Lemongrass Chicken Noodle Soup Recipe: A Taste of Thailand

A fragrant bowl inspired by Thailand

When Natalia and I were exploring Koh Chang, we were drawn to a street-food stall by the aroma of lemongrass. That memory helped inspire this home-cooked version: savoury broth with ginger, garlic, fish sauce and lime, plus tender chicken, rice noodles and fresh greens.

This is our Thai-inspired home-kitchen version, not a claim that there is one definitive Thai chicken noodle soup. The aim is a balanced bowl made with accessible ingredients, a clear method and seasoning you can adjust at the end.

Three details that make the soup work

Bruise, rather than finely mince, the lemongrass

Trim the root end and remove any dry outer layer. Lightly bruise the lower, firmer stalk with the flat of a knife, then cut it into large pieces. They infuse the broth but are easier to fish out than finely chopped fibres.

Keep the rice noodles separate

Cook the noodles in a separate pot according to the packet. If they sit in the soup, they keep absorbing liquid and can turn soft. Keeping them in the serving bowls also makes leftovers easier to store.

Season at the end

Stocks, fish sauce and soy sauce differ in saltiness. Add the sauces gradually, then finish with lime away from the heat. This lets you adjust the balance without making the broth too salty or too sharp.

Choosing ingredients and making substitutions

• Chicken breast or thigh: thinly sliced breast cooks quickly; thigh usually stays more forgiving if simmered a little longer. Always check the thickest pieces with a thermometer.
• Chicken stock: use a stock you enjoy drinking on its own. If it is salted, go slowly with fish sauce and soy sauce.
• Fresh herbs: cilantro, Thai basil or mint all work as a finishing note. They are optional rather than essential to the broth.
• Fish sauce and soy: add in small increments. Tamari can replace soy sauce; use a certified gluten-free product when required.
• Lime: squeeze in a little at a time just before serving. The amount depends on the fruit and your preferred balance.

For a broader introduction to the sauces, herbs and pantry items used around the region, see our Thai ingredients guide for beginners and our global ingredients guide.

Easy variations

A gluten-free bowl

Choose rice noodles, certified gluten-free tamari and broth whose label confirms it is gluten-free. Check the fish sauce label as well, since ingredients vary by product.

A vegetarian version

Replace the chicken with firm tofu or mushrooms, use vegetable broth and leave out the fish sauce. Add soy sauce or tamari a little at a time. This changes the flavour from the chicken version but keeps the lemongrass-and-ginger direction.

A creamier broth

Stir in up to ½ cup coconut milk after the chicken is cooked and the vegetables are nearly tender. Taste again before adding more lime or seasoning.

More heat

Serve sliced fresh chilli on the side or let everyone add it to their bowl. Our Thai chilli pepper guide explains the differences between common varieties.

Lemongrass chicken soup and Vietnamese pho are different bowls

Both dishes bring noodles and aromatic broth together, but they are not the same recipe. This version builds a relatively quick chicken broth with lemongrass, ginger and lime. Our traditional Vietnamese pho recipe takes a different route, using beef bones, charred aromatics and a long simmer to develop its broth. Choose the soup that fits the time and flavours you are after.

For more regional context, explore our Thailand food and travel notes and Bangkok street-food guide.

How to prepare lemongrass

Bruising the stalk releases aroma while keeping the fibrous pieces large enough to remove. For a visual demonstration, the original article embeds a third-party Everyday Food tutorial about preparing lemongrass. Mangoes & Palm Trees does not own this video.

How to store and reheat leftovers

For the best texture, store broth and noodles separately. Refrigerate leftovers in shallow containers within two hours; the refrigerator should be at 40°F (4°C) or below. Use refrigerated soup within 3–4 days and reheat leftovers to 165°F (74°C). For longer storage, freeze the broth and chicken without the noodles; FoodSafety.gov lists soups and stews for 2–3 months in the freezer for best quality.

Follow FoodSafety.gov’s food-handling guidance and its cold-storage chart. Cool and store the soup promptly rather than leaving the pot at room temperature.

Serve it your way

This lemongrass chicken noodle soup combines tender chicken, an aromatic broth, rice noodles and fresh greens in a practical recipe for the home kitchen. Keep the noodles separate, check the chicken temperature, and adjust the lime, sauces and optional chilli just before serving.

For another dinner idea, browse our chicken recipe collection or continue to the recipe index.