Recipes Spicy Chicken Lemongrass Soup

Spicy Chicken Lemongrass Soup

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Soup
Servings: 4 people


  • 3 boneless, skinless chicken breasts
  • 1 package vermicelli noodles
  • 1 tbsp coconut oil
  • 5 cups chicken broth
  • 1 can coconut milk


  • 4 cloves garlic
  • 1-inch piece ginger chopped
  • 1 stalk lemongrass white part only, finely chopped
  • 1/2 bunch cilantro
  • 1 red chili
  • 2 shallots
  • 1/3 cup sesame oil

Broth Seasoning

  • 4 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp sugar


  • Thai basil or cilantro
  • Bean sprouts


  • Place ginger, garlic, lemongrass, cilantro, chilli, shallots and sesame oil in a food processor and blend to a paste.
  • Heat coconut oil in a large saucepan over medium heat. Add the aromatic paste and cook, stirring regularly, for 6-7 minutes, until lightly caramelized. Add stock and coconut milk and bring to a simmer for 5 minutes. Add chicken and simmer for 10-15 minutes until cooked through. Transfer chicken to a plate, rest for 5 minutes, then slice or shred.
  • Cook noodles according to package directions.
  • Season broth with fish sauce, soy sauce, lime juice and sugar.
  • To serve place a handful of noodles in a bowl. Top with shredded chicken, and then ladle in hot soup. Garnish with Thai basil and bean sprouts.


BC Wine Pairing: Try serving this recipe with a Riesling or Albarino, such asĀ