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Ingredients

• ✓ thai rice noodle
• chicken broth
• lemongrass
• chicken breast
• cremini mushroom
• red chile pepper
• coconut milk
• ginger
• fish sauce
• garlic
• lime juice
• white sugar
• lime
• green onion
• basil

Instructions

1. 1 Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
2. 2 Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
3. 3 Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
4. 4 Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
5. 5 Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

By Lux