A Cozy Chicken Noodle Soup with a Twist of Lemongrass and Ginger

Chicken noodle soup is a familiar companion on cold days, but I like to toss in fresh lemongrass and ginger for a zing. It’s a simple twist that lifts the usual comfort food into something a bit more lively. This version is fast, honest, and doesn’t drown in salt or preservatives.

Why I Keep Coming Back to This Soup

It’s the kind of dish that feels like a quiet victory. The fresh, vibrant flavors cut through the cold, making it a go-to when I need a quick, nourishing fix. The simplicity of ingredients and the quick cook time mean I can whip it up even on busy nights without sacrificing flavor.

Breaking Down the Key Ingredients

• Chicken breasts: I prefer thinly sliced for quick cooking, tender bites.: Use boneless, skinless chicken for ease and quick sautéing.
• Lemongrass: lends a lemon-bright, smoky aroma, slices should be bruised first.: Fresh lemongrass makes a noticeable difference, but frozen works too.
• Ginger: adds spicy warmth, should be minced finely to release flavor.: Fresh ginger is best; avoid dried for this bright, zesty punch.
• Carrots: bring sweetness and color, slice thin for quicker cooking.: Fresh carrots give a crisp texture, but frozen diced carrots are fine.
• Noodles: I like rice noodles for their lightness, but egg noodles work too.: Cook until just tender, avoid overdoing it to keep texture.
• Broth: homemade or good-quality store-bought, the flavor base.: A clear, aromatic broth makes all the difference in depth.
• Soy sauce: for umami, add a splash at the end for richness.: Use light soy for saltiness, dark for depth and color.

Tools of the Trade for a Perfect Soup

• Large heavy-bottomed pot: To evenly cook all ingredients and prevent burning.
• Sharp knife: For quick, clean slicing of chicken and vegetables.
• Wooden spoon: To stir without damaging your pot.
• Measuring cups and spoons: To keep your broth and seasonings balanced.

Step-by-Step to a Soul-Soothing Bowl

Step 1: Start by prepping your ingredients. Slice chicken breasts thinly, chop carrots and celery, and mince garlic, ginger, and lemongrass.

Step 2: In a large pot, heat a tablespoon of oil over medium heat (about 160°C/320°F). Add chicken slices, cook until just browned, about 3-4 minutes.

Step 3: Remove chicken, set aside. In the same pot, sauté garlic, ginger, and lemongrass until fragrant, about 2 minutes.

Step 4: Pour in 8 cups of chicken broth, bring to a gentle simmer. Add carrots and celery, cook until tender, about 10 minutes.

Step 5: Return chicken to the pot. Add noodles, cook according to package instructions, usually 6-8 minutes.

Step 6: Taste and adjust seasoning with salt, pepper, and a splash of soy sauce or fish sauce for depth.

Cooking Checkpoints and Tips to Perfect Your Soup

• Chicken should be just cooked through, no pink in the center.
• Noodles should be tender but not mushy, keep an eye on the last few minutes.
• Broth should be flavorful, clear, and aromatic, not cloudy or dull.

Common Mistakes and How to Fix Them

• Boiling too vigorously can make noodles mushy.? Reduce heat immediately if broth boils over.
• Overcooked noodles turn to mush.? Add noodles later if they’re sticking together.
• Too much soy or salt can overpower the broth.? Taste before seasoning heavily.
• Foam can make the broth cloudy and bitter.? Skim foam from the broth’s surface.

Lemongrass and Ginger Chicken Noodle Soup

This vibrant chicken noodle soup features thinly sliced chicken breasts simmered with fresh lemongrass, ginger, and vegetables in a clear, aromatic broth. The addition of rice noodles creates a light yet satisfying texture, finished with a splash of soy sauce for umami. The final dish is a bright, flavorful bowl that’s perfect for a quick, nourishing meal on busy days.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pieces boneless, skinless chicken breasts thinly sliced
• 2 stalks fresh lemongrass bruised and sliced
• 1 inch fresh ginger minced finely
• 2 carrots carrots sliced thin
• 8 cups chicken broth preferably homemade or good-quality store-bought
• 4 oz rice noodles cooked according to package instructions
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce light soy preferred
• 2 cloves garlic minced
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Method

 

1. Slice the chicken breasts thinly, chop the carrots, and mince the garlic and ginger. Bruise the lemongrass stalks and slice them into small pieces.
   
2. Heat the vegetable oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant. Add the sliced chicken and cook, stirring occasionally, until just browned, about 3-4 minutes.
   
3. Remove the chicken from the pot and set aside. In the same pot, add the minced garlic, ginger, and bruised lemongrass. Sauté for about 2 minutes until fragrant, the aroma should fill the kitchen and the mixture becomes slightly translucent.
   
4. Pour in the chicken broth and bring to a gentle simmer. Add the sliced carrots and cook for about 10 minutes until they become tender but still hold their shape.
   
5. Return the cooked chicken to the pot, stirring to combine. Add the cooked rice noodles and cook for another 2-3 minutes until the noodles are heated through and tender.
   
6. Stir in the soy sauce and season with salt and pepper to taste. Let the soup simmer for a minute to meld the flavors, then remove from heat.
   
7. Taste the broth and adjust seasoning if needed. Ladle the soup into bowls, ensuring each serving has a good mix of chicken, vegetables, and noodles.
8. Serve hot, garnished with fresh herbs if desired, and enjoy the bright, lively flavors of this quick, nourishing soup.