![](https://cdn.statically.io/img/www.allrecipes.com/thmb/RgPibnNI6P8Jc0MbxzJvL1-Cl9Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3905999-d135774d3c88482996fd3c412c326b95.jpg)
Ingredients
-
1 (8 ounce) package dried Thai rice noodles
-
6 cups chicken broth
-
2 stalks lemongrass
-
1 boneless, skinless chicken breast
-
1 cup sliced cremini mushrooms
-
1 fresh red chile pepper, minced, or more to taste
-
1 (14 ounce) can coconut milk
-
2 tablespoons grated ginger
-
2 tablespoons fish sauce (Optional)
-
1 tablespoon minced garlic
-
2 tablespoons lime juice
-
1 pinch white sugar, or to taste (Optional)
-
1 lime, cut into wedges
-
3 green onions, sliced
-
1 small bunch fresh basil leaves, chopped
Directions
-
Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
-
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.
-
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.
-
Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
-
Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.
Cook's Notes:
I prefer cremini mushrooms but pretty much any type of mushroom would work.
Reduced-fat coconut milk works just as well.
Use Thai basil if you can find it.
Nutrition Facts (per serving)
484 | Calories |
23g | Fat |
59g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 484 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 19g | 94% |
Cholesterol 22mg | 7% |
Sodium 2120mg | 92% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 13g | 26% |
Vitamin C 26mg | 29% |
Calcium 82mg | 6% |
Iron 6mg | 31% |
Potassium 557mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.