Thai Style Chicken and Mushroom Noodle Soup

Thai Style Chicken and Mushroom Noodle Soup


  • 1 can Coconut Milk

  • 6 cups Chicken Broth

  • 1 Stalk Lemongrass

  • 1 Tbsp Fresh Ginger, grated

  • 1/2lb Thin Rice Noodles

  • 1 Chicken Breast

  • 1 Tbsp Lime Fresco Sea Salt

  • 1 Tbsp Black Garlic Shiitake Rub

  • 1 cup Mushrooms, sliced

  • 1/4 cup Cherry Tomatoes, halved

  • 1/2 Bunch Cilantro, chopped

  • 1 Jalapeño, sliced

  • Lime wedges, to garnish


  1. Cut lemongrass in 3" piece then use a spoon to beat gently. 

  2. In a large stock pot over medium heat add coconut milk, chicken stock, lemongrass and ginger to a medium size stockpot. Let simmer for 30 minutes. 

  3. Meanwhile, cube the chicken into smaller 1/4" pieces. Season with lime sea salt and black garlic shiitake rub. Toss to coat.

  4. Once the broth is infused, remove the lemongrass stalks. Add the raw chicken and mushrooms. Allow to cook until chicken is no longer pink.

  5. Add the noodles and cook until tender, about 3 - 4 minutes.

  6. Spoon into individual bowls. Garnish with tomatoes, cilantro, a wedge of lime and jalapeño slices.

Recipe Note:

If they are available we would recommend making this soup with shiitake mushrooms. Otherwise Crimini mushrooms work just as well!


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.