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.
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