Asian Chicken Noodle Soup

By cprzybyl

I like it spicy, so I serve extra chili sauce on the side.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium onion, minced
• 1 garlic clove, thinly sliced
• 1 tablespoon freshly grated ginger
• 6 cups chicken broth
• 3 stalks lemongrass, the bottom 3 inches only, each stalk cut into three 1-inch pieces
• 1 teaspoon chili sauce
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 2 chicken breasts, pounded and thinly sliced
• 2 cups Napa cabbage, thinly sliced
• 1 cup carrots, peeled and shredded
• 1 cup red bell pepper, thinly sliced
• 1 3- to 4-ounce pack rice noodles, prepared to package instructions
• Cilantro, mint, scallions, bean sprouts, for garnish

Details

Servings 4
Adapted from cbsnews.com

Preparation

Step 1

In a large stockpot over medium heat, heat oil and add onions, garlic, and ginger. Saute until onions are translucent, about 7 to 8 minutes. Add chicken broth, lemongrass, chili sauce, lime juice, soy sauce, and sesame oil. Simmer for 10 minutes. Increase heat to a low boil, add chicken breasts and cook about 5 minutes. Add cabbage, carrots, and red pepper and simmer an additional 2 to 3 minutes.

Divide rice noodles among bowls and ladle chicken soup into each bowl. Garnish with cilantro, mint, scallions, and bean sprouts and serve with additional chili sauce, if desired.