Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro

By garciamoss

Ingredients

• 1 lemon
• 1/4 cup chopped fresh cilantro
• 1 tsp. finely grated fresh ginger
• 2 serrano chiles, stemmed, halved, and seeded
• 6 cups homemade or canned low-salt chicken broth
• 4 oz. fresh Chinese egg noodles (look in the produce section of your supermarket)
• 2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
• 1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)

Details

Adapted from finecooking.com

Preparation

Step 1

Finely grate 1 tsp. of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 Tbs. of juice.

Thinly slice two of the chile halves crosswise.

In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.