Lemongrass Chicken Noodle Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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This Lemongrass Chicken Noodle Soup is a vibrant, flavorful bowl of comfort perfect for chilly evenings or when you need a pick-me-up. The blend of citrusy lemongrass and creamy coconut milk creates a delightful harmony that makes this dish stand out.

Ingredients for Lemongrass Chicken Noodle Soup

Vegetable oil is used to sauté the chicken, providing a neutral base. Chicken breast, when sliced thinly, cooks quickly and stays tender. The star of this dish, lemongrass, adds a fresh, citrusy aroma that pairs beautifully with the fresh ginger and minced garlic, which provide warmth and depth. Chicken broth serves as the comforting liquid base, while coconut milk adds a creamy richness. Fish sauce introduces a savory, umami flavor, balanced by the brightness of lime juice and a hint of sweetness from sugar. Rice noodles soak up all the flavors, while sliced mushrooms and julienned carrots add texture and nutrients. Baby spinach offers a pop of color and nutrition, and fresh cilantro and green onions provide a fresh finish. Finally, season with salt and pepper to taste.

Tips & Tricks

  • If you can't find fresh lemongrass, look for lemongrass paste in the produce section as a substitute.
  • For an extra kick, add a few slices of fresh chili or a pinch of chili flakes when adding the aromatics.
  • To save time, use pre-sliced mushrooms and pre-washed spinach.

Serving Suggestions

This soup pairs wonderfully with warm, crusty bread or a simple salad to keep the meal light. For a heartier option, serve it alongside some steamed jasmine rice.

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will add a richer flavor and stay juicy.
Is there a vegetarian version?
Yes, replace the chicken with tofu and use vegetable broth instead of chicken broth.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the soup's texture.

Lemongrass Chicken Noodle Soup Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Add the chicken breast slices and cook until they’re lightly browned on all sides. This should take about 5 minutes. Next, stir in the lemongrass, ginger, and garlic. Cook these aromatics until they’re fragrant, which usually takes another minute or so.

Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and add the coconut milk, fish sauce, lime juice, and sugar. Allow it to simmer gently for about 10 minutes, letting the flavors meld together.

Now, add the rice noodles, mushrooms, and carrots. Cook until the noodles are tender, approximately 5 to 7 minutes. Stir in the baby spinach and let it wilt, which should happen within a minute. Finally, taste your soup and season with salt and pepper as needed.

Serve the soup hot, garnished with a generous sprinkle of cilantro and green onions for that fresh, herby finish.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it ideal for busy weeknights.
  • Light yet satisfying, thanks to the combination of lean chicken and fresh veggies.
  • Packed with aromatic spices that awaken your senses.
  • Customizable with your favorite veggies or proteins.

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

Step-by-step 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.

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