Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Cook's Notes:
I prefer cremini mushrooms but pretty much any type of mushroom would work.
Reduced-fat coconut milk works just as well.
Use Thai basil if you can find it.
Nutrition Facts (per serving)
| 484 | Calories |
| 23g | Fat |
| 59g | Carbs |
| 13g | Protein |
