Prep Time
10 mins
Servings
4 Servings
Cook Time
18 mins
Difficulty
Easy
Perfect for cosy autumn nights, this lemongrass and creamy coconut milk make this quick chicken noodle soup comforting and aromatic. Ready in under 30 minutes, it's perfect for a warming midweek dinner.
Ingredients
400g skinless chicken breast, thinly sliced
200g rice noodles (dry), soaked/cooked as packet instructions (Use rice vermicelli or flat rice noodles)
1 tin coconut milk (full fat) (Shake before opening)
800ml chicken stock (Use low-salt if preferred)
2 lemongrass stalks, bruise with the back of a knife and halved
30g fresh ginger, peeled and thinly sliced
2 garlic cloves, crushed
1 tbsp lime juice, freshly squeezed
2 tbsp fish sauce (Adjust to taste)
1 tbsp light soy sauce (Use tamari for gluten-free option)
1 tbsp vegetable oil
100g carrot, julienned or thinly sliced
50g spring onions, sliced on the diagonal
1 small fresh chilli, thinly sliced (Optional)
15g fresh coriander, roughly chopped (For garnish)
1 tsp caster sugar (Optional, balances acidity)
to taste salt and black pepper
Method
Step 1
Soak or cook the rice noodles according to the packet instructions until just tender, then drain and set aside. If using quick rice vermicelli, soak in hot water for 5 minutes.
Step 2
Heat the vegetable oil in a large saucepan over a medium heat. Add the sliced ginger and crushed garlic and cook for 1 minute until fragrant, taking care not to burn.
Step 3
Add the bruised lemongrass and carrot to the pan and pour in the chicken stock. Bring to a simmer and cook gently for 5 minutes to infuse the broth.
Step 4
Stir in the coconut milk, fish sauce, soy sauce and sugar. Return to a gentle simmer, then add the thinly sliced chicken breast and cook for 4–6 minutes until the chicken is just cooked through.
Step 5
Taste the broth and adjust seasoning with salt, black pepper and extra fish sauce or lime juice if needed.
Step 6
Divide the drained rice noodles between four bowls. Ladle the hot coconut chicken broth and slices of chicken over the noodles.
Step 7
Top each bowl with sliced spring onions, chopped coriander and sliced chilli if using. Serve with lime wedges on the side to squeeze over.
Step 8
For leftovers, keep noodles and soup separate until reheating to avoid soggy noodles.
Nutritional Information
Per serving:
Energy - 624kcal
Protein - 37g
Carbohydrates - 47g
Fat - 27g
Fibre - 2g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use tamari and check fish sauce label to make this gluten-free. For a lighter soup, replace half the coconut milk with extra stock.
