Asian Noodle Soup

By Jennifer

4 Person

35 Minutes

356 Calories

A few tweaks give the chicken soup a spicy new attitude. To release the citrusy flavor of lemongrass stalks, pound them with a meat mallet or a heavy pot. If you can't find fresh lemongrass, look for dried in the spice aisle.

Ingredients

Asian chili sauce (such as Sriracha), for serving (optional)
fresh lime juice, plus lime wedges for serving
1/4 cup fresh mint leaves
2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
1 fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass
8 oz. rice noodles
8 oz. snow peas, trimmed and halved
1 peeled fresh ginger (1 inch), cut into matchsticks
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper

Method

01

In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
02

Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
03

Remove soup from heat and stir in lime juice. Season with salt and pepper. To serve, pour soup over noodles. Top with mint, lime wedges, and chili sauce if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Asian Noodle Soup

4.7

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Calorie 356 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Asian chili sauce (such as Sriracha), for serving (optional)

fresh lime juice, plus lime wedges for serving

1/4 cup fresh mint leaves

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise

1 fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass

8 oz. rice noodles

8 oz. snow peas, trimmed and halved

1 peeled fresh ginger (1 inch), cut into matchsticks

2 cans (14.5 ounces each) reduced-sodium chicken broth

Coarse salt and ground pepper

03 Method

Step 1

In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.

Step 2

Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.

Step 3

Remove soup from heat and stir in lime juice. Season with salt and pepper. To serve, pour soup over noodles. Top with mint, lime wedges, and chili sauce if desired.

04 Author