Ingredient

• 1 (8 ounce) package dried Thai rice noodles
• 6 cups chicken broth
• 2 stalks lemongrass
• 1 boneless, skinless chicken breast
• 1 cup sliced cremini mushrooms
• 1 fresh red chile pepper, minced, or more to taste
• 1 (14 ounce) can coconut milk
• 2 tablespoons grated ginger
• 2 tablespoons fish sauce (Optional)
• 1 tablespoon minced garlic
• 2 tablespoons lime juice
• 1 pinch white sugar, or to taste (Optional)
• 1 lime, cut into wedges
• 3 green onions, sliced
• 1 small bunch fresh basil leaves, chopped

Direction

1. Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
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. 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. Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
5. Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.