chicken noodle soup with lemongrass
chicken
noodle soup
with lemongrass
21/2
tbs. canola oil
2 small boneless, skinless
chicken breast halves
(about 3/4 lb.), butterflied
(cut horizontally almost all
the way through and then
opened like a book)
Kosher salt and freshly ground
black pepper
3 medium shallots (about 4 oz.),
peeled and thinly sliced into
rings
2 stalks lemongrass, trimmed,
outer layers discarded, halved
lengthwise, and smashed with
the side of a chef’s knife
1 tbs. minced fresh ginger
2 tsp. packed light brown sugar
51/2 cups lower-salt chicken broth
31/2 oz. shiitake mushrooms,
stemmed and quartered
(11/2 cups)
9 oz. fresh udon noodles
1 thai bird chile (or 1 small
serrano pepper), sliced into
thin rings
8 large fresh basil leaves, torn;
plus sprigs for garnish
1 medium lime, half juiced and
half cut into wedges
1 tbs. soy sauce; more to taste
2 medium scallions, trimmed
and sliced, for garnish
(optional)
1 medium carrot, cut into
matchsticks, for garnish
(optional)
1/2 cup fresh cilantro leaves,
for garnish (optional)
In this cross between Vietnamese
pho and Japanese udon noodle
soup, fresh udon noodles are the
star. Fat and bouncy in texture,
they cook faster and tend to be
more delicate than dried.
1. heat 11/2 Tbs. of the oil in
a 5- to 6-quart dutch oven
over medium-high heat until
shimmering hot. season the
chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until
it’s browned and releases easily from the bottom of the pot, about 2 minutes.
Flip and cook until the second side is browned and almost firm to the touch
( just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a
cutting board to cool.
2. Add the remaining 1 Tbs. oil and the shallots to the pot. sprinkle with 1/4 tsp.
salt, reduce the heat to medium and cook, stirring, until the shallots start to
soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and
cook, stirring, until the ginger and lemongrass sizzle and become fragrant,
about 1 minute. Add the chicken broth, scraping up any browned bits from the
bottom of the pot, and raise the heat to medium high. Bring the broth to a boil
and then reduce to a simmer. Add the mushrooms and cook, stirring occasionally, until tender, 5 to 7 minutes.
3. Meanwhile, bring a medium pot of well-salted water to a boil and cook the
noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and
run under cold water to cool slightly. drain well.
4. use your fingers or the tines of a fork to shred the chicken. Add the chicken
and noodles to the broth and cook until the noodles are completely tender
and the chicken is cooked through, about 2 minutes. discard the lemongrass.
stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to
taste. divide the noodles among 4 large, deep bowls. Ladle the soup over the
noodles and garnish with the basil sprigs and scallions, carrot, and cilantro, if
using. serve with the lime wedges for squeezing.
with lemongrass
2 small boneless, skinless
chicken breast halves
(about 3/4 lb.), butterflied
(cut horizontally almost all
the way through and then
opened like a book)
Kosher salt and freshly ground
black pepper
3 medium shallots (about 4 oz.),
peeled and thinly sliced into
rings
2 stalks lemongrass, trimmed,
outer layers discarded, halved
lengthwise, and smashed with
the side of a chef’s knife
1 tbs. minced fresh ginger
2 tsp. packed light brown sugar
51/2 cups lower-salt chicken broth
31/2 oz. shiitake mushrooms,
stemmed and quartered
(11/2 cups)
9 oz. fresh udon noodles
1 thai bird chile (or 1 small
serrano pepper), sliced into
thin rings
8 large fresh basil leaves, torn;
plus sprigs for garnish
1 medium lime, half juiced and
half cut into wedges
1 tbs. soy sauce; more to taste
2 medium scallions, trimmed
and sliced, for garnish
(optional)
1 medium carrot, cut into
matchsticks, for garnish
(optional)
1/2 cup fresh cilantro leaves,
for garnish (optional)
In this cross between Vietnamese
pho and Japanese udon noodle
soup, fresh udon noodles are the
star. Fat and bouncy in texture,
they cook faster and tend to be
more delicate than dried.
1. heat 11/2 Tbs. of the oil in
a 5- to 6-quart dutch oven
over medium-high heat until
shimmering hot. season the
chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until
it’s browned and releases easily from the bottom of the pot, about 2 minutes.
Flip and cook until the second side is browned and almost firm to the touch
( just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a
cutting board to cool.
2. Add the remaining 1 Tbs. oil and the shallots to the pot. sprinkle with 1/4 tsp.
salt, reduce the heat to medium and cook, stirring, until the shallots start to
soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and
cook, stirring, until the ginger and lemongrass sizzle and become fragrant,
about 1 minute. Add the chicken broth, scraping up any browned bits from the
bottom of the pot, and raise the heat to medium high. Bring the broth to a boil
and then reduce to a simmer. Add the mushrooms and cook, stirring occasionally, until tender, 5 to 7 minutes.
3. Meanwhile, bring a medium pot of well-salted water to a boil and cook the
noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and
run under cold water to cool slightly. drain well.
4. use your fingers or the tines of a fork to shred the chicken. Add the chicken
and noodles to the broth and cook until the noodles are completely tender
and the chicken is cooked through, about 2 minutes. discard the lemongrass.
stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to
taste. divide the noodles among 4 large, deep bowls. Ladle the soup over the
noodles and garnish with the basil sprigs and scallions, carrot, and cilantro, if
using. serve with the lime wedges for squeezing.
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