Spicy Lemongrass Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it. Ingredients:
1 tablespoon vegetable oil |
4 garlic cloves, minced |
1 tablespoon gingerroot, minced (about 1 tbsp) |
1 tablespoon garlic and red chile paste |
2 stalks lemongrass, peeled and bruised |
4 cups chicken stock |
3 cups water |
1 lb chicken breast, cut into small pieces |
3 ounces enoki mushrooms, cut into small pieces (optional) |
1/3 lb angel hair pasta or 1/3 lb rice noodles |
1/4 cup fresh cilantro |
1 tablespoon oyster sauce |
1 lime, juice of |
3 green onions, thinly sliced |
1 red chili pepper, finely chopped |
Directions:
1. Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
2. Heat oil in medium sized pot over medium-high heat.
3. Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
4. Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
5. Add the chicken stock and water and bring to a boil.
6. Add the noodles and cook for 5 minutes or until chicken is cooked through.
7. Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
8. Let stand for a few minutes then discard lemon grass.
9. Serve with siracha, lime wedges, and oyster sauce.
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