Speedy Rotisserie Chicken Noodle in Coconut Lemongrass Soup

Speedy Rotisserie Chicken Noodle in Coconut Lemongrass Soup

Course: Entree, Noodle Soup
Cuisine: Asian Fusion
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Marvellina
Comforting bowl of noodle soup in no time by using store-bought rotisserie chicken and served in easy to make coconut lemongrass soup.
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  • Store-bought whole rotisserie chicken Save the juice if any
  • 1 lb Pasta or noodle of your choice
  • 2 bunches of Gai lan / Chinese Broccoli sub with bok choy, broccolini or whatever you like

Coconut lemongrass soup:

  • 4 cups chicken stock
  • Juice from the rotisserie chicken
  • 1 tsp turmeric powder
  • 1 large lemongrass cut in half and then bruise with side of knife or heavy object to release flavor
  • 1 cup coconut milk


Garnish (optional):

  • Fresh cilantro leaves
  • Chopped green onion


Preparing the soup:

  • Place the chicken stock and juice from the rotisserie chicken in a medium-size pot.  Bring to a boil and then lower the heat to simmer. Add turmeric powder, lemongrass stalks, and seasonings. Half cover with a lid and let it simmer for 15 minutes. Add coconut milk. If using shredded chicken, add in to let it heat up a bit. Don't let it boil over or your soup will turn frothy. Have a taste and adjust seasoning to your liking. If using large pieces of drumstick or chicken wings, you can add this later when ready to serve


  • While the soup is brewing, bring a large pot of water to a boil. Trim off the large stems of gai lan. Blanch the gai lan for 5 minutes and then refresh with cold water and set aside. In the same pot, cook the noodle of pasta according to instruction. I like to cook my noodle or pasta separately and not in the soup
  • Portion the noodle, chicken, and gail lan in an individual serving bowl. Generously ladle the hot soup over. Sprinkle with chopped green onion and serve immediately