Thai Coconut Chicken Soup (Noodle Bowl) Recipe

Name: Thai Coconut Chicken Soup (Noodle Bowl)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package dried Thai rice noodles; 6 cups chicken broth; 2 stalks lemongrass; 1 boneless, skinless chicken breast; 1 cup sliced cremini mushrooms; 1 fresh red chile pepper, minced, or more to taste; 1 (14 ounce) can coconut milk; 2 tablespoons grated ginger; 2 tablespoons fish sauce (optional); 1 tablespoon minced garlic; 2 tablespoons lime juice; 1 pinch white sugar, or to taste (optional); 1 lime, cut into wedges; 3 green onions, sliced; 1 small bunch fresh basil leaves, chopped

Servings: persons

1 (8 ounce) package dried Thai rice noodles
6 cups chicken broth
2 stalks lemongrass
1 boneless, skinless chicken breast
1 cup sliced cremini mushrooms
1 fresh red chile pepper, minced, or more to taste
1 (14 ounce) can coconut milk
2 tablespoons grated ginger
2 tablespoons fish sauce (optional)
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch white sugar, or to taste (optional)
1 lime, cut into wedges
3 green onions, sliced
1 small bunch fresh basil leaves, chopped

1
Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
2
Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
3
Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
4
Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
5
Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

930

kcal

Calories

Fat

Carbs

128

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 15 ingredients. The key ingredients include: 1 (8 ounce) package dried Thai rice noodles, 6 cups chicken broth, 2 stalks lemongrass, 1 boneless, skinless chicken breast, and more.

Yes, Thai Coconut Chicken Soup (Noodle Bowl) falls under the Pasta & Noodles 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!

Thai Coconut Chicken Soup (Noodle Bowl)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions