Description

A cozy, flavor-layered lemongrass chicken rice noodle soup with tender chicken, aromatic broth, fresh vegetables, and soft rice noodles. Light yet comforting, this soup delivers bright citrus notes, gentle heat, and a deeply satisfying finish.

Ingredients

Scale

1 tablespoon olive oil

1/2 cup sweet onion, chopped

1 cup leeks, white and light green parts only, thinly sliced and rinsed well

6 garlic cloves, minced

1 to 1 1/2 tablespoons freshly grated ginger

1/4 cup Thai red curry paste

2 large stalks celery, chopped

2 medium carrots, peeled and chopped

2 pounds boneless, skinless chicken breasts

1 1/2 teaspoon kosher salt, divided

1/2 teaspoon coarse black pepper

3 stalks lemongrass, smashed well

8 cups low-sodium chicken broth

8 ounces stir-fry rice noodles

2 cups sugar snap peas, trimmed and sliced diagonally into thirds, optional

Red pepper flakes, optional

Fresh cilantro and lime wedges, for serving

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Instructions

Set the Instant Pot to sauté. Add the olive oil and heat briefly, then add the onion and leeks. Cook, stirring occasionally, until softened and lightly translucent.
Add garlic, ginger, celery, carrots, and red curry paste. Stir and cook for another minute until fragrant.
Season the chicken breasts with 1 teaspoon kosher salt and ½ teaspoon coarse black pepper. Add the chicken to the pot along with the smashed lemongrass stalks.
Pour in the chicken broth and the remaining ½ teaspoon kosher salt. Stir gently to combine.
Secure the lid, set the valve to sealing, and cook according to your original pressure or slow-cook settings.
Once cooking is complete, carefully remove the lid. Taste the broth at this stage and adjust seasoning as needed with additional salt, pepper, and optional red pepper until the flavor is balanced and well-seasoned.
Remove the chicken, discard the lemongrass stalks, and shred the chicken. Return it to the pot.
Add the noodles and cook until they begin to soften, about 10 minutes. Add the snap peas and cook just until bright green and tender crisp, 5 - 10 minutes.
Serve hot with fresh cilantro and lime wedges.

Notes

This soup can be stored in the fridge in an airtight container for up to 4 days. Freeze without noodles and add them when heating.

This soup is intentionally seasoned in stages. Because it uses low-sodium chicken broth, seasoning the chicken first, salting the broth before cooking, and tasting again after cooking are key to building flavor. Always taste and adjust the broth before adding noodles so the noodles absorb a well-seasoned base.

Flat stir-fry rice noodles are thicker than vermicelli and take longer to soften. Plan for up to 20 minutes of gentle cooking after they are added, and don’t hesitate to return the Instant Pot to slow cook if it switches to Keep Warm when the lid is removed.

Serving is easiest using a ladle for the broth and tongs for the noodles and chicken, as the noodles tend to tangle once fully cooked.

This soup can also be made in a slow cooker or on the stovetop

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Soup
Method: Instapot/Slow Cook
Cuisine: Asian-Inspired