Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?
Ingredients
- Thai rice noodles: 1 pack (8 ounce pack, dried)
- chicken broth: 6 cups
- stalks lemongrass: 2 piece
- boneless, skinless chicken breast: 1 piece
- cremini mushrooms: 1 cup (sliced)
- red Chili pepper: 1 piece (minced, to taste, fresh)
- coconut milk: 1 can (14 ounce can)
- ginger: 2 Tbsp (grated)
- fish sauce: 2 Tbsp (optional)
- garlic: 1 Tbsp (minced)
- lime juice: 2 Tbsp
- pinch white sugar: 1 piece (to taste, optional)
- lime: 1 piece (cut into wedges)
- green onions: 3 piece (sliced)
- bunch fresh basil leaves: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
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Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
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Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
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Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
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Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.
