Thai Chicken Noodle Soup

By Floridaberry

Ingredients

• 1 pound cooked chicken, shredded
• 8 oz. thin noodles
• 2 teaspoons sesame oil
• 6 cups chicken broth
• 1 (3-inch) piece ginger, peeled and sliced
• 5 Thai chilies, seeds removed (3 chopped, 2 finely sliced)
• 2 garlic cloves, crushed
• 1 stick lemongrass, sliced open
• 4 limes leaves, torn
• 2 limes, juiced
• 2 tablespoons soy sauce (or fish sauce)
• 1 tablespoon sugar
• Kosher salt and freshly ground pepper
• Fresh cilantro leaves

Details

Adapted from ezrapoundcake.com

Preparation

Step 1

1. Bring a large pot of water to a boil. Add noodles, and cook according to package instructions. Drain in a colander, toss with sesame oil, and return to pot.
2. Meanwhile, in a 2-quart saucepan, bring the chicken broth to a boil. Add ginger, 3 chopped chilies, garlic, lemongrass and lime leaves.
3. Lower the heat, cover, and gently simmer for 15 to 20 minutes.
5. Strain through a fine sieve back into saucepan, discarding everything but the broth.
6. Add chicken, lime juice, soy sauce and sugar; season with salt and pepper. Stir to combine.
7. To serve, place some noodles in the bottoms of each serving bowl. Ladle soup over noodles. Garnish with cilantro and sliced chilies.