Spicy Lemongrass Chicken Noodle Soup
Prep time
Cook time
Total time
This chicken noodle soup has a sprinkling of Asian flavors to liven up a traditional recipe. A touch of lemongrass and bird's eye chili make this a unique soup you'll love.
Recipe type: Soup, Lunch, Dinner
Cuisine: American, Asian, Fusion, Thai, International
Serves: 4
  • 1 chicken carcass
  • 1-2 raw chicken breast
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks with leaves, sliced
  • 1 medium onion, peeled and roughly chopped
  • 4 large garlic cloves, peeled and minced
  • 1 stalk of lemon grass, bruised
  • 2 or more fresh red Bird's Eye (Thai) chilies*, stem removed and pierced or sliced (slicing will make soup spicier)
  • 1 bunch of flat parsley leaves, roughly chopped
  • sea salt to taste
  • ground black pepper, optional and to taste
  • water
  • cooked noodles of choice
  1. Place carcass and breast in a large pot with enough water to cover, bring to a boil. Drain and rinse out pot, carcass and breasts. Place the carcass and breasts back in the pot with fresh water and bring to a boil. Simmer until the chicken breasts have cooked through. Reserving the broth, strain to remove the carcass and chicken breasts. Set the breasts and carcass aside to cool.
  1. While the chicken is cooling down add all remaining ingredients to the boiled broth. Make sure there is enough liquid to cover the vegetables, and if not add more water. Simmer under medium heat until the vegetables have soften. In the mean time and if the chicken has cooled down enough to handle, shred the breast and pick through the carcass for additional meat, if desired. Taste the broth to make sure a good taste has develop, if not continue to simmer until satisfied. Add the shredded meat to the broth and simmer for a few more minutes, then taste and adjust seasoning before serving.
  1. Right before serving place cooked noodles in the bowl and pour the chicken soup over. If desired serve alongside grilled cheese sandwiches.
*If bird's eye, or Thai, chili is not available use Mexican pequin pepper or chile de arbol. All of these peppers are very spicy so adjust to taste or substitute with a milder option.

**In Asian cookery this step is followed in order to achieve a clear broth. You may skip it if time does not allow.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2013/09/20/spicy-lemongrass-chicken-noodle-soup/