Burmese Chicken Coconut Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option while chicken thighs are less expensive than breasts.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

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

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are low-carb while spaghetti is a cost-effective pasta substitute.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Add chicken pieces and cook until no longer pink, about 5-7 minutes.

Stir in lemongrass and cook for another minute.

Pour in chicken broth and bring to a simmer; cook for 15 minutes.

Add coconut milk and fish sauce; stir to combine.

Simmer for an additional 10 minutes to meld flavors.

Remove lemongrass stalks and discard.

Stir in lime juice and adjust seasoning with salt if needed.

Prepare rice noodles according to package instructions; drain.

Serve soup over noodles and garnish with chopped coriander and green onions.

Cooking Techniques

Spice Level:

Dietary

Allergens