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Comforting Lemongrass-Coconut Chicken Noodle Soup

  • 30minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 stalks lemongrass (see instructions below), OR 4 Tbsp. frozen prepared lemongrass

  2. 1 package Thai rice noodles

  3. 1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces

  4. 4-6 cups chicken broth (6 cups serves 3-4 people)

  5. 2-3 chicken thighs OR 1-2 boneless chicken breasts, sliced into small pieces

  6. 1 head broccoli, chopped into florets including stems

  7. 1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)

  8. 1-2 carrots, sliced

  9. 2-3 Tbsp. fish sauce

  10. 2 Tbsp. soy sauce or tamari

  11. 1/2 can good-quality coconut milk

  12. roughly 1 cup fresh basil, roughly chopped if leaves are large

  13. Optional: Thai or Vietnamese chili sauce (see below for a homemade recipe)

Instructions Jump to Ingredients ↑

  1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.

  2. For a Vegetarian version of this recipe, see: Vegetarian Lemongrass-Coconut Noodle Soup.

  3. First, place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup. Noodles should have softened sufficiently (to al dente) after 10-15 minutes.

  4. Place chicken broth in a soup pot along with lemongrass, galangal or ginger, and chicken slices (include leftover lemongrass stalk). Bring to a boil, then reduce heat to medium. Allow to cook while you chop up the vegetables (6-8 minutes).

  5. Add the carrots first, then the broccoli and finally the cabbage. Stir and then allow to simmer 2 more minutes.

  6. Add the coconut milk, stirring until dissolved. Reduce heat to minimum.

  7. Add the fish sauce and soy sauce. If you prefer your soup spicy, add 1-2 tsp. chili sauce (OR simply serve it on the side for those who like it).

  8. Do a taste test, adding more fish sauce if not salty enough. If you find the soup too salty (this depends on how salty your chicken broth is), add 1 to 2 Tbsp. lime juice.

  9. Check rice noodles to make sure they are cooked (if still a little hard, boil briefly). Drain the noodles and portion them out into bowls. If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.

  10. Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. If desired, serve with a chili sauce on the side, such as my Nam Prik Pao Chili Sauce Recipe.[/link"> ENJOY!

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