Coconut Lemongrass Chicken Noodle Soup
A fragrant Southeast Asian-inspired soup featuring tender chicken in a rich coconut broth infused with lemongrass, ginger, and lime. Customize with your choice of noodles and proteins to create endless variations.
Ingredients
Method
Dice chicken into bite-sized pieces. Mince garlic and ginger. Crush lemongrass stalks to release aromatics. Slice green onions and chop cilantro. Cook noodles separately according to package directions, drain, and set aside.
Heat coconut oil in a large pot over medium-high heat. Add garlic, ginger, and lemongrass; sauté for 1–2 minutes until fragrant.
Add red curry paste (if using) and stir to combine, cooking for another 30 seconds.
Pour in vegetable broth and canned coconut milk. Bring to a simmer, stirring occasionally, for 5 minutes to infuse flavors.
Add diced chicken to the simmering broth. Cook for 8–10 minutes, stirring occasionally, until chicken is cooked through and no longer pink inside.
Stir in fish sauce (if using) and lime juice. Taste and adjust seasoning with salt and white pepper.
Add fresh spinach or other greens and stir until just wilted, about 1 minute.
Divide cooked noodles among serving bowls. Ladle hot broth and chicken over noodles. Top with fresh cilantro, green onions, and toasted sesame seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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