Thai Coconut Chicken Soup (Noodle Bowl) recipe

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Ingredients

1 (8 ounce) package dried Thai rice noodles
6 cups chicken broth
2 stalks lemongrass
1 boneless, skinless chicken breast
1 cup sliced cremini mushrooms
1 fresh red chile pepper, minced, or more to taste
1 (14 ounce) can coconut milk
2 tablespoons grated ginger
2 tablespoons fish sauce
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch white sugar, or to taste
1 lime, cut into wedges
3 green onions, sliced
1 small bunch fresh basil leaves, chopped

Nutrition Info

484.1 calories
carbohydrate: 58.5 g
cholesterol: 22.1 mg
fat: 22.9 g
fiber: 3 g
protein: 13.1 g
saturatedFat: 18.8 g
servingSize: -
sodium: 2119.5 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.

  2. Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor, pulse until minced, 1 to 2 minutes.

  3. Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium, stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.

  4. Transfer chicken to a cutting board, slice thinly and return to the pot. Stir in lime juice and sugar.

  5. Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

Recipe Yield

4 servings

Recipe Note

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?

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