Lemongrass Chicken Soup W Egg Noodles
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 6 cups chicken stock
- 1 tablespoon oil
- 1⁄2 cup enoki mushroom
- 1 teaspoon crushed red pepper flakes (gochugaru)
- 3 lemongrass, stalks bruised
- 1⁄2 onion, halved
- 1 thin piece ginger
- 1⁄2 cup bean sprouts
- 1 cup cabbage kimchi
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 7 ounces egg noodles
- 1 large chicken breast
- scallion, thinly sliced (garnish)
- lime wedge
directions
-
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.
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RECIPE SUBMITTED BY
mykoreaneats
madison, 89
<div class=description>korean-american foodie who loves cooking up classical korean food and reinventing them with a personal twist. the full story at www.mykoreaneats.com</div>