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A pan of savory beef and broccoli stir fry, surrounded by bowls of fresh ingredients like carrots, ginger, and scallions.

Fragrant Lemongrass Chicken Noodle Soup

A truly comforting and aromatic Asian-inspired soup, this recipe features tender shredded chicken, slippery rice noodles, and crisp bok choy, all enveloped in a bright, flavorful broth infused with fresh lemongrass and ginger.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Vegetable Oil or any neutral oil
  • 1 lb Boneless, Skinless Chicken Thighs cut into 1-inch pieces
  • 2 stalks Lemongrass tough outer layers removed, bottom 4-5 inches bruised and chopped
  • 2 inch Fresh Ginger peeled and thinly sliced or minced
  • 4 cloves Garlic minced
  • 6 cups Chicken Broth low sodium
  • 3 tbsp Fish Sauce
  • 1 tbsp Soy Sauce or tamari for gluten-free
  • 1 tbsp Brown Sugar packed
  • 1 tsp Sriracha or to taste, optional for heat
For Serving
  • 8 oz Thin Rice Vermicelli Noodles or similar flat rice noodles
  • 4 cups Baby Bok Choy roughly chopped
  • 4 oz Shiitake Mushrooms stems removed, thinly sliced
  • 2 tbsp Fresh Lime Juice from 1 lime
  • 1/2 cup Fresh Cilantro chopped, for garnish
  • 3 pieces Green Onions thinly sliced, for garnish
  • 1 piece Red Chili thinly sliced, for garnish (optional)
  • 1 piece Lime cut into wedges, for serving

Equipment

  • Large Pot (5-6 quart)
  • Cutting Board
  • Sharp Knife
  • Small Pot (for noodles)

Method
 

Preparation
  1. Pat chicken thighs dry and cut them into 1-inch pieces. Prepare lemongrass by trimming the root end, removing tough outer layers, and bruising the bottom 4-5 inches with the back of your knife. Chop the bruised part into 1-inch pieces. Peel and mince the ginger and garlic. Roughly chop the baby bok choy and slice the shiitake mushrooms.
Cook Chicken & Aromatics
  1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. You don't need to cook it through at this stage. Remove chicken from the pot and set aside.
  2. Reduce heat to medium. Add the prepared lemongrass, ginger, and garlic to the pot. Sauté for 2-3 minutes until fragrant, stirring frequently to prevent burning.
Simmer the Broth
  1. Pour in the chicken broth, fish sauce, soy sauce, brown sugar, and sriracha (if using). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Return the seared chicken to the pot.
  2. Continue to simmer for 10-12 minutes, or until the chicken is fully cooked through and tender. Carefully remove the chicken pieces from the broth and shred them using two forks. Set the shredded chicken aside.
Assemble the Soup
  1. While the chicken is simmering, cook the rice vermicelli noodles according to package directions in a separate small pot of boiling water. Drain thoroughly and set aside.
  2. Add the chopped baby bok choy and sliced shiitake mushrooms to the simmering broth. Cook for 3-5 minutes, or until the bok choy is tender-crisp and the mushrooms are softened.
  3. Stir in the fresh lime juice and return the shredded chicken to the pot. Taste the soup and adjust seasonings if necessary (add more fish sauce for savory, sugar for balance, or sriracha for heat). Remove the lemongrass pieces from the broth before serving, as they are not meant to be eaten.
  4. To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good portion of chicken, bok choy, and mushrooms. Garnish generously with fresh cilantro, sliced green onions, and optional sliced red chili. Serve immediately with extra lime wedges on the side.

Notes

For a vegetarian option, swap chicken broth for vegetable broth and use firm tofu (pressed and pan-fried) instead of chicken. You can also add other vegetables like snap peas, spinach, or carrots. Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop.