Chicken Noodle Soup with Lemongrass
|2-1/2 Tbs. canola oil|
|2 smallboneless; skinless chicken breast halves (about 3/4 lb.), butterflied (cut|
|Kosher salt and freshly ground black pepper|
|3 mediumshallots (about 4 oz.); peeled and thinly sliced into rings|
|2 stalkslemongrass; trimmed, outer layers discarded, halved lengthwise, and smashed|
|1 Tbs. minced fresh ginger|
|2 tsp.packed light brown sugar|
|5-1/2 cups lower-salt chicken broth|
|3-1/2 oz. shiitake mushrooms; stemmed and quartered (1-1/2 cups)|
|9 oz.fresh udon noodles|
|1 smallserrano pepper); sliced into thin rings|
|8 largefresh torn basil leaves; plus sprigs for garnish|
|1 mediumlime; half juiced and half cut into wedges|
|1 Tbs. soy sauce; more to taste|
|2 mediumscallions; trimmed and sliced, for garnish (optional)|
|1 mediumcarrot; cut into matchsticks, for garnish (optional)|
|1/2 cupfresh cilantro leaves; for garnish (optional)|
Chicken Noodle Soup with Lemongrass Preparation
Tip: This soup is also a great destination for shredded, leftover roast chicken in place of the chicken breast. Just add it to the soup along with the chiles, basil, lime juice, and soy sauce.
Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.
Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.
Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing.
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Chicken Noodle Soup with Lemongrass Reviews
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