Coconut Lemongrass Chicken Noodle Soup

Coconut Lemongrass Chicken Noodle Soup

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 (Optional)
• 1 tablespoon minced garlic
• 2 tablespoons lime juice
• 1 pinch white sugar, or to taste (Optional)
• 1 lime, cut into wedges
• 3 green onions, sliced
• 1 small bunch fresh basil leaves, chopped

Method

1. Start by boiling a large pot of water, then take it off the heat and add the noodles. Cover the pot to let them soak and soften.
2. Prepare the lemongrass by peeling off the tough outer layers. Chop the tender inner stalk into small pieces and blend in a food processor until finely minced, about 1 to 2 minutes.
3. In a separate large pot, bring the chicken broth to a boil. Add the minced lemongrass, diced chicken, sliced mushrooms, and chopped red chile pepper. Let it cook for about 5 minutes.
4. Lower the heat to medium and mix in the coconut milk, grated ginger, fish sauce, and minced garlic. Allow the soup to simmer gently until the chicken reaches an internal temperature of at least 165°F (74°C), which should take around 10 to 15 minutes.
5. Once cooked, transfer the chicken to a cutting board, slice it thinly, and return it to the pot. Stir in fresh lime juice and a pinch of sugar for balance.
6. Drain the noodles and evenly distribute them into serving bowls. Pour the hot soup over the noodles and garnish with lime wedges, sliced green onions, and fresh basil leaves.