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

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.

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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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