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asian noodle soup

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Asian Noodle Soup

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
Directions :
  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.
  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.
  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.

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