Ginger Lemongrass Chicken Noodle Soup

Name: Ginger Lemongrass Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp vegetable oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 2 stalks lemongrass, trimmed and smashed; 2 lbs bone-in chicken thighs; 8 cups chicken broth; 2 cups water; 2 carrots, sliced; 2 celery stalks, sliced; 1 tbsp fish sauce; 4 oz rice noodles; 1 lime, juiced; 1/4 cup cilantro, chopped; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

Be the First to Review!

This Ginger Lemongrass Chicken Noodle Soup is like a warm hug in a bowl — perfect for those chilly days when you're craving something comforting yet refreshing. With aromatic flavors and a touch of zest, it's a delightful twist on classic chicken soup that’s sure to become a favorite.

Save Print Jump to Recipe

Ingredients for Ginger Lemongrass Chicken Noodle Soup

The vegetable oil is your starting point, helping to sauté and soften the onion, which adds a sweet depth. Garlic and ginger are the aromatic backbone, bringing warmth and zing. Lemongrass adds a citrusy, almost floral note that pairs wonderfully with the main protein, bone-in chicken thighs. Using the bones enriches the broth with flavor and nutrients. Speaking of broth, the chicken broth and water form the base of the soup, carrying all the wonderful flavors. Carrots and celery lend their natural sweetness and texture. Fish sauce is your umami booster, enhancing the savory profile. Rice noodles make this soup hearty yet light. Lime juice provides a refreshing tang, while cilantro adds a fresh, herbaceous finish. Finally, season with salt and pepper to taste.

Tips & Tricks

Smash the lemongrass stalks with the back of a knife to release more flavor.
For a more intense ginger flavor, add a few thin slices along with the grated ginger.
Use bone-in chicken for a richer broth, but boneless can work for a quicker version.
If you prefer a spicier kick, add a sliced chili or some red pepper flakes.

Serving Suggestions

This soup pairs wonderfully with a side of crusty bread or a light, fresh salad. For a bit more substance, serve it alongside some steamed jasmine rice. A cold glass of iced tea or a light white wine complements the flavors beautifully.

Frequently Asked Questions

Can I use boneless chicken?: Yes, you can use boneless chicken thighs or breasts, but the soup may have a slightly less rich flavor.
Can I make this soup ahead of time?: Absolutely! The flavors will deepen as it sits. Just add the noodles when reheating to avoid them becoming mushy.
Is there a substitute for fish sauce?: Try using soy sauce or tamari for a similar savory effect, though the taste will differ slightly.

Ginger Lemongrass Chicken Noodle Soup Recipe Walkthrough

Start by heating the oil in a large pot over medium heat. Toss in the onion, garlic, ginger, and lemongrass. Cook everything together until the onion becomes translucent and soft, which usually takes about 5 minutes. This step is crucial for building flavor.

Next, add the chicken thighs to the pot. Let them brown on all sides. This should take about 6–8 minutes. Browning the chicken adds depth to the soup, so don't rush this step.

Once the chicken is browned, pour in the chicken broth and water. Crank up the heat to bring it to a boil, then lower it to a simmer. This is where the magic happens as the flavors meld together.

After the soup has simmered for a bit, add the carrots and celery. Let it all simmer together for about 20 minutes, or until the chicken is cooked through. You'll notice the broth become rich and inviting.

Stir in the fish sauce for that umami kick. Then, carefully remove the chicken from the pot, shred it using two forks, and return it to the pot.

Add the rice noodles and let them cook in the simmering soup until they're tender, usually just a few minutes.

Finally, stir in the lime juice and cilantro for a burst of fresh flavor. Give it a taste and season with salt and pepper as needed. Serve it hot, and enjoy!

Why You'll Love This Recipe

Bright, aromatic flavors from ginger and lemongrass will awaken your taste buds.
A perfect balance of savory and tangy, thanks to the addition of lime juice.
Simple enough for a weeknight dinner, yet impressive enough for guests.
Gluten-free and packed with protein and veggies, making it a wholesome meal.

Ingredients

1 tbsp vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1 inch fresh ginger, grated

2 stalks lemongrass, trimmed and smashed

2 lbs bone-in chicken thighs

8 cups chicken broth

2 cups water

2 carrots, sliced

2 celery stalks, sliced

1 tbsp fish sauce

4 oz rice noodles

1 lime, juiced

1/4 cup cilantro, chopped

Salt and pepper to taste

Step-by-step Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass. Cook until onion is soft.

2. Add chicken and cook until browned on all sides.

3. Pour in chicken broth and water. Bring to a boil, then reduce to a simmer.

4. Add carrots and celery. Simmer for 20 minutes or until chicken is cooked through.

5. Stir in fish sauce. Remove chicken, shred it, and return to the pot.

6. Add rice noodles and cook until tender.

7. Stir in lime juice and cilantro. Season with salt and pepper.

8. Serve hot with extra lime wedges and cilantro if desired.

Save Print

Ratings and Comments

Thank you for your rating!