With the cold front that blew in last night, who wouldn’t want to cuddle up with a hot bowl of soup? The great thing about this soup is that it’s filling without being too heavy and keeps well, so it’s perfect to make a lot and keep the rest for leftovers or take to work for lunch.
Carrots- I used 2 large bulk carrots and peeled and sliced them.
Cilantro- this is to add at the end, so you won’t need much. Or if you don’t like cilantro you can leave it out all together.
Garlic- 2 to 3 fresh cloves.
Mushrooms- I grabbed a carton of shrooms that were already sliced and washed.
Ginger- get the fresh kind. You’ll need a piece about the size of a thumb. I have small hands so I overestimated.
Lemongrass- I had to go to Central Market to get this! I asked the produce guy and he helped me pick a fresh piece. It won’t look dried out. It’s located by the herbs and kind of looks like a small piece of bamboo or stalky green onion.
Chicken Broth- 3 cans or about 6 cups.
Coconut Milk- 1 can or 2 cups. I usually love Goya brand products but havent had good luck with their coconut milk or cream. I suggest using a premium Asian brand, they are much better quality.
Asian Noodles- any rice noodle will do. I always like to try different textures.
Chicken- about 1lb aka 1 chicken breast.
Fish Sauce- you can find this near the soy sauce at the grocery store.
Bring a pot of water to a boil. Then add noodles. Turn off heat and allow noodles to soak while you cook.
Meanwhile, bring chicken broth, carrots, and garlic to a boil. Reduce to simmer and add mushrooms, ginger, chicken, fish sauce and coconut milk. Simmer for 15min.
The fish sauce will add a salty flavor. Add one to two tablespoons depending on your preference.
Place noodles in the bottom of the bowl then pour hot soup over them. Top with cilantro and serve! I added some Siracha to my bowl to amp up the spice.
This will keep well for a few days in the fridge so enjoy!