A fragrant and flavorful soup combining tender chicken, aromatic lemongrass, and creamy coconut milk served over soft noodles, garnished with fresh herbs and zesty lime.
Ingredients
200 grams noodles
2 stalks lemongrass
1 liter chicken broth
300 grams chicken breast
150 grams mushrooms
1 piece red chile pepper
400 ml coconut milk
1 tablespoon ginger
2 tablespoons fish sauce
2 cloves garlic
2 tablespoons lime juice
1 teaspoon sugar
2 stalks green onions
a handful leaves fresh basil
2 pieces lime wedges
Method
Begin by boiling a generous pot of water, then remove it from the heat and introduce the noodles. Cover to allow them to soak and become tender.
Prepare the lemongrass by removing its tough outer layers. Chop the tender core into small pieces and blend in a food processor until finely minced, which should take about 1 to 2 minutes.
In another large pot, bring the chicken broth to a vigorous boil. Add the minced lemongrass, diced chicken, sliced mushrooms, and chopped red chile pepper. Cook for approximately 5 minutes.
Reduce the heat to medium and incorporate the coconut milk, grated ginger, fish sauce, and minced garlic. Let the soup simmer gently until the chicken is fully cooked, reaching an internal temperature of at least 165°F (74°C), which will take around 10 to 15 minutes.
Once the chicken is cooked, transfer it to a cutting board, slice it thinly, and return the pieces to the pot. Stir in fresh lime juice and a sprinkle of sugar for a touch of sweetness.
Drain the noodles and neatly distribute them into serving bowls. Ladle the steaming soup over the noodles and finish with lime wedges, sliced green onions, and fresh basil leaves for garnish.
