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

Directions

  • 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; 24.2 g total fat; 45 mg cholesterol; 1646 mg sodium. 56.5 g carbohydrates; 29.8 g protein; Full Nutrition

Reviews (7)

Read More Reviews

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)
9 Ratings
  • 5 star values: 8
  • 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
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)
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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)
Rating: 5 stars
01/03/2017
Great rendition of Pho! Easy to make and very tasty! Read More
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
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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
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