Vibrant And Spicy Chicken Noodle Soup With Sriracha Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 8 cups chicken stock
  • 1 pound boneless chicken thighs
  • ½ cup diced lemongrass
  • 5 makrut lime leaves
  • 3 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 3 tablespoons sriracha, plus more for serving
  • 8 ounces dried rice vermicelli noodles
  • 6 green onions, cut into 2-inch segments
  • 2 medium tomatoes, quartered
  • 4 ounces shimeji mushrooms, base removed
  • 2 stalks celery, bias cut
  • 8 miniature corn, halved lengthwise
  • ¼ cup cilantro leaves
  • Lime wedges for serving
Directions
  1. Bring the stock to a simmer in a large pot.
  2. Add the chicken thighs, lemongrass, and lime leaves.
  3. Simmer, covered, for 25 minutes until the chicken is tender.
  4. Remove the chicken, cool slightly, then shred the meat.
  5. Return the meat to the pot.
  6. Add soy sauce, brown sugar, and sriracha to the broth. Adjust seasoning.
  7. Boil a saucepan of water.
  8. Prepare the rice noodles according to package directions, drain and rinse.
  9. Add the green onions, tomatoes, mushrooms, celery, and miniature corn to the soup. Simmer for 4 minutes until the vegetables are just tender.
  10. Divide the noodles between bowls.
  11. Ladle the soup over the noodles, garnish with cilantro leaves, and serve with lime wedges and additional sriracha.