A fragrant lemongrass, ginger, chicken and coconut soup is ladled over Thai rice noodles. Makes a delicious lunch for 4.
1 person made this
225g Thai rice noodles
1.4L chicken stock
2 stalks lemongrass
1 large, skinless chicken breast
70g chestnut mushrooms, sliced
1 fresh red chilli pepper, minced, or more to taste
1 (400g) tin coconut milk
2 tablespoons freshly grated ginger
2 tablespoons fish sauce (optional)
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch sugar, or to taste (optional)
1 lime, cut into wedges
3 spring onions, sliced
1 small bunch fresh basil leaves, chopped
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Method Prep:20min › Cook:25min › Ready in:45min
Bring a large pot of water to the boil. Remove from heat, add noodles and cover.
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.
Bring chicken stock to the boil in another large pot. Add lemongrass, chicken, mushrooms and red chilli pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce and garlic. Simmer soup gently until chicken is cooked through, 10 to 15 minutes.
Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, sliced spring onions and basil.