

Lemongrass Chicken Noodle Soup is one of those recipes that are easy for me to make because my pantry is well stocked for Asian cooking. If you like homemade soup I recommend you have a small collection of favourite soup recipes that you repeat throughout the year because you love them. That is one of the secrets to creating lots of variety in your cooking.
The second secret is to repeat any new recipe a few times within a short period of time. This gets you familiar with the ingredients and the process. Then even when you haven’t made that recipe for months it is some how familiar and doesn’t seem difficult. Of course you need that well stocked pantry!
Many of you know I cook with a seasonal strategy in mind. It isn’t always the season according to the calendar; it also includes holidays, special events and dishes that remind me of something.
This soup reminds me of spring because that’s when I’m thinking about what I’ll plant in my garden. Fresh herbs are on that list and I always hope I’ll find a Thai basil plant.
I do buy Thai basil any time of year but in the spring I look for it at the garden centre not the grocery store. It’s one of those ingredients with a unique taste that must be experienced. Substitute cilantro or mint any day of the week but nothing replaces the flavour of Thai basil.
In my kitchen I always have carrots, red pepper, bottled lime juice and a selection of hot sauces in the fridge. I try to keep fresh ginger too but it often dries out so I have a backup knob in the freezer along with chopped lemongrass. Dried rice noodles are also in the cupboard in just two widths. Here’s my video showing how I use rice noodles.
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Every kitchen needs a few tools but not too many to make soup. Here are some of the tools I use.
Let me know in the comments below if you made this soup and how many recipes you have that you repeat throughout the year.
Originally posted September 2015, updated April 2021
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1 Tbsp vegetable oil |
1 small carrot, cut into thin matchsticks |
1/2 red pepper, cut into thin matchsticks |
2 green onions sliced in 1" pieces |
2 Tbsp frozen, chopped lemongrass |
1 Tbsp minced ginger root |
1 Tbsp brown sugar |
4 cups GF chicken stock |
6 oz wide, dried rice noodles |
1 can (14 oz/400 ml) coconut milk |
2 cups cooked chicken, shredded |
1 Tbsp Vietnamese fish sauce |
1 Tbsp lime juice |
1 tsp hot pepper sauce such as Sriracha chili sauce or Tabasco |
salt to taste |
GARNISHES |
2 green onions, sliced |
1 cup bean sprouts |
Thai basil leaves |
4 lime wedges |
Ingredients |
Directions |
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Made it last night, awesome!
Thanks for letting me know Sue. We think it’s amazing too!