Thai Coconut Chicken Soup (Noodle Bowl)

Ingredients

• 1 package dried Thai rice noodles , 8 ounce
• 6 cups chicken broth
• 2 stalks lemongrass
• 1 boneless , skinless chicken breast
• 1 cup sliced cremini mushrooms
• 1 fresh red chile pepper , minced, or more to taste
• 1 can coconut milk , 14 ounce
• 2 tablespoons grated ginger
• 2 tablespoons fish sauce , Optional
• 1 tablespoon minced garlic
• 2 tablespoons lime juice
• 1 pinch white sugar , Optional
• 1 lime , cut into wedges
• 3 greens onions , sliced
• 1 small bunch fresh basil leaves , chopped

Instructions

1. 1

   Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.

2. 2

   Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.

3. 3

   Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.

4. 4

   Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.

5. 5

   Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.