Thai Chicken Noodle Soup With Lemongrass Recipe

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 02/8/22
Thai Chicken Noodle Soup With Lemongrass in bowls

The Spruce / Ana Zelic
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
704 Calories
27g Fat
72g Carbs
43g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 704
% Daily Value*
Total Fat 27g 35%
Saturated Fat 12g 61%
Cholesterol 129mg 43%
Sodium 1967mg 86%
Total Carbohydrate 72g 26%
Dietary Fiber 6g 21%
Total Sugars 16g
Protein 43g
Vitamin C 90mg 448%
Calcium 307mg 24%
Iron 9mg 53%
Potassium 1965mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai chicken noodle soup with lemongrass recipe is sure to become an all-time favorite soup. When the weather turns cooler, or if you're in need of a bowl of comfort, this is the recipe you should reach for. What makes it special is the Thai combination of soothing lemongrass and coconut milk, which marry beautifully with chicken. Just don't skimp on the lemongrass, or you won't achieve the right balance of flavors. Add some vegetables and egg noodles, and you have a nutritionally balanced meal that is truly slurp-worthy.

Ingredients

  • 12 to 16 ounces egg noodles, fresh

  • 6 cups chicken stock

  • 1 to 2 fresh lemongrass stalks, minced, or 4 tablespoons prepared lemongrass, frozen

  • 1/4 to 1/2 pound chicken, breast or thigh, chopped into small pieces, or leftover roasted chicken and bones

  • 3 to 4 makrut lime leaves, or bay leaves

  • 3 cloves garlic, minced

  • 1 thumb-sized piece ginger, shredded

  • 1 red chile pepper, sliced, or 1/4 to 1/2 teaspoon dried crushed chile or cayenne pepper

  • 1 large carrot, sliced

  • 1 stalk celery, sliced

  • 1 tablespoon oyster sauce

  • 1/2 to 1 tablespoon brown sugar

  • 2 tablespoons fish sauce

  • 2 to 3 cups baby bok choy, leaves separated and chopped if large

  • 1/2 cup full-fat coconut milk

  • 1 handful fresh coriander

  • 1 handful mushrooms, optional

  • 1 handful broccoli segments, optional

  • 1 tablespoon lime juice, optional

Steps to Make It

  1. Gather the ingredients.

    Thai Chicken Noodle Soup With Lemongrass ingredients in bowls

    The Spruce / Ana Zelic

  2. Prepare the noodles according to instructions on package. Drain and rinse through with cold water to keep from sticking. Set aside.

    Noodles in a colander

    The Spruce / Ana Zelic

  3. Bring stock to a boil in a large soup pot. Add the prepared lemongrass, makrut lime leaves or bay leaves, and the chicken. Boil over medium-high heat 3 to 4 minutes.

    Stock, lemongrass, makrut lime leaves, and the chicken in a pot on a burner, with a wooden spoon

    The Spruce / Ana Zelic

  4. Reduce to medium heat and add the garlic, ginger, chile, carrot, and celery. If adding mushrooms, add them now. Simmer 2 to 3 more minutes.

    Garlic, ginger, chili, carrot, celery and mushrooms added to the soup in the pot on the burner

    The Spruce / Ana Zelic

  5. While soup is simmering, add the oyster sauce and fish sauce as well as 1/2 tablespoon sugar.

    Oyster sauce and fish sauce added to the soup in the pot on a burner

    The Spruce / Ana Zelic

  6. If your baby bok choy is chopped, add only the thick white stalk pieces now (the green leaves take only seconds to cook, so reserve those for later). If using broccoli, add it now too. Continue simmering the soup 2 to 3 more minutes.

    Bok choy and broccoli added to the soup in the pot on a burner

    The Spruce / Ana Zelic

  7. Lastly, add the leafy greens of the bok choy. Stir and simmer 30 seconds.

    Bok choy leaves added to soup in the pot on a burner

    The Spruce / Ana Zelic

  8. Reduce heat to low. Add the coconut milk, stirring well to incorporate. Taste-test for salt, adding more fish sauce if not salty enough. If too salty or sweet for your taste, add 1 tablespoon lime or lemon juice. If too spicy, add more coconut milk. If too sour, add another 1/2 tablespoon sugar.

    Coconut milk added to the soup in the pot on a burner

    The Spruce / Ana Zelic

  9. To put the soup together, mound a generous amount of the cooked noodles in each bowl. Ladle the hot soup and top with fresh coriander. This soup can be served with chili sauce on the side for those who like it extra spicy.

    Thai Chicken Noodle Soup With Lemongrass in a bowl with noodles and noodles in a bowl

    The Spruce / Ana Zelic

Tip

  • If you're in a hurry, you can add your noodles to this soup as you cook it. However, the starch from the noodles may reduce the flavor and change the texture of the soup. Also, leftovers won't be as good, since the noodles will become soggy.

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