruised and cut into 2-inch pieces
- 3 slices fresh ginger about 0.25 inch thick
- 4 cloves garlic minced
- 1 lb boneless, skinless chicken breast thinly sliced
- 8 oz rice noodles dried
- 2 tbsp fish sauce
- 1.5 red chilies sliced (optional, for heat)
- 1 cup mushrooms sliced
- 1 cup bean sprouts
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh Thai basil chopped
- 2 green onions sliced
- 1 lime cut into wedges
- 2 tbsp vegetable oil
Instructions
Preparation Steps
- In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, ginger, and garlic. Sauté for 2-3 minutes until fragrant.
- Add the chicken broth and coconut milk to the pot. Bring to a gentle simmer.
- Add the sliced chicken and mushrooms. Simmer for 10-12 minutes until the chicken is cooked through.
- While the soup simmers, cook the rice noodles according to package instructions. Drain and set aside.
- Stir in the fish sauce and red chilies (if using). Simmer for another 5 minutes.
- Remove the lemongrass and ginger pieces from the soup.
- Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles.
- Top with bean sprouts, cilantro, Thai basil, and green onions. Serve with lime wedges on the side.
- Adjust seasoning with salt and additional fish sauce or lime juice to taste before serving.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust spice level by reducing or omitting red chilies.