Speedy Rotisserie Chicken Noodle in Coconut Lemongrass Soup
Comforting bowl of noodle soup in no time by using store-bought rotisserie chicken and served in easy to make coconut lemongrass soup.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Store-bought whole rotisserie chicken (Save the juice if any)
- 1 lb Pasta or noodle of your choice
- 2 bunches of Gai lan / Chinese Broccoli (sub with bok choy, broccolini or whatever you like)
- 4 cups chicken stock
- Juice from the rotisserie chicken
- 1 tsp turmeric powder
- 1 large lemongrass (cut in half and then bruise with side of knife or heavy object to release flavor)
- 1 cup coconut milk
- 1 Tbsp fish sauce (or more to taste)
- 1/4 tsp sugar
- 1 Tbsp Better-than-bouillon (or use chicken bouillon cube)
- Salt to taste (as needed)
- Fresh cilantro leaves
- Chopped green onion
Instructions
- 1
Place the chicken stock and juice from the rotisserie chicken in a medium-size pot. Bring to a boil and then lower the heat to simmer. Add turmeric powder, lemongrass stalks, and seasonings. Half cover with a lid and let it simmer for 15 minutes. Add coconut milk. If using shredded chicken, add in to let it heat up a bit. Don't let it boil over or your soup will turn frothy. Have a taste and adjust seasoning to your liking. If using large pieces of drumstick or chicken wings, you can add this later when ready to serve
- 2
While the soup is brewing, bring a large pot of water to a boil. Trim off the large stems of gai lan. Blanch the gai lan for 5 minutes and then refresh with cold water and set aside. In the same pot, cook the noodle of pasta according to instruction. I like to cook my noodle or pasta separately and not in the soup
- 3
Portion the noodle, chicken, and gail lan in an individual serving bowl. Generously ladle the hot soup over. Sprinkle with chopped green onion and serve immediately