Spicy Chicken Noodle Soup with Lemongrass

Chicken Noodle Soup with Lemongrass


Thai-style chicken noodle soup cooked with lemongrass, ginger root and chilli pepper, and topped with fresh chopped herbs.

Spicy Chicken Noodle Soup with Lemongrass

Ingredients                               Makes: 6 servings
6 cups chicken stock   *See recipe below
2 bay leaves
2 chicken breasts, shredded
2 fresh lemongrass stalks, minced
4 garlic cloves, minced
2 Tbsp fresh ginger, minced
1 small chilli pepper, minced ~or~ 1/4 tsp dry crushed chilli pepper
2 carrot, cut into matchstick pieces
2 celery stick sliced & chopped
2 Tbsp lime juice
1/2 cup coconut milk
4 green onions or scallions, sliced thin
9 cremini mushrooms, sliced
1/3 cup fresh cilantro, parsley and mint, de-stemmed and chopped  (garnish)
1 lime, sliced  (garnish)
3 Tbsp coconut oil
Sea salt to taste
6 portions of vermicelli rice noodles

Warm stock. In a large soup pot or dutch oven warm the stock over medium-high heat. When the broth begins to boil, reduce heat to a low simmer. Then add a couple bay leaves to the chicken stock.

Cook chicken. Place the raw chicken breasts in the stock and cook on a low simmer with the lid on for 25 to 30 minutes. After 30 minutes the chicken should be cooked through; transfer the chicken from the pot to a large plate and shred with a fork. After the chicken is shredded, transfer back into the soup pot.

Prepare vegetables and seasonings. Remove the outer casing of the lemon grass and then finely slice the lemongrass. Mince the garlic cloves, the fresh ginger root and a small chilli pepper; then transfer all the ingredients to a medium sized bowl. Peel the carrots and then cut into matchstick pieces. Slice the celery and then roughly chop. Transfer carrots and celery to the bowl with the other minced seasonings.

Slice the scallions or green onions and then transfer to a small bowl. De-stem and roughly chop up the herbs, transfer to same small bowl as the scallions.

Clean the mushrooms and cut off the bottom of the stems; next slice the mushrooms and then transfer to a small bowl of their own.

Sauté vegetables. In a large skillet over medium-low heat add a couple tablespoons of coconut oil. Add the bowl of minced seasonings, carrots and celery and cook stirring occasionally for about 4 minutes or until fragrant; then transfer sautéed vegetables to the soup pot.

Add 1 more tablespoon of coconut oil to the skillet and over medium heat sauté the mushrooms for 4 to 5 minutes or until they have released their moisture. Then transfer the sautéed mushrooms to soup pot.

Add final ingredients. Increase the heat to a medium high and bring the soup to a gentle boil for 1 minute then reduce heat again to a low simmer. Add the lime juice and the coconut milk to the soup pot and then stir to combine ingredients.Give the soup a taste test and add salt to suit desired taste.

Prepare pasta. In a different large soup pot heat 8 cups of salted water to a boil. Add 6 portions of vermicelli rice noodles and cook for 1 minute or just before al dente. Then drain water through a sieve over a sink. Run cool water over the noodles to stop the cooking process. Transfer drained cool noodles to a bowl and mix 1 tablespoon of olive oil throughout them to keep them from sticking together.

Prepare soup bowls. When read to serve the soup, using thongs transfer one portion of noodles to each bowl and then with a ladle, fill the bowls with the soup. Top the soups with the chopped herbs and sliced scallions. Serve the soups immediately with a lemon wedge and a smile. Enjoy.

Recipe shared by: J. Marshall

*Try our Chicken Bone Broth recipe here!

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