Weekly Recipe: Lemongrass Coconut Noodle Soup

Posted by Rebecca Shrimpton on

It's that time of year when freezing temperatures are getting us all pretty sick. Instead of reaching for another can of chicken noodle soup, try a much more interesting and nutritious alternative! This lemongrass coconut noodle soup is a great Thai recipe that we've been using for years. It's great as is, but is easily enhanced with some protein like pieces of chicken or shrimps! We've garnished our bowl with a wedge of lime, sliced red chili peppers, and fresh cilantro. Other great additions include chopped green onion, been sprouts, and Thai basil! Whatever you like!

Lemongrass Coconut Noodle Soup


1 Cup Coconut Milk
4 Cups Water
2 Green Chilies
1-inch Piece of Ginger, Sliced
1 Lemongrass Stalk, Chopped
1 Small Onion, Sliced
1 TSP Salt
1 Package Thai Rice Noodles


- Combine the coconut milk, water, chilies, ginger, Lemongrass, onion, and salt in a stock pot and bring to a boil
- Simmer for 30 minutes
- Strain and toss out the flavoring ingredients
- Follow the package cooking instructions for the rice noodle
- Distribute noodles into bowls (should be about 4 servings)
- Pour lemongrass coconut broth to fill bowls
- Garnish!

Stay warm!


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