Easy Thai Lemongrass Chicken and Rice Noodle Soup

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork can be more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic alternative.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, and spaghetti is often more accessible.

Slice 8 oz of crimini mushrooms into quartered sections.

Thinly slice 2 boneless skinless chicken thighs and season with salt.

Heat a soup pot over medium heat and add olive oil.

Add the mushrooms to the pot, stir, and season with salt; cook until they take on color.

Pour in 6 cups of chicken stock and add 1 stick of bruised lemongrass and 2 pickled red chilies.

Stir to combine and add 2 tablespoons of fish sauce and 2 teaspoons of chili oil.

Bring the soup to a simmer and let it simmer over low heat for 30 minutes.

After 30 minutes, add the sliced chicken to the pot and cook until done, then remove the lemongrass and chilies.

Add the zest and juice of 1 lime and 1 lemon, stir, and adjust seasoning if needed.

Plate the soup with fresh rice noodles, cilantro, and diced tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens