Lemongrass Coconut Curry


A creamy coconut milk and chicken broth base is infused with green curry paste and fragrant chopped lemongrass. Right when all of the flavors have melded together, a handful of thin rice noodles are added and cooked instantly in the simmering broth.

Coconut Curry Soup With Lemongrass
Photo: Greg Dupree
Hands On Time:
15 mins
Total Time:
30 mins
4 (serving size: about 1 cup)


  • 1 teaspoon canola oil

  • 1 ½ tablespoon chopped lemongrass

  • 1 (13.5-oz.) can unsweetened coconut milk

  • 1 ½ cups chicken broth

  • ¼ cup green curry paste

  • 2 tablespoons fresh lime juice (from 1 large lime)

  • 3 ounces uncooked thin rice noodles, cooked according to package directions

  • 1 Fresno chile or jalapeño, seeded and thinly sliced

  • ½ cup packed fresh basil leaves

  • ½ cup thinly sliced red onion


  1. Heat canola oil in a medium saucepan over medium-low. Add lemongrass, and cook, whisking often, until fragrant, about 2 minutes. Whisk in coconut milk, chicken broth, curry paste, and lime juice. Bring to a boil over medium-high, and cover. Reduce heat to medium-low, and simmer 10 minutes.

  2. Divide noodles evenly among 4 bowls. Ladle curry broth over noodles, and top with chili slices, basil, and red onion.

Nutrition Facts (per serving)

337 Calories
25g Fat
28g Carbs
4g Protein
Nutrition Facts
Calories 337
% Daily Value *
Total Fat 25g 32%
Saturated Fat 19g 96%
Sodium 981mg 43%
Total Carbohydrate 28g 10%
Total Sugars 2g
Protein 4g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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