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16 INGREDIENTS • 9 STEPS • 1HR 10MINS

Lemongrass Chicken Noodle Soup Recipe

Name: Lemongrass Chicken Noodle Soup Recipe
Total time: PT4200.0S
Yield: 4
Ingredients: 4 Bone-in, Skin-on Chicken Thigh; 1 Onion; 2 inch Fresh Ginger; 4 Scallion; 4 Thai Chili Pepper; 1 inch Galangal; 3 stalk Lemongrass; 4 Kaffir Lime Leaf; 2 Lime; 1 tablespoon Fish Sauce; to taste Kosher Salt; to taste Ground Black Pepper; as needed Rice Noodles; to taste Scallion; to taste Fresh Cilantro; to taste Lime

This Lemongrass Chicken Noodle Soup is a fragrant, comforting dish with tender shredded chicken in a citrusy, herbaceous broth. Paired with rice noodles and fresh toppings, it’s perfect for a light yet satisfying meal.

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1HR 10MINS

Total Time

$2.81

Cost Per Serving

Ingredients

Servings

us / metric

Broth

Bone-in, Skin-on Chicken Thighs

Large Onion, peeled, quartered

2 in

Fresh Ginger, crushed

Scallions

white parts only save the green parts for topping

Thai Chili Peppers, crushed

1 in

Galangal, thinly sliced

3 stalks

Lemongrass

cut into 3 segments and bruised

Kaffir Lime Leaves

Limes, juiced

1 Tbsp

Fish Sauce

to taste

Kosher Salt

to taste

Ground Black Pepper

Serving

as needed

Rice Noodles

prepared according to package instructions

to taste

Scallions

to taste

Fresh Cilantro

to taste

Limes

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Cooking Instructions

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step 1

Prepare the Broth: Into a stock pot over high heat, place the Bone-in, Skin-on Chicken Thighs (4) and cover with 6 cups of water. Bring to a boil, then reduce the heat to a simmer. Skim off any impurities or foam that rise to the surface.

step 2

Add the Onion (1), Fresh Ginger (2 in), Scallions (4), Thai Chili Peppers (4), Galangal (1 in), Lemongrass (3 stalks), and Kaffir Lime Leaves (4) to the pot. Simmer gently for 45 minutes to 1 hour, or until the chicken is fully cooked and the broth is aromatic.

step 3

Remove the chicken thighs from the pot and set aside to cool slightly.

step 4

Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.

step 5

Once the chicken is cool enough to handle, shred the meat from the bones and set it aside. Discard the bones and skin.

step 6

Stir the juice from the Limes (2) and Fish Sauce (1 Tbsp) into the strained broth. Taste and adjust the Kosher Salt (to taste) and Ground Black Pepper (to taste) as needed.

step 7

Prepare the Rice Noodles (as needed) according to the package instructions. Drain and set aside.

step 8

Divide the cooked rice noodles into serving bowls. Top each bowl with soup and sprinkle the Scallions (to taste) and chopped Fresh Cilantro (to taste) over each bowl.

step 9

Serve immediately with extra Limes (to taste) and fish sauce on the side for customization.