This recipe combines the bold flavors of curry, lemongrass, and chicken, resulting in a satisfying and aromatic noodle soup. With a touch of heat, this dish will warm you up on a chilly day. Perfect for dinner or lunch, this soup is quick and easy to make, bringing the flavors of Thai cuisine to your table. Packed with tender chicken, rice noodles, and fresh vegetables, this soup is a complete and nourishing meal. Get ready to be transported to Southeast Asia with every spoonful of this delicious soup.
Ingredients
- 2 stalks lemongrass, bruised
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 2 boneless, skinless chicken breasts, thinly sliced
- 8 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup bean sprouts
- 1/4 cup fresh cilantro leaves
- 2 green onions, thinly sliced
- Lime wedges, for serving
Directions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add the lemongrass, red curry paste, fish sauce, soy sauce, brown sugar, and grated ginger to the pot. Stir well to combine.
- Add the sliced chicken breasts to the pot and cook for 5-6 minutes, until cooked through.
- Remove the lemongrass stalks from the pot and discard.
- Meanwhile, cook the rice noodles according to the package instructions. Drain and rinse with cold water.
- Add the coconut milk to the pot and stir well. Simmer for another 5 minutes to allow the flavors to blend.
- Divide the cooked rice noodles among serving bowls.
- Ladle the hot soup over the noodles, ensuring each bowl gets a good amount of broth, chicken, and vegetables.
- Top each bowl with sliced red bell pepper, julienned carrot, bean sprouts, cilantro leaves, and green onions.
- Serve the Curried Lemongrass Chicken Noodle Soup hot with lime wedges on the side for squeezing over.
- Enjoy this delicious and aromatic soup!
