Chicken Noodle Soup with Lemongrass
- 2-1/2 Tbs. canola oil
- 2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
- Kosher salt and freshly ground black pepper
- 3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
- 2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
- 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 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
- 8 large fresh torn basil leaves; plus sprigs for garnish
- 1 medium lime, half juiced and half cut into wedges
- 1 Tbs. soy sauce; more to taste
- 2 medium scallions, trimmed and sliced, for garnish (optional)
- 1 medium carrot, cut into matchsticks, for garnish (optional)
- 1/2 cup fresh cilantro leaves, for garnish (optional)
- Produce
- Basil, large fresh leaves (8)
- Carrot, medium (1)
- Cilantro, fresh leaves (1/2 cup)
- Ginger, fresh (1 Tbs.)
- Lemongrass (2 stalks)
- Lime, medium (1)
- Scallions, medium (2)
- Shallots (about 4 oz.), medium (3)
- Shiitake mushrooms (3 1/2 oz.)
- Thai bird chile (1)
- Meat
- Chicken breast halves (about 3/4 lb.), small boneless skinless (2)
- Canned Goods
- Lower-salt chicken broth (5 1/2 cups)
- Condiments
- Soy sauce (1 Tbs.)
- Cooking & Baking
- Brown sugar, packed light (2 tsp.)
- Canola oil (2 1/2 Tbs.)
- Kosher salt and freshly ground black pepper (1)
- Pasta & Grains
- Udon noodles, fresh (9 oz.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published March 4, 2010 (2 years ago).
10 people saved this recipe.
