Gluten Free Lemongrass Chicken Noodle Soup
This is one of those soup recipes I keep making year after year. It feels like a spring recipe because that's when I'm looking for a Thai basil plant. If I find one it's going in my garden!
Servings 4 people
Calories 622kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 small carrot, cut into thin matchsticks
- ½ red pepper, cut into thin matchsticks
- 2 green onions, sliced in 1 inch pieces
- 2 tablespoon frozen, chopped lemongrass
- 1 tablespoon minced ginger root
- 1 tablespoon brown sugar
- 4 cups gluten free chicken stock
- 6 oz wide, dried rice noodles
- 1 can coconut milk (14 oz/400 ml)
- 2 cups cooked chicken, shredded
- 1 tablespoon Asian fish sauce
- 1 tablespoon lime juice
- 1 teaspoon hot pepper sauce (I use sambal oelek or Sriracha)
- salt to taste
GARNISHES
- 2 green onions, sliced
- 1 cup bean sprouts
- 10 Thai basil leaves
- 4 lime wedges
Instructions
- Heat oil in large pan over medium heat. Saute carrot and red pepper for 3 minutes. Remove and set aside.
- Return pan to heat and saute green onion, lemongrass and ginger for 1-2 minutes.
- Add the brown sugar and chicken stock and bring to a boil. Cover and simmer for 20 minutes.
- While soup is simmering soak noodles in tap hot water for 5 minutes. Drain.
- Remove broth from heat and pour through a fine strainer to remove green onion, lemongrass and ginger. Return to the pan and add coconut milk, chicken, fish sauce, lime juice, hot sauce and noodles. Cook for 5 minutes or until hot.
- Divide soup into 6 bowls. Garnish each bowl with green onion, bean sprouts, basil leaves and lime. Serve hot.
Nutrition
Serving: 1bowl | Calories: 622kcal | Carbohydrates: 58g | Protein: 29g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 881mg | Potassium: 857mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3240IU | Vitamin C: 35mg | Calcium: 73mg | Iron: 6mg
