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Lemongrass and Ginger Chicken Noodle Soup

This vibrant chicken noodle soup is infused with the bright aroma of lemongrass and the warming spiciness of fresh ginger. Using simmering and shredding techniques, it creates a fragrant broth filled with tender vegetables, shredded chicken, and soft noodles, resulting in a comforting, clear, and colorful dish that feels like a warm hug.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs boneless and skinless
  • 2 stalks lemongrass fresh or frozen, bruised to release flavor
  • 2 inch fresh ginger sliced thin
  • 1 medium onion chopped
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery sliced
  • 8 oz egg noodles or rice noodles
  • 1 tablespoon fish sauce
  • 2 tablespoons oil vegetable or neutral oil
  • 2 tablespoons soy sauce optional, for added depth
  • a handful cilantro or basil for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp Knife
  • Cutting board
  • Ladle
  • Tongs

Method
 

  1. Start by placing the chicken thighs in a large heavy-bottomed pot and covering them with water. Bring to a gentle simmer and cook until the chicken is tender, about 20 minutes. Remove the chicken, let it cool slightly, then shred it with two forks.
  2. Meanwhile, lightly bruise the lemongrass stalks with the side of your knife to release their aroma, then add them to the pot along with sliced ginger. Simmer the broth for 10 minutes, filling your kitchen with fragrant steam.
  3. In a separate pan, heat oil over medium heat. Add chopped onion, carrots, and celery, cooking until the vegetables are tender and aromatic, about 7 minutes. This helps develop depth in the soup.
  4. Remove the lemongrass stalks from the broth and discard them. Add the sautéed vegetables to the broth, along with fish sauce and soy sauce if using. Let the broth simmer gently for another 5 minutes to combine flavors.
  5. Meanwhile, cook the egg noodles in a separate pot of boiling water until just al dente, about 3-4 minutes. Drain and set aside.
  6. Return to the broth, add the shredded chicken back in, and heat through for another 2 minutes. Taste and adjust seasoning if needed.
  7. To serve, divide the noodles into bowls and ladle the hot broth filled with chicken and vegetables over them. Garnish with chopped cilantro or basil for a fresh burst of flavor.
  8. Enjoy this fragrant, bright soup immediately while it’s steaming and flavorful, perfect for a comforting meal.

Notes

For a vegetarian version, substitute chicken with tofu and vegetable broth. Feel free to add greens or chili for extra spice.