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Chicken in Lemongrass Coconut Broth

Rated as 4.89 out of 5 Stars

"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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45 m servings 551
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 551 calories; 24.2 56.5 29.8 45 1646 Full nutrition

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Read all reviews 7
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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.

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...

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!

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 hat...

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 leav...

Great rendition of Pho! Easy to make and very tasty!

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...