Main Course · Soup · Asian · Dinner ·

Burmese Coconut Noodle Soup with Lemongrass Chicken

Name: Burmese Coconut Noodle Soup with Lemongrass Chicken
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g chicken thigh fillets, cut into bite-size pieces; 2 stalks lemongrass, finely chopped; 3 cloves garlic, minced; 1 inch ginger, grated; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp vegetable oil; 400ml coconut milk; 1 liter chicken broth; 2 tablespoons curry powder; 1 stalk lemongrass, bruised; 2 cloves garlic, minced; 1 inch ginger, sliced; 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 tablespoon sugar; 200g rice noodles, soaked in warm water; 2 spring onions, finely chopped; 1 red chili, sliced; Handful of fresh cilantro leaves; Lime wedges

This Burmese Coconut Noodle Soup with Lemongrass Chicken combines aromatic spices and creamy coconut milk for a comforting and flavorful dish, ideal for any meal.

4.9(495 reviews)

·By Ethan Brooks·October 28, 2025

Burmese Coconut Noodle Soup with Lemongrass Chicken — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lemongrass Chicken

For the Coconut Noodle Soup

For Garnishing

Nutrition

Per serving

Calories: 710 kcal
Protein: 35 g
Carbs: 51.5 g
Fat: 40.75 g
Fiber: 1.5 g

Whole recipe

Total

Calories: 2839 kcal
Protein: 140 g
Carbs: 206 g
Fat: 163 g
Fiber: 6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g chicken thigh fillets cut into bite-size pieces	1090	110	0	70	0
2 stalks lemongrass finely chopped	5	0	1	0	0
3 cloves garlic minced	13	1	3	0	0
1 inch ginger grated	2	0	0	0	0
2 tbsp soy sauce	20	2	2	0	0
1 tbsp fish sauce	7	1	1	0	0
1 tbsp vegetable oil	120	0	0	14	0
400ml coconut milk	700	6	16	75	0
1 liter chicken broth	40	4	1	2	0
2 tablespoons curry powder	40	1	6	1	3
1 stalk lemongrass bruised	2	0	0	0	0
2 cloves garlic minced	9	0	2	0	0
1 inch ginger sliced	2	0	0	0	0
2 tablespoons fish sauce	14	2	2	0	0
1 tablespoon lime juice	4	0	1	0	0
1 tablespoon sugar	48	0	12	0	0
200g rice noodles soaked in warm water	700	12	154	1	2
2 spring onions finely chopped	10	1	2	0	1
1 red chili sliced	6	0	1	0	0
Handful of fresh cilantro leaves	5	0	1	0	0
Lime wedges	2	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine marinade ingredients
Combine chopped lemongrass, garlic, ginger, soy sauce, fish sauce, and oil in a bowl.
2
Add chicken pieces
Add chicken pieces, coating them well.
3
Marinate chicken
Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours.
Tip: For deeper flavor, let the chicken marinate for at least two hours.

Preparing the Coconut Noodle Soup

1
Sauté aromatics
In a pot, heat a small amount of oil and sauté garlic, ginger, and the bruised lemongrass until fragrant.
2
Add curry powder
Stir in curry powder, and cook for another minute.
3
Add liquids and simmer
Add chicken broth, coconut milk, fish sauce, lime juice, and sugar. Bring to a boil.
Tip: Ensure the chicken is cooked thoroughly to avoid foodborne illnesses. Add a small amount of turmeric powder to enhance the color of the soup.

How to Make Burmese Coconut Noodle Soup with Lemongrass Chicken

Total time: 2 h · Yields 4 servings

1
Simmering the Soup
Simmer the soup on low heat for 20-25 minutes to allow the flavors to meld.
2
Grilling the Chicken
Grill the marinated chicken until cooked through and slightly charred.
3
Cooking the Noodles
Boil the pre-soaked rice noodles until tender, drain, and set aside.