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Chicken Lemongrass Coconut Soup

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
8 servings
Lunch
Chicken Lemongrass Coconut Soup
Ingredients
  • 1 fresh lemongrass stalk, outer leaves removed
  • 2 quarts chicken stock
  • 1/2 cup minced fresh ginger, divided
  • 4 makrut lime leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon Sriracha chile sauce
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
  • 1/2 cup fresh cilantro, bundled
  • 2 (14 ounce) cans coconut milk
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 6 (3 ounce) packages ramen noodles (exclude seasoning packets)
  • 2 large carrots, shredded
  • 1 cup chopped tomatoes
  • 3 green onions, chopped
  • 1/4 cup chopped fresh cilantro, or to taste
Instructions
1
Chop the lower 2/3 of lemongrass stalk into small pieces, leaving the top portion intact. Smash the remaining upper portion of lemongrass stalk by gently pounding it with a knife.
2
Pour chicken stock into a large cooking vessel; add the minced lemongrass, bruised lemongrass stalk, half of the ginger, lime leaves, garlic, and Sriracha sauce. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for a while.
3
Add chicken to the simmering broth and cook until it reaches an internal temperature of 165°F (74°C), approximately 10 minutes. Remove the lemongrass stalk and lime leaves from the pot using a slotted spoon, and discard them.
4
Add the cilantro bundle to the broth and let it simmer for 2 minutes. Then, add coconut milk, the remaining ginger, brown sugar, lime juice, and fish sauce to the pot. Use a slotted spoon to remove the cilantro bundle from the broth and discard it.
5
Simmer the broth for an additional 5 to 10 minutes, allowing all the flavors to meld together.
6
Fill a large pot with water and bring it to a rolling boil. Add the ramen noodles and cook until they are softened, about 3 minutes. Drain the noodles and portion them into individual serving bowls.
7
Mix the carrots, tomatoes, and green onions together with the broth. Ladle the hot broth over the noodles in serving bowls and garnish with additional cilantro, if desired.