Thai Coconut Chicken Soup (Noodle Bowl) Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

• 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

Directions

Step 1: Bring a large pot of water to a boil. Remove from heat, add noodles, and cover to let them soften.

Step 2: Peel and discard the tough outer leaves from the lemongrass. Roughly chop the pale inner stalk and transfer it to a food processor. Pulse until minced, about 1-2 minutes.

Step 3: Bring the chicken broth to a boil in a separate large pot. Add the lemongrass, chicken breast, mushrooms, and red chile pepper. Cook for 5 minutes.

Step 4: Reduce the heat to medium and stir in the coconut milk, grated ginger, fish sauce (if using), and minced garlic. Let the soup simmer gently for about 10 to 15 minutes, or until the chicken reaches an internal temperature of at least 165F (74C).

Step 5: Remove the chicken from the pot and transfer it to a cutting board. Slice it thinly and return it to the soup.

Step 6: Stir in the lime juice and sugar (if using), and adjust the seasoning as needed.

Step 7: Drain the noodles and divide them among serving bowls. Ladle the soup over the noodles.

Step 8: Garnish with lime wedges, sliced green onions, and fresh basil leaves.

Cook's Notes

Cremini mushrooms are preferred, but you can use any type of mushroom you like. Reduced-fat coconut milk works just as well in this recipe. For a more authentic flavor, use Thai basil if you can find it.

Nutrition Facts (per serving)

Calories	Fat	Carbs	Protein
484	23g	59g	13g

Nutrition Facts

Servings Per Recipe: 4

Percent Daily Value *	Amount per Serving
Total Fat	23g (29%)
Saturated Fat	19g (94%)
Cholesterol	22mg (7%)
Sodium	2120mg (92%)
Total Carbohydrate	59g (21%)
Dietary Fiber	3g (11%)
Total Sugars	3g
Protein	13g (26%)
Vitamin C	26mg (29%)
Calcium	82mg (6%)
Iron	6mg (31%)
Potassium	557mg (12%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.