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Ingredients

1 (8 ounce) package dried Thai rice noodles 6 cups chicken broth 2 stalks lemongrass 1 boneless, skinless chicken breast 1 cup sliced cremini mushrooms 1 fresh red chile pepper, minced, or more to taste 1 (14 ounce) can coconut milk 2 tablespoons grated ginger 2 tablespoons fish sauce 1 tablespoon minced garlic 2 tablespoons lime juice 1 pinch white sugar, or to taste 1 lime, cut into wedges 3 green onions, sliced 1 small bunch fresh basil leaves, chopped

Nutrition Info

484.1 calories carbohydrate: 58.5 g cholesterol: 22.1 mg fat: 22.9 g fiber: 3 g protein: 13.1 g saturatedFat: 18.8 g servingSize: - sodium: 2119.5 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor, pulse until minced, 1 to 2 minutes.
Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium, stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
Transfer chicken to a cutting board, slice thinly and return to the pot. Stir in lime juice and sugar.
Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

4 servings

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?