Thai Chicken Noodle Soup With Lemongrass Recipe

Name: Thai Chicken Noodle Soup With Lemongrass Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 12 to 16 ounces egg noodles, fresh; 6 cups chicken stock; 1 to 2 fresh lemongrass stalks, minced, or 4 tablespoons prepared lemongrass, frozen; 1/4 to 1/2 pound chicken, breast or thigh, chopped into small pieces, or leftover roasted chicken and bones; 3 to 4 makrut lime leaves, or bay leaves; 3 cloves garlic, minced; 1 thumb-sized piece ginger, shredded; 1 red chile pepper, sliced, or 1/4 to 1/2 teaspoon dried crushed chile or cayenne pepper; 1 large carrot, sliced; 1 stalk celery, sliced; 1 tablespoon oyster sauce; 1/2 to 1 tablespoon brown sugar; 2 tablespoons fish sauce; 2 to 3 cups baby bok choy, leaves separated and chopped if large; 1/2 cup full-fat coconut milk; 1 handful fresh coriander; 1 handful mushrooms, optional; 1 handful broccoli segments, optional; 1 tablespoon lime juice, optional

A fragrant Thai chicken noodle soup combines tender chicken with the aromatic flavors of lemongrass and coconut milk.

⭐ 4.1 (36 reviews) Prep: 20 minCook: 10 minTotal: 30 minYields: 3 servings

Category Tags:

Entree Dinner Appetizer Soup

Cuisine Tags:

Thai

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Ingredients

12 to 16 ounces egg noodles, fresh
6 cups chicken stock
1 to 2 fresh lemongrass stalks, minced, or 4 tablespoons prepared lemongrass, frozen
1/4 to 1/2 pound chicken, breast or thigh, chopped into small pieces, or leftover roasted chicken and bones
3 to 4 makrut lime leaves, or bay leaves
3 cloves garlic, minced
1 thumb-sized piece ginger, shredded
1 red chile pepper, sliced, or 1/4 to 1/2 teaspoon dried crushed chile or cayenne pepper
1 large carrot, sliced
1 stalk celery, sliced
1 tablespoon oyster sauce
1/2 to 1 tablespoon brown sugar
2 tablespoons fish sauce
2 to 3 cups baby bok choy, leaves separated and chopped if large
1/2 cup full-fat coconut milk
1 handful fresh coriander
1 handful mushrooms, optional
1 handful broccoli segments, optional
1 tablespoon lime juice, optional

Instructions

Cook noodles according to package directions, then drain and rinse with cold water.
In a large soup pot, bring stock to a boil. Add lemongrass, lime leaves (or bay leaves), and chicken; boil for 3-4 minutes.
Reduce heat to medium. Add garlic, ginger, chile, carrot, celery, and optional mushrooms; simmer for 2-3 minutes.
Stir in oyster sauce, fish sauce, and 1/2 tablespoon sugar.
Add bok choy stalks (if chopped) or broccoli; simmer for 2-3 minutes.
Add bok choy leaves; stir and simmer for 30 seconds.
Reduce heat to low, then stir in coconut milk. Adjust seasoning with more fish sauce for salt, lime or lemon juice for balance, coconut milk for spice, or sugar for sourness.
Serve hot soup over cooked noodles, topped with fresh coriander. Offer chili sauce on the side.

Nutritional Info (per serving)

Calories: 704 kcal

Carbohydrate: 72 g

Cholesterol: 129 mg

Fiber: 6 g

Protein: 43 g

Saturated Fat: 12 g

Sodium: 1967 mg

Sugar: 16 g

Fat: 27 g

Unsaturated Fat: 0 g