Southeast Asian-inspired

Coconut Lemongrass Chicken Rice Noodle Soup

Name: Coconut Lemongrass Chicken Rice Noodle Soup
Prep time: 22 min
Cook time: 24 min
Total time: 46 min
Yield: 4 servings
Cuisine: Southeast Asian-inspired
Ingredients: 3 Cloves Garlic (finely grated); 1 Teaspoon Kosher Salt (divided); 4 Cups Chicken Broth; 3 Tablespoons Lime Juice (fresh); 1/2 Cup Scallions (thinly sliced); 1 Tablespoon Ginger (finely grated); 1 Can Coconut Milk (full-fat); 1 Teaspoon Brown Sugar; 1/2 Cup Cilantro (torn); 8 Ounces Mushrooms (sliced); 6 Ounces Rice Noodles (medium width); 2 Tablespoons Fish Sauce; 1 Red Chile (thinly sliced); 2 Lemongrass (tender inner stalks minced); 1 1/4 Pounds Boneless Chicken Thighs; 3 Cups Napa Cabbage (thinly sliced); 1/4 Cup Crispy Shallots

A creamy coconut lemongrass chicken soup with rice noodles, napa cabbage, mushrooms, lime, herbs, and crispy shallots.

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Coconut Lemongrass Chicken Rice Noodle Soup

I like coconut noodle soups because they can feel comforting without becoming heavy.

Lemongrass, ginger, garlic, fish sauce, and lime give the broth direction, while coconut milk makes it round enough for dinner.

The rice noodles cook separately so they stay springy instead of soaking up all the broth.

That one step matters if you want leftovers, because the soup base can be reheated and ladled over fresh or rinsed noodles.

This is Southeast Asian-inspired home cooking rather than a traditional claim.

It borrows a practical set of pantry flavors and turns them into a weeknight bowl with chicken, cabbage, mushrooms, herbs, and a crisp finish.

For something else to cook in the same spirit, try Vietnamese Lemongrass Chicken Rice Bowls or Thai Peanut Chicken Rice Bowls.

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Ingredients

3 Cloves Garlic

finely grated
1 Teaspoon Kosher Salt

divided
4 Cups Chicken Broth
3 Tablespoons Lime Juice

fresh
1/2 Cup Scallions

thinly sliced
1 Tablespoon Ginger

finely grated
1 Can Coconut Milk

full-fat
1 Teaspoon Brown Sugar
1/2 Cup Cilantro

torn
8 Ounces Mushrooms

sliced
6 Ounces Rice Noodles

medium width
2 Tablespoons Fish Sauce
1 Red Chile

thinly sliced
2 Lemongrass

tender inner stalks minced
1 1/4 Pounds Boneless Chicken Thighs
3 Cups Napa Cabbage

thinly sliced
1/4 Cup Crispy Shallots

Directions

Cook rice noodles according to package directions, rinse under cool water, and drain well.
Season chicken with 1/2 teaspoon salt. In a wide pot, combine broth, coconut milk, lemongrass, ginger, garlic, fish sauce, brown sugar, and remaining salt.
Bring the broth to a simmer, add chicken, and cook gently for 12 to 14 minutes, until the chicken is cooked through.
Transfer chicken to a board. Add mushrooms and napa cabbage to the pot and simmer for 5 to 6 minutes, until tender.
Shred or slice the chicken and return it to the broth with lime juice. Taste and adjust with more lime or fish sauce if needed.
Divide noodles among bowls and ladle the hot soup over them. Finish with scallions, cilantro, crispy shallots, and red chile.

Nutrition

Nutrition Information

Estimated per serving: 590 calories, 37 g protein, 51 g carbohydrates, 27 g fat.

Variations

Recipe Variations

- Use shrimp instead of chicken and add it during the last 3 minutes of simmering.
- Swap napa cabbage for baby spinach or bok choy.
- Add a spoonful of chile crisp at the table for more heat.

Notes

Bruise the lemongrass before mincing if the stalks are firm.
Keep noodles separate for leftovers so they do not absorb the broth.
Use rotisserie chicken if you already have cooked chicken, adding it after the vegetables soften.

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