Coconut Lemongrass Chicken Rice Noodle Soup
By Recipes Worth Cooking Test Kitchen

Prep Time: 22 minutes
Cook Time: 24 minutes
Servings: 4
Difficulty: Medium
Cuisine: Southeast Asian-inspired

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

Ingredients:
- 3.00 Clove garlic
- 1.00 Teaspoon kosher salt
- 4.00 Cup chicken broth
- 3.00 Tablespoon lime juice
- 0.50 Cup scallions
- 1.00 Tablespoon ginger
- 1.00 Can coconut milk
- 1.00 Teaspoon brown sugar
- 0.50 Cup cilantro
- 8.00 Ounce mushrooms
- 6.00 Ounce rice noodles
- 2.00 Tablespoon fish sauce
- 1.00 Piece red chile
- 2.00 Piece lemongrass
- 1.25 Pound boneless chicken thighs
- 3.00 Cup napa cabbage
- 0.25 Cup crispy shallots

Instructions:
<ol><li>Cook rice noodles according to package directions, rinse under cool water, and drain well.</li><li>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.</li><li>Bring the broth to a simmer, add chicken, and cook gently for 12 to 14 minutes, until the chicken is cooked through.</li><li>Transfer chicken to a board. Add mushrooms and napa cabbage to the pot and simmer for 5 to 6 minutes, until tender.</li><li>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.</li><li>Divide noodles among bowls and ladle the hot soup over them. Finish with scallions, cilantro, crispy shallots, and red chile.</li></ol>

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

Source: https://recipesworthcooking.com/coconut-lemongrass-chicken-rice-noodle-soup/export/