Lemongrass Chicken Noodle Soup
Lemongrass Chicken Noodle Soup is one of those recipes that are easy for me to make because my pantry is well stocked for Asian cooking.
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Ingredients
- 1 tablespoon vegetable oil
- 1 small carrot, cut into thin matchsticks
- ½ red pepper, cut into thin matchsticks
- 2 green onions, sliced in 1 inch pieces
- 2 tablespoon frozen, chopped lemongrass
- 1 tablespoon minced ginger root
- 1 tablespoon brown sugar
- 4 cups gluten free chicken stock
- 6 oz wide, dried rice noodles
- 1 can coconut milk (14 oz/400 ml)
- 2 cups cooked chicken, shredded
- 1 tablespoon Vietnamese fish sauce
- 1 tablespoon lime juice
- 1 teaspoon hot pepper sauce such as Sriracha
- salt to taste
GARNISHES
- 2 green onions, sliced
- 1 cup bean sprouts
- 10 Thai basil leaves
- 4 lime wedges
Instructions
- Heat oil in large pan over medium heat. Saute carrot and red pepper for 3 minutes. Remove and set aside.
- Return pan to heat and saute green onion, lemongrass and ginger for 1-2 minutes.
- Add the brown sugar and chicken stock and bring to a boil. Cover and simmer for 20 minutes.
- While soup is simmering soak noodles in tap hot water for 5 minutes. Drain.
- Remove broth from heat and pour through a fine strainer to remove green onion, lemongrass and ginger. Return to the pan and add coconut milk, chicken, fish sauce, lime juice, hot sauce and noodles. Cook for 5 minutes or until hot.
- Divide soup into 6 bowls. Garnish each bowl with green onion, bean sprouts, basil leaves and lime. Serve hot.