Spicy Chicken Lemongrass Soup

BC Wine Pairing; Riesling or Albariño

Serves 4

Total Time:  60 minutes
Prep Time:  30 minutes
Cook Time: 30 minutes


3 boneless skinless chicken breasts
1 package vermicelli noodles
1 tbsp coconut oil
5 cups chicken broth
1 can coconut milk

4 cloves of garlic
1-inch piece of ginger (chopped)
1 lemongrass stalk (white part only, finely chopped)
½ bunch cilantro
1 red chili
2 BC shallots
1/3 cup sesame oil

Broth Seasoning:
4 tbsp lime juice
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp sugar

Thai basil or cilantro
Bean sprouts


Place ginger, garlic, lemongrass, cilantro, chilli, shallots and sesame oil in a food processor and blend to a paste.

Heat coconut oil in a large heavy-based saucepan over medium heat. Add the aromatic paste and cook, stirring regularly, for 6-7 minutes until lightly caramelized. Add stock and coconut milk and bring to a simmer for 5 minutes. Add chicken and simmer for 10-15 minutes until cooked through. Transfer chicken to a plate, rest for 5 minutes, then slice or shred.

Cook noodles according to package directions.

Season broth with fish sauce, soy sauce, lime juice and sugar.

To serve place a handful of noodles in a bowl. Top with shredded chicken, and then ladle in hot soup. Garnish with thai basil and bean sprouts.

For more recipes, link to BC Chicken

BC Wine Pairing Examples

Fort Berens Estate Winery RieslingApp
Stag’s Hollow Winery AlbariñoApp