Recipe

Asian Chicken Noodle Soup Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 3 months ago In multicultural Canada, chicken soup is no longer just '50s style. During cold and flu season, keep a pot of this healing soup on the stove, as the steam, spice and lime truly help. Broth 2 boneless chicken breasts 2 tbsp (25 mL) peanut o... More Prep:45m Cook:30m Servings:6	Chefelaine
	easy soothing comforting

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Ingredients

Broth

2 boneless chicken breasts

2 tbsp peanut or canola oil, divided

2-inch piece of fresh ginger, sliced

2 large garlic cloves, crushed but intact

1 onion, thickly sliced

2 quarts chicken stock or broth

1/2 tsp crushed chili flakes

1 stick lemon grass (French Sorrel), crushed at white end

2 tbsp fish sauce

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Soup

One 14 oz pkg fresh udon noodles

1 1/4tsp dark sesame oil

1 lime

6-inch piece white radish or 4 large red radishes, julienned

1 carrot, julienned

4 cups baby spinach leaves

1 cup sliced snow peas or frozen peas

1/4 cup each of coarsely chopped fresh mint and Thai or regular fresh basil

1 small hot pepper, seeded and very finely minced

1 to 2 green onions, very thinly sliced

Directions

To make broth, remove any clinging fat from chicken.

Heat 1 tbsp oil in a large pot over medium-high heat.

Add chicken; sauté 7 to 8 minutes per side or until golden.

Remove; cool chicken on a plate.

Reduce heat to medium.

Add another tbsp oil to the pot; sauté ginger, garlic and onion for 5 minutes or until somewhat browned and very fragrant.

Pour stock over ginger and onion; add chili flakes and lemon grass.

Bring to a boil.

Cover; simmer 20 minutes.

Cool; strain through a sieve, discarding solids.

Stir in fish sauce.

[ If serving later, cover and refrigerate for up to 3 days or better...freeze.]

For soup, loosen noodles into a heatproof bowl.

Cover with boiling water; soak 2 to 3 minutes.

Drain; toss with sesame oil.

Thinly slice chicken breasts; cut lime into wedges.

Heat broth until boiling; add radishes, carrot, spinach, peas and herbs.

Choose a deep wide bowl for each portion of soup.

Warm bowls in oven or with hot water.

Put a small amount of hot pepper in each bowl; top with some of chicken and noodles.

Pour over piping hot vegetables and broth; sprinkle with green onions.

Serve immediately

Pass remaining hot pepper, lime wedges and additional fish sauce to add to personal taste.

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Comments

dagnabbit 1 year, 3 months ago said:
We love chicken noodle soup. this sure is a nice variation! 5
Pete and Candy

bizzielizzie 1 year, 3 months ago said:
I always like this kind of soup

lasaf 1 year, 3 months ago said:
How much of the green part of the lemon grass do I use? This recipe looks great L.

silverqueen 1 year, 2 months ago said:
Oh wow this sounds so good and yes how much of the green part of the lemon grass do I use. Hope you did not mind but I put it in my Oodles of Noodles group.

Going to make this the first cold we have yummy got my 5er on this.

Have a great day

Queen

cherylannxo 1 year, 1 month ago said:
I used to go to a Vietnamese restaurant in Southern California many years ago, just for the chicken noodle soup. I don't live there anymore. It is so nice to find a recipe of one of my favorite soups. I seem to settle on soup and sandwich as a meal pretty much of the time. You have my 5 for this recipe. Thank you very much for sharing....Cheryl
PS: They also use fresh cilantro leaves as a garnish in their soup

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