Best Lemongrass Chicken Soba Noodle Soup Recipes

SPICY LEMONGRASS CHICKEN NOODLE SOUP

Steps:

• Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
• Heat oil in medium sized pot over medium-high heat.
• Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
• Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
• Add the chicken stock and water and bring to a boil.
• Add the noodles and cook for 5 minutes or until chicken is cooked through.
• Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
• Let stand for a few minutes then discard lemon grass.
• Serve with siracha, lime wedges, and oyster sauce.

LEMONGRASS CHICKEN SOUP

Steps:

• Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
• Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
• Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

CHICKEN SOBA NOODLE SOUP

Steps:

• Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
• At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
• Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

CHICKEN SOBA NOODLE SOUP

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.