Chicken in Lemongrass Coconut Broth

Chicken in Lemongrass Coconut Broth

1
QTSunDoll 3

"I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles."
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Ingredients

45 m servings 551 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1646 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
  2. Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
  3. Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
  4. Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
  5. Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

Footnotes

  • Cook's Notes:
  • If not salty enough, add another tablespoon fish sauce.
  • If it's too sour, add 1 tablespoon white sugar or more if needed.
  • If too spicy, add coconut milk.
  • If not spicy enough, add more Sriracha sauce.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount for the ramen and seasoning packets.

Reviews

1

Didn't have lime leaves and did use tomatoes & less fresh ginger (personal taste). Added some baby bok choy and used ramen from my chineese grocery store. Loved the Cook's Footnotes. Awesome.