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Lemongrass Chicken Noodle Soup

This vibrant chicken noodle soup features a fragrant, brothy base infused with bright lemongrass and ginger. Tender shredded chicken and quick-cooking rice noodles sit in a clear, aromatic broth, finished with fresh herbs and a citrus squeeze for a lively, comforting dish. Its combination of bold flavors and comforting textures makes it a perfect quick yet soulful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast or thighs cooked and shredded
  • 8 oz rice noodles quick-cooking
  • 2 stalks lemongrass bruised
  • 2 carrots carrots sliced
  • 2 celery stalks celery sliced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 1 tablespoon oil vegetable or neutral oil
  • to taste salt
  • to taste pepper
  • 1 lemon or lime lemon or lime for squeezing
  • a handful fresh herbs cilantro or basil, chopped
  • a pinch chili flakes

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Start by heating a tablespoon of oil in a large heavy-bottomed pot over medium heat. Drop in diced onion and minced garlic, cooking until they turn translucent and fragrant, about 5 minutes. You’ll notice a sweet aroma filling the kitchen.
  2. Add sliced carrots, sliced celery, and bruised lemongrass stalks to the pot. Continue cooking for another 10 minutes, stirring occasionally, until the vegetables are tender and aromatic with a citrusy scent.
  3. Pour in the chicken broth, bringing the mixture to a gentle simmer. Add the shredded cooked chicken to the broth and stir to combine. Let everything simmer together for 8 minutes, allowing the flavors to meld.
  4. While the broth simmers, cook the rice noodles separately in boiling water for about 3 minutes, until just tender. Drain and rinse with cold water to stop the cooking process, then set aside.
  5. Add the cooked noodles to the soup, stirring gently to distribute them evenly. Let everything simmer together for another 2 minutes, so the noodles soak up some broth flavor.
  6. Taste the broth and adjust the seasoning with salt and pepper as needed. Squeeze in fresh lemon or lime juice for brightness, then remove from heat.
  7. Ladle the hot soup into bowls and garnish generously with chopped fresh herbs and a sprinkle of chili flakes for a bit of heat. Serve immediately for the best flavor and texture.

Notes

Use fresh herbs and a squeeze of citrus just before serving to keep flavors bright. Adjust chili flakes for desired heat. For a richer broth, add a splash of fish sauce or soy sauce at the end.