Steps to Make Vegan Mushroom Broth

Chicken In Lemongrass Coconut Broth

Herbed mushroom sipping broth with avocado oil drizzle mccormick.

Recipe Summary Chicken In Lemongrass Coconut Broth

I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.

Ingredients | Vegan Mushroom Broth

1 fresh lemongrass stalk, outer leaves removed

2 quarts chicken stock

½ cup minced fresh ginger, divided

4 fresh kaffir lime leaves

1 tablespoon minced garlic

1 tablespoon Sriracha chile sauce

1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips

½ cup fresh cilantro, bundled

2 (14 ounce) cans coconut milk

3 tablespoons brown sugar

2 tablespoons lime juice

1 tablespoon fish sauce

6 (3 ounce) packages ramen noodles (exclude seasoning packets)

2 large carrots, shredded

1 cup chopped tomatoes

3 green onions, chopped

¼ cup chopped fresh cilantro, or to taste

Directions

Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.

Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.

Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.

Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.

Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

If not salty enough, add another tablespoon fish sauce.

If it's too sour, add 1 tablespoon white sugar or more if needed.

If too spicy, add coconut milk.

If not spicy enough, add more Sriracha sauce.

The nutrition data for this recipe includes the full amount for the ramen and seasoning packets.

Info | Vegan Mushroom Broth

prep: 20 mins cook: 25 mins total: 45 mins Servings: 8 Yield: 8 servings

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Images of Vegan Mushroom Broth

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