Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro

Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

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)

Directions

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.

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