Thai Coconut Chicken Noodle Soup

Follow our step-by-step guide on how to make Thai Coconut Chicken Noodle Soup.

1. Step 1

   Start by bringing a generous pot of water to a rolling boil.

2. Step 2

   Once it’s bubbling away, take it off the heat, toss in the rice noodles, and cover the pot to let them soften and soak up the warmth.

3. Step 3

   Next, prepare the lemongrass by peeling off the tough outer layers.

4. Step 4

   Chop the tender inner stalk roughly, then pulse it in a food processor until it’s finely minced, which should take about one to two minutes.

5. Step 5

   In a separate large pot, heat up the chicken broth until it reaches a boil.

6. Step 6

   Stir in the minced lemongrass, add the chicken breast, sliced mushrooms, and minced red chile pepper, and let it cook for five minutes.

7. Step 7

   Lower the heat to medium and gently mix in the creamy coconut milk, freshly grated ginger, fish sauce if you’re using it, and minced garlic.

8. Step 8

   Allow the soup to simmer until the chicken is fully cooked, reaching an internal temperature of at least 165°F (74°C), which should take around ten to fifteen minutes.

9. Step 9

   Once the chicken is done, transfer it to a cutting board, slice it thinly, and return it to the pot.

10. Step 10

    Add a splash of lime juice and a pinch of sugar if you like a hint of sweetness.

11. Step 11

    Drain the softened noodles and divide them among your serving bowls.

12. Step 12

    Finally, ladle the steaming soup over the noodles and finish with garnishes of lime wedges, sliced green onions, and fresh basil for a burst of flavor.

13. Step 13

    Enjoy this aromatic bowl of comfort that warms both the body and soul!.