Lemongrass Chicken Noodle Soup

A delightful twist on the classic chicken noodle soup, infused with aromatic lemongrass and ginger. Perfect for those seeking comfort with a hint of exotic flair, this soup is packed with flavor while being light and refreshing, making it ideal for all seasons.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 tbsp vegetable oil

1 lb chicken breast, sliced thinly

1 stalk lemongrass, smashed

1 tbsp fresh ginger, sliced

2 cloves garlic, minced

6 cups chicken broth

1 cup coconut milk

2 tbsp fish sauce

2 tbsp lime juice

1 tsp sugar

8 oz rice noodles

1 cup sliced mushrooms

1 cup carrot, julienned

1 cup baby spinach

1/4 cup fresh cilantro, chopped

1/4 cup green onions, sliced

Salt and pepper to taste

Instructions

1. Heat oil in a large pot over medium heat.

2. Add chicken and cook until lightly browned.

3. Stir in lemongrass, ginger, and garlic, cooking until fragrant.

4. Pour in chicken broth and bring to a boil.

5. Lower heat and add coconut milk, fish sauce, lime juice, and sugar. Simmer for 10 minutes.

6. Add rice noodles, mushrooms, and carrots, cooking until noodles are tender.

7. Stir in spinach and cook until just wilted.

8. Season with salt and pepper to taste.

9. Serve hot, garnished with cilantro and green onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat on the stovetop over medium heat until hot, or microwave in a microwave-safe bowl for 1-2 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.