Thai coconut chicken noodle bowl

Thai coconut chicken noodle bowl


1 person made this

About this recipe: A fragrant lemongrass, ginger, chicken and coconut soup is ladled over Thai rice noodles. Makes a delicious lunch for 4.


Serves: 4 

  • 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

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Bring a large pot of water to the 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 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.
  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, sliced spring onions and basil.

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