Spicy Chicken Noodle Soup with Lime and Ginger
- 1 whole small chicken, 2 1/2 to 3 pounds
- 3 quarts water
- 4 ounces of smoked ham, ham hock, or bacon
- 1 three-inch knob of ginger, roughly chopped
- 4 whole garlic cloves, smashed
- 1 stalk of fresh lemongrass, dry outer leaves, pale yellow/green section only, chopped fine
- 1 small bunch cilantro, leaves and stems reserved separately
- 1 small bunch mint, leaves and stems reserved separately
- 6 scallions, greens and whites reserved separately
- 1 medium yellow onion, finely sliced (about 1 cup)
- 2 medium carrots, finely sliced (about 1 cup)
- 1 small head of napa cabbage, finely sliced (about 2 cups)
- 1 Thai bird chili, very finely sliced
- 1 cup dried egg noodles or rice noodles or 8 ounces fresh ramen-style Japanese or Chinese wheat noodles
- 3 tablespoons fish sauce
- 1/4 cup juice from 2 to 3 limes
- 1 tablespoon soy sauce
- Kosher salt to taste
- Produce
- 2 to 3 limes, juice from (1/4 cup)
- Carrots, finely sliced (about 1 cup), medium (2)
- Cilantro (1 small bunch)
- Ginger (1 three-inch knob)
- Lemongrass, fresh (1 stalk)
- Mint (1 small bunch)
- Napa cabbage (1 small head)
- Scallions (6)
- Thai bird chili (1)
- Yellow onion, finely sliced (about 1 cup), medium (1)
- Meat
- Chicken, whole small (1)
- Ham, smoked (4 ounces)
- Condiments
- Fish sauce (3 tablespoons)
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Garlic cloves, whole (4)
- Kosher salt (1)
- Pasta & Grains
- Egg noodles or rice noodles or 8 ounces fresh ramen-style japanese or chinese wheat noodles, dried (1 cup)
- Drinks
- Water (3 quarts)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 21, 2012 (11 months ago).
90 people saved this recipe.
