Asian Chicken Noodle Soup
Melina Storch
Despite lots of ingredients, most of them can be measured and prepared quite quickly while the soup is on the stove. Don’t worry if you don’t have all the ingredients. The first time I made this, I didn’t have mint or bean sprouts for the garnish and the lemongrass was a paste from a tube that I found near the fresh herbs in the grocery store. It was still delicious. Also, if you can’t find low-sodium chicken broth, add less soy sauce.
ingredients
- 1 tbsp vegetable oil
- 1/2 medium yellow onion, minced
- 1 garlic clove, thinly sliced
- 1 tbsp grated fresh peeled ginger
- 6 cups low-sodium chicken broth
- 3 stalks lemongrass, the bottom 3 inches only, each stalk cut into 1-inch pieces
- 1 tsp sriracha or chili-garlic chili sauce
- Juice of 1 lime (about 2 tbsp)
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 chicken breast halves, pounded to 1/4-inch thick and thinly sliced
- 2 cups thinly sliced napa cabbage (about 1/2 head)
- 1 cup shredded carrots (about 1 to 2 medium)
- 1 cup thinly sliced red bell pepper (1 medium)
- One 3 to 4-ounce package rice noodles, prepared to package instructions
- Cilantro and mint leaves, sliced scallions, and bean sprouts
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notes
from "The Comfort Table" by Katie Lee Joel
Source: Melina Storch
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