A flavorful Bowl of Thai chicken Noodle soup, scented with lemongrass and kefir lime. Gluten-free and low fat. (updated recipe 2019)
- 2 tablespoons coconut oil or olive oil
- 1 onion, finely diced (or use 2 large shallots)
- 2 tablespoons ginger, peeled and finely chopped
- ¼ cup lemongrass, white parts only, very finely chopped (or use lemongrass paste)
- ¼ cup, thinly sliced galanga root (peels ok) (or use 3 tablespoons paste)
- 4 cloves garlic, chopped
- 8 cups chicken stock or chicken broth
- 2 cups water
- 1 teaspoon salt
- 8 lime leaves ( check the frozen section of the Asian market, if not fresh)
- 1 ½ lbs chicken breast (or thigh) sliced into uniform ½ inch thick, bite-size pieces
- 4 oz sliced mushrooms (optional)
- 4–6 oz. vermicelli rice stick noodles, kelp noodles or angel hair pasta
- 2–3 teaspoons fish sauce, more to taste
- lime juice to taste (start with 1/2 a small lime)
- 2–3 teaspoons chili sauce (optional)
- In a large pot, heat oil, over med-high heat. Add onion and sauté for 2-3 minutes, stirring, until golden and tender. Turn heat to medium, add ginger, and saute a few more minutes. Add lemongrass and garlic and galanga (optional). Keep stirring occasionally for about 3-5 minutes until fragrant. Then add Chicken stock, water, salt and lime leaves. Bring to a boil and turn the heat down so stock is simmering gently uncovered for about 10-15 minutes. (Don’t be tempted to add chilies to the simmering stock, it will end up too spicy.)
- After the stock has simmered and add the chicken, simmer 5 minutes, add the noodles (see notes) and mushrooms (optional), keeping stock at low simmer, stirring occasionally until chicken is cooked through and noodles are cooked, about 7-8 minutes.
- Add fish sauce and a generous squeeze of lime.
- Taste for salt, acid and heat, adjusting all with fish sauce, lime and chili paste. Right before serving, stir in ½ the scallions.
- Serve immediately and top bowls of soup with cilantro, scallions, bean sprouts (optional, but give a great crunch), a few red slice chilies and serve with a lime wedge and little hot sriracha sauce, sambal, or even hot chili oil on the side.
You can cook the noodles separately, and add them to the bowls before ladling the hot soup over top. This is specially nice if you plan on having leftovers- that way the noodles won’t swell up in the broth. 😉
Some folks opt to strain the broth- I do not- I love all the bits!
- Serving Size: 1.5 cups
- Calories: 436
- Sugar: 14.8 g
- Sodium: 1804.3 mg
- Fat: 10.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 64.3 g
- Fiber: 3.1 g
- Protein: 16.6 g
- Cholesterol: 16.1 mg
Keywords: thai noodle soup, thai noodle soup recipe, thai chicken noodle soup, lemongrass soup, thai chicken soup,