Thai Coconut Chicken Soup (Noodle Bowl)

A fragrant lemongrass, ginger, and coconut soup is ladled over Thai rice noodles in this chicken noodle bowl that's better than take-out.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 484 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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