Thai Coconut Chicken Soup (Noodle Bowl)
Description
A fragrant lemongrass, ginger, and coconut soup is ladled over Thai rice noodles in this chicken noodle bowl that's better than take-out.
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
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2 tablespoons grated ginger
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2 tablespoons fish sauce
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1 tablespoon minced garlic
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2 tablespoons lime juice
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1 pinch white sugar, or to taste
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1 lime, cut into wedges
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3 green onions, sliced
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1 small bunch fresh basil leaves, chopped
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.