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.

Reviews & Comments 2

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    " It was good "
    chuckieb ate it and said...
    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.
    Lemongrass Chicken Soup
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  • elgourmand 7 years ago
    Nice touch with the lemon grass. Great post and thanks for the warning about the noodles. RJ
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    " It was good "
    chuckieb ate it and said...
    This is lovely. Love soups and lemongrass! Again, I'm new to the Kimchi! :) Welcome to GR!
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