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Lemongrass Chicken Noodle Soup

Servings: 4
Author: Jess Smith via Inquiring Chef


  • ½ Tbs. olive oil
  • 2 medium shallots, peeled and thinly sliced
  • 1 Tbs. scallions (white and green parts), thinly sliced
  • 2 stalks lemongrass, cut in half (use only the bottom 2 inches of the lemongrass stalk and discard the top)
  • ½ Tbs. minced fresh ginger
  • ½ cup carrots, shredded or cut into small matchsticks
  • 6 cups low-sodium chicken broth
  • 1 cup shiitake mushrooms (without stems), cut into strips
  • 6 oz. rice noodles, broken into 2 inch strips (or other noodles)
  • 2 small boneless, skinless chicken breast halves, sauteed and shredded
  • 8 fresh basil leaves; cut or shredded into thin slices
  • juice from 1 medium lime
  • ½ Tbs. soy sauce


  • Pour oil into medium dutch oven or saucepan over medium heat. Add shallots and scallions and saute until both ingredients begin to soften, 3-4 minutes. Add lemongrass and ginger, stirring until lemongrass becomes fragrant.
  • Add carrots and broth and bring to a boil. Add mushrooms and noodles, cooking until both are tender, about 5 minutes (adjust according to cooking time needed for noodles). Reduce heat to a low simmer.
  • Remove the lemongrass stalk from the soup and discard. Add chicken, basil, lime juice and soy sauce, stirring gently. Simmer until chicken is heated through and serve.