Rating: 4.92 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.

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  • Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.

  • Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.

  • Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.

  • Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

Cook's Notes:

If not salty enough, add another tablespoon fish sauce.

If it's too sour, add 1 tablespoon white sugar or more if needed.

If too spicy, add coconut milk.

If not spicy enough, add more Sriracha sauce.

Nutrition:

The nutrition data for this recipe includes the full amount for the ramen and seasoning packets.

Nutrition Facts

551 calories; protein 29.8g; carbohydrates 56.5g; fat 24.2g; cholesterol 44.6mg; sodium 1646.4mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
06/18/2015
Didn't have lime leaves and did use tomatoes & less fresh ginger (personal taste). Added some baby bok choy and used ramen from my chineese grocery store. Loved the Cook's Footnotes. Awesome. Read More
(3)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/18/2015
Didn't have lime leaves and did use tomatoes & less fresh ginger (personal taste). Added some baby bok choy and used ramen from my chineese grocery store. Loved the Cook's Footnotes. Awesome. Read More
(3)
Rating: 5 stars
05/07/2018
This is delicious. I made this for my fussy family and my husband loves a rich depth to a soup or sauce. I made this and exchanging the lime leaves for zest and no chicken. I was looking for a flavorful broth and it delivered. Read More
(1)
Rating: 5 stars
12/20/2017
So good... another win at home! I changed the lemongrass to lemongrass paste changed the lime leaves to lime zest used ginger paste and doubled the sriracha. Everyone loves! Read More
(1)
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Rating: 4 stars
03/05/2017
I like Thai soups with lemongrass so I thought I'd try this recipe. I personally liked it and my son did too but my daughter and husband weren't really fans. I couldn't find the lime leaves in the store so I omitted them. Read More
Rating: 5 stars
01/03/2017
Great rendition of Pho! Easy to make and very tasty! Read More
Rating: 5 stars
11/19/2018
LOVED IT! I use to frequent a restaurant and would order this.. I've ben craving it for 15 years and always wanted to make it myself. and then I found this recipe!! I changed it a tad as I hate cilantro and had a whole chicken to use.. came out just better than I remembered and was even better the second day! Thank you.. the footnotes were great. I used more lime juice and siracha as I like it tangy and spicy..cant wait to make it again! Thank you!!!! Read More
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Rating: 5 stars
11/16/2016
This is the 2nd time I've made this dish and it is quickly becoming one of my favorites! This time around I modified the recipe slightly but still came out delicious. - I used shrimp instead of chicken (which I added in later in the process due to the shorter cooking time). - I was out of carrots this time so these were missing in the recipe. - I added ramen noodles (with the flavoring packet excluded) to include a starch. This would probably also be good with a rice such as Basmati. Read More
Rating: 5 stars
03/12/2021
HOLY COW. THIS IS SO GOOD!!!! Let me start out by saying, if you can’t get your hands on lemongrass or kafir lime leaf MAKE IT ANYWAY! (I didn’t have them). I added an extra T of sriracha, lime juice and fish sauce. I did not have tomatoes so I subbed 2T of tomato paste. I took the chicken out of the broth and added to the bowls, topped it with the raw carrot and then dropped the ramen into the broth. Once it was cooked I topped off the bowls. This was so delicious- thanks for the recipe. Read More