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My review
Thai Coconut Chicken Soup (Noodle Bowl)
Lux
"Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?"
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Ingredients
45 m servings 484 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
- 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.
Footnotes
- 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
Per Serving: 484 calories; 22.9 g fat; 58.5 g carbohydrates; 13.1 g protein; 22 mg cholesterol; 2120 mg sodium. Full nutrition
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3/15/2018
This was delicious. I added 2 TBSP of fish oil, and lemon zest instead of lemongrass and it turned out great.
1/29/2018
Despite adding chili oil, salt, and sesame oil this dish had very little flavor.
2/2/2017
We loved this soup. I added only 1 Tbs of Fish Sauce. l like using this ingredient in Thai dishes. Lovely fresh flavor all around in this dish. Enjoy!