Lemongrass Chicken Soup W Egg Noodles

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“With the remaining egg noodles that we had the other day, we made a Thai-style soup with chicken, enoki mushrooms, bean sprouts, and kimchi. Everything went well together except for the most important ingredient--the egg noodles. Like I said, we only used it because it was leftover from the chow mein dish but in hindsight we regret "experimenting" with it from the beginning. I am thinking it would have tasted a whole lot better if served with regular rice noodles and possibly some fish sauce for a more authentic Thai soup, but we still enjoyed the soup on this cold winter night.”
1hr 10mins

Ingredients Nutrition


  1. Directions:
  2. 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.
  3. In a separate pot, simmer the 6 cups chicken stock with red chili pepper flakes.
  4. Bring the broths together and let simmer for 10 more minutes.
  5. Add 1 tbsp oil to frying pan and sear the chicken breast until thoroughly browned. Set aside and cut into strips.
  6. On the same frying pan, slightly cook the enoki mushrooms for a minute.
  7. Cook the egg noodles according to package directions and set aside.
  8. Place noodles, kimchi, mushrooms, bean sprouts, lime wedges, and chicken strips in a bowl.
  9. Fill with chicken broth and garnish with scallion strips or red bell pepper slices.
  10. *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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