Chicken In Lemongrass Coconut Broth Recipe

Name: Chicken In Lemongrass Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh lemongrass stalk, outer leaves removed; 2 quarts chicken stock; 1/2 cup minced fresh ginger, divided; 4 fresh kaffir lime leaves; 1 tablespoon minced garlic; 1 tablespoon Sriracha chile sauce; 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips; 1/2 cup fresh cilantro, bundled; 2 (14 ounce) cans coconut milk; 3 tablespoons brown sugar; 2 tablespoons lime juice; 1 tablespoon fish sauce; 6 (3 ounce) packages ramen noodles (exclude seasoning packets); 2 large carrots, shredded; 1 cup chopped tomatoes; 3 green onions, chopped; 1/4 cup chopped fresh cilantro, or to taste

Servings: persons

1 fresh lemongrass stalk, outer leaves removed
2 quarts chicken stock
1/2 cup minced fresh ginger, divided
4 fresh kaffir lime leaves
1 tablespoon minced garlic
1 tablespoon Sriracha chile sauce
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
1/2 cup fresh cilantro, bundled
2 (14 ounce) cans coconut milk
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
6 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 large carrots, shredded
1 cup chopped tomatoes
3 green onions, chopped
1/4 cup chopped fresh cilantro, or to taste

1
Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
2
Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
3
Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
4
Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
5
Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

1134

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 fresh lemongrass stalk, outer leaves removed, 2 quarts chicken stock, 1/2 cup minced fresh ginger, divided, 4 fresh kaffir lime leaves, and more.

Yes, Chicken In Lemongrass Coconut Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Lemongrass Coconut Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions