Spicy Thai Chicken Noodle Soup with Lemongrass and Galangal Ginger

A spicy-sour Thai noodle soup with lemongrass, galangal and kaffir lime, with tender chicken, mushrooms and fresh herbs. It comes together quickly and warms you right through.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 250 g chicken breast fillet
• 1000 ml water
• 2 Stück lemongrass stalks
• 20 g ginger
• 3 Stück kaffir lime leaves
• 2 Stück garlic cloves
• 2 Stück red chilies
• 150 g button mushrooms
• 1 Stück tomato
• 150 g rice noodles
• 2 EL limes (juice)
• 1 TL sugar
• 1 EL cooking oil
• salt
• 2 Stück spring onions
• 1 Bund coriander

Method

1. Trim the lemongrass, remove the tough outer leaves and bruise the lower stalks with the back of a knife. Slice the ginger, lightly crush the garlic and halve the chilies.
2. Heat the oil in a pot and briefly fry the lemongrass, ginger, garlic and chili until fragrant. Deglaze with the water, add the kaffir lime leaves and let everything simmer gently for 10 minutes.
3. Cut the chicken breast into thin strips, add them to the broth and let them cook through for 5 to 7 minutes. Slice the mushrooms and let them cook along for 3 minutes.
4. Cut the tomato into wedges and add them to the soup together with the rice noodles. Cook the noodles until soft according to the package instructions.
5. Season with lime juice, sugar and salt until the soup tastes pleasantly sour, sweet and salty. Remove the lemongrass and lime leaves.
6. Slice the spring onions into rings and roughly chop the coriander. Divide the soup between two bowls and sprinkle with spring onions and coriander.