Lemongrass and Ginger Broth with Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light Asian-inspired broth with lemongrass and ginger to clear nasal passages, served with delicate rice noodles for comforting relief. This asian-inspired noodles (gluten free) ready in about 50 minutes pairs inch piece, sliced thin fresh ginger, smashed garlic cloves, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 10 min Cook: 40 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 6 cups water, 2 bruised and cut lemongrass stalks, 2-inch thinly sliced fresh ginger, and 4 smashed garlic cloves; bring to a boil over high heat.
  2. Step 2: Reduce heat to low and simmer uncovered for 30 minutes to infuse the broth with aromatic flavors.
  3. Step 3: Strain the broth through a fine mesh sieve into a clean pot, discarding solids. Stir in 2 tbsp low sodium soy sauce and keep warm over low heat.
  4. Step 4: Meanwhile, cook 8 oz dried rice noodles according to package instructions until tender, then drain and divide into serving bowls.
  5. Step 5: Ladle hot lemongrass-ginger broth over noodles, garnish each bowl with 3 thinly sliced green onions, 1/4 cup chopped fresh cilantro, and a lime wedge to squeeze on top before eating.

Frequently asked questions

How long does Lemongrass and Ginger Broth with Rice Noodles take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemongrass and Ginger Broth with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smashed garlic cloves from drying out.

Can I substitute ingredients in Lemongrass and Ginger Broth with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass and Ginger Broth with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemongrass and Ginger Broth with Rice Noodles gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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