Rating: 4.5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?

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Recipe Summary

cook:
25 mins
total:
45 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.

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  • 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 broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 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, green onions, and basil.

Cook's Notes:

I prefer cremini mushrooms but pretty much any type of mushroom would work.

Reduced-fat coconut milk works just as well.

Use Thai basil if you can find it.

Nutrition Facts

484 calories; protein 13.1g; carbohydrates 58.5g; fat 22.9g; cholesterol 22.1mg; sodium 2119.5mg. Full Nutrition
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