Pinch of Taste Recipes

Back to recipe

Lemongrass Ginger Chicken Noodle Soup Spring Recipe

Print recipelemongrass ginger chicken noodle soup spring recipe in a ceramic bowl with fresh cilantro and lime

A fragrant, Asian-inspired lemongrass ginger chicken noodle soup spring recipe made on the stovetop in 45 minutes. Tender shredded chicken, rice noodles, and fresh spring vegetables simmer in a bright citrusy broth with lemongrass, ginger, and garlic.

Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
Yield
4 servings

Ingredients

1.5 pounds boneless skinless chicken thighs 1 stalk fresh lemongrass, bruised and cut into 3-inch pieces 2 tablespoons fresh ginger, thinly sliced 4 garlic cloves, smashed 6 cups low-sodium chicken broth 1 tablespoon fish sauce 1 teaspoon brown sugar 1/2 teaspoon black pepper 3 green onions, halved lengthwise 4 ounces rice noodles 1 medium carrot, thinly sliced 1 cup snap peas or bok choy, roughly chopped 1 cup fresh baby spinach 1 tablespoon lime juice Fresh cilantro leaves, for serving Sliced green onions, for serving Lime wedges, for serving

Instructions

  1. Build the broth: Add chicken broth, lemongrass pieces, sliced ginger, smashed garlic, green onions, fish sauce, brown sugar, and black pepper to a large pot. Bring to a gentle boil over medium-high heat.
  2. Add the chicken: Reduce to a medium simmer, add chicken thighs to the broth, cover, and cook for 18 to 20 minutes until the chicken is fully cooked through.
  3. Shred and return: Remove chicken from the pot and shred into bite-size pieces using two forks. Discard lemongrass stalks and large ginger slices from broth.
  4. Cook the vegetables: Return broth to a gentle boil, add sliced carrots and snap peas, and cook for 3 to 4 minutes until just tender.
  5. Add noodles and chicken: Stir rice noodles and shredded chicken back into the pot, cook according to package instructions, about 3 to 5 minutes.
  6. Finish with greens and lime: Stir in fresh spinach and lime juice, cook for 1 to 2 minutes until spinach wilts, and adjust seasoning to taste.
  7. Serve immediately: Ladle into bowls and top with fresh cilantro, sliced green onions, lime wedges, and optional garnishes.

Notes

Store broth and chicken separately from noodles for best results. Noodles absorb liquid overnight. Freeze the broth and chicken for up to 2 months without noodles or greens. Use soy sauce instead of fish sauce for a milder or vegan version. Frozen chopped lemongrass (1 tablespoon) equals one fresh stalk.

Nutrition

Calories
290
Fat
9g
Saturated fat
2g
Sugar
4g
Sodium
820mg
Protein
26g
Carbohydrates
24g
Fiber
2g