Thai Chicken Noodle Soup with Lemongrass Recipe

Thai Chicken Noodle Soup
Thai Chicken Noodle Soup - the most comfort you can get in one bowl. Taken by D.Schmidt for
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: serves 2 to 3
Ratings (21)

This Thai Chicken Noodle Soup with lemongrass recipe is sure to become an all-time favorite soup. When the weather turns cooler, or if you're in need of a bowl of comfort, this is the recipe you should reach for. What makes it special is the Thai combination of soothing lemongrass and coconut milk -- these two flavors marry beautifully with chicken. Just don't skimp on the lemongrass, or you won't achieve the right balance of flavors. Add some vegetables and egg noodles, and you have a nutritionally balanced meal that is truly slurp-worthy!

Tip: If you're in a hurry, you can add your noodles to this soup as you cook it. However, the starch from the noodles may reduce the flavor and change the texture of the soup. Also, leftovers won't be as good, since the noodles will become soggy.

What You'll Need

  • 12 to 16 ounces egg noodles (fresh)
  • 6 cups  chicken stock
  • 1 to 2 lemongrass (stalks fresh minced or 4 tablespoons frozen prepared lemongrass)
  • 1/4 to 1/2 pounds chicken (breast or thigh, chopped into small pieces (or use leftover roasted chicken and bones)
  • 1/2 cup coconut milk (full-fat)
  • 3 to 4 lime leaves (kaffir or substitute bay leaves)
  • 3 garlic cloves (minced)
  • 1 piece ginger (thumb-sized shredded)
  • 1 chili (red sliced, or substitute 1/4 to 1/2 teaspoon dried crushed chili or cayenne pepper)
  • 1 carrot (large sliced)
  • 1 celery stick (sliced)
  • 1 tablespoon oyster sauce
  • 1/2 to 1 tablespoon sugar (brown)
  • 2 tablespoons fish sauce
  • 2 to 3 cups baby bok choy (leaves separated and chopped if large
  • 1 handful fresh coriander (generous amount)
  • Optional: 1 handful mushrooms (and/or broccoli segments)
  • Optional: 1 tablespoon lime juice (fresh)

How to Make It

  1. Prepare the noodles according to instructions on package. Drain and rinse through with cold water to keep from sticking. Set aside.
  2. Bring stock to a boil in a large soup pot. Add the prepared lemongrass, kaffir lime leaves or bay leaves, and the chicken. Boil over medium-high heat 3 to 4 minutes.
  3. Reduce to medium heat and add the garlic, ginger, chili, carrot and celery. If adding mushrooms, add them now. Simmer 2-3 more minutes.
  1. While soup is simmering, add the oyster sauce and fish sauce as well as 1/2 tablespoon sugar.
  2. If your baby bok choy is chopped, add only the thick white stalk pieces now (the green leaves take only seconds to cook, so reserve those for later). If using broccoli, add it now too. Continue simmering the soup 2 to 3 more minutes.
  3. Lastly, add the leafy greens of the bok choy. Stir and simmer 30 seconds.
  4. Reduce heat to low. Add the coconut milk, stirring well to incorporate.
  5. Taste-test for salt, adding more fish sauce if not salty enough. If too salty or sweet for your taste, add 1 tablespoon lime or lemon juice. If too spicy, add more coconut milk. If too sour, add another 1/2 tablespoon sugar.
  6. To put the soup together, mound a generous amount of the cooked noodles in each bowl. Ladle the hot soup and top with fresh coriander. This soup can be served with chili sauce on the side for those who like it extra spicy.