Quick and Easy Spicy Lemongrass Soup
This is my take on the delicious spicy lemongrass soup they make at Freshii.
I make a batch of Spicy Lemongrass Broth ahead of time, then the soup comes together in just minutes. The beauty of this soup is you can make a single serving at a time, or several servings at once.
Warning! It is a bit messy to eat, you’ll want a spoon and a fork, or chopsticks, but it is worth it to get every last drop of delicious goodness!
Choose your Protein;
- Use leftover chicken, or poach a boneless chicken breast in the broth, then shred into pieces and add to your soup.
- keep it vegetarian and use drained and cubed soft tofu or shelled edamame.
For the vegetables
Julienne a selection of vegetables; carrots, celery, red bell pepper, cabbage. Sliced mushrooms, beansprouts are also great additions.
To save time and energy you can use a premade coleslaw mix from the grocery store, I particularly like the Loblaws store brand “kale slaw” mix. All you need to do is add a handful to the hot broth.
Ingredients
- 2 cups Lemongrass broth
- 8 oz dry rice noodles
- ½ cup cooked chicken breast, shredded ( substitute tofu or edamame)
- 1 cup mixed julienned vegetables or coleslaw type mix
Instructions
- Bring 2 cups of the lemon grass broth to a boil. Pour over the rice noodles and allow them to soften, about 5-7 minutes. Stirring them gently every 1-2 minutes to help them separate.Reserve the stock and divide the soft noodles between 2 bowls.
- Bring the stock back to a boil and add in the protein of your choice; shredded cooked chicken, tofu, or edamame, stir to heat through, 1 minute.Divide between the two bowls
- Top each bowl with a handful of julienned vegetables. Pour the broth over top.
- Serve with your your choice of garnishes such as: fresh cilantro, lime wedges, thinly-sliced Thai chili, thinly-sliced green onions, sriracha sauce