LEMONY CHICKEN NOODLE SOUP WITH GINGER, CHILE AND CILANTRO

LEMONY CHICKEN NOODLE SOUP WITH GINGER, CHILE AND CILANTRO image

Categories Chicken

Yield 4 people

Number Of Ingredients 7

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1 lemon
1/4 cup finely grated fresh ginger
2 serrano chiles, stemmed, halved, and seeded
6 cups low-sodium chicken broth
4 oz. fresh chinese egg noodle (look in the produce section of your supermarket)
2 Tbs fish sauce (preferably Tai Kitchen brand) more to taste
1 boneless, skinless chicken breast half, cut into 1/4 inch thick slices (this is easier if the chicken is partially frozen)

Steps:

Finely grate 1 tsp of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon inhalf and squeeze it to obtain 3 tbs of juice. Thinly slice two of the chile halves crosswise. In a large saucepan, bring the broth to a boil over medium heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to a boiling stock. Reduce the heat, cover and simmer the soup until the noddle are almost cooked, about 3 minutes. Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove th epan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly amoung serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.