Lemongrass Chicken Soup W Egg Noodles
From oliviajasonkim 12 years ago
- 60 to make
- Serves 4
With the remaining egg noodles that we had the other day, we made a Thai-style soup with chicken, enoki mushrooms, bean sprouts, and kimchi. Everything went well together except for the most important ingredient--the egg noodles. Read more Like I said, we only used it because it was leftover from the chow mein dish but in hindsight we regret "experimenting" with it from the beginning. I am thinking it would have tasted a whole lot better if served with regular rice noodles and possibly some fish sauce for a more authentic Thai soup, but we still enjoyed the soup on this cold winter night. www.oliviajasonkim.com See less
Ingredients
- 6 cups chicken stock shopping list
- 1 tbsp oil shopping list
- 1/2 cup enoki mushroom shopping list
- 1 tsp crushed red pepper (gochugaru) shopping list
- 3 lemongrass stalks, bruised shopping list
- 1/2 onion halved shopping list
- 1 thin piece ginger shopping list
- 1/2 cup bean sprout shopping list
- 1 cup chopped kimchi shopping list
- 2 garlic cloves minced shopping list
- 2 tbsp soy sauce shopping list
- 7 oz egg noodles shopping list
- 1 large chicken breast shopping list
- scallion thinly sliced (garnish) shopping list
- lime wedges shopping list
How to make it
- Directions:
- Bring the single chicken breast, lemongrass stalks, onion, and ginger together in a large pot. Boil for 30 minutes while skimming off excess foam floating to the top with a sieve. Remove chicken breast about halfway through.
- In a separate pot, simmer the 6 cups chicken stock with red chili pepper flakes.
- Bring the broths together and let simmer for 10 more minutes.
- Add 1 tbsp oil to frying pan and sear the chicken breast until thoroughly browned. Set aside and cut into strips.
- On the same frying pan, slightly cook the enoki mushrooms for a minute.
- Cook the egg noodles according to package directions and set aside.
- Place noodles, kimchi, mushrooms, bean sprouts, lime wedges, and chicken strips in a bowl.
- Fill with chicken broth and garnish with scallion strips or red bell pepper slices.
- *The chicken breast was boiled first to save time and to ensure a fully cooked chicken. You may skip this step and simply sear it from the beginning.
The Rating
Reviewed by 1 people-
This is lovely. Love soups and lemongrass! Again, I'm new to the Kimchi! :) Welcome to GR!
chuckieb
in Ottawa loved it
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Made this last night and really enjoyed it. Loved the addition of the kimchi. The broth was very flavourful. I used chinese egg noodles and thought they were great. Next time I'll change things up a bit and use less pots. :) More in IMI II.
more chuckieb
in Ottawa loved it
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