Coconut Braised Burmese Chicken Noodle Soup

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A soothing Burmese coconut chicken noodle soup rich with aromatic spices and silky coconut milk, perfect for a comforting meal. This Asian-inspired soup recipe, ready in about 55 minutes, pairs bone-in chicken thighs, coconut milk, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

1 lb bone-in chicken thighs
2 cups coconut milk
6 oz rice noodles
1, bruised lemongrass stalk
1 inch, sliced fresh ginger
4, minced garlic cloves
1 medium, thinly sliced shallot
2 tbsp fish sauce
1 tsp turmeric powder
2 tbsp vegetable oil
4 cups chicken broth
for serving lime wedges
1/4 cup, chopped fresh cilantro
2, thinly sliced green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves, 1 medium thinly sliced shallot, 1 inch sliced fresh ginger, and 1 bruised lemongrass stalk; sauté for 3-4 minutes until fragrant and shallots are translucent.
Step 2: Add 1 lb bone-in chicken thighs and sear them for 5 minutes on each side until lightly browned.
Step 3: Stir in 1 tsp turmeric powder and 2 tbsp fish sauce, coating the chicken and aromatics evenly.
Step 4: Pour in 4 cups chicken broth and 2 cups coconut milk, bring to a gentle simmer. Cover and cook for 30 minutes until chicken is tender.
Step 5: Meanwhile, soak 6 oz rice noodles in warm water for 10 minutes until pliable, then drain.
Step 6: Remove chicken from the pot, shred the meat and discard bones; return shredded chicken to the pot.
Step 7: Add drained rice noodles and cook for 3-4 minutes until noodles are soft and heated through.
Step 8: Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro, 2 thinly sliced green onions, and lime wedges for squeezing.