Spicy Lemongrass Chicken Noodle Soup

I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 4  garlic cloves, Minced
• 1  tablespoon gingerroot, Minced (About 1 Tbsp)
• 1  tablespoon  garlic and red chile paste
• 2  stalks lemongrass, Peeled and Bruised
• 4  cups  chicken stock
• 3  cups water
• 1  lb chicken breast, cut into small pieces
• 3  ounces  enoki mushrooms, cut into small pieces (optional)
• 1⁄3 lb angel hair pasta or 1⁄3 lb  rice noodles
• 1⁄4 cup fresh cilantro
• 1  tablespoon oyster sauce
• 1  lime, juice of
• 3  green onions, thinly sliced
• 1  red chili pepper, finely chopped

Directions

1. Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
2. Heat oil in medium sized pot over medium-high heat.
3. 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!).
4. 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.
5. Add the chicken stock and water and bring to a boil.
6. Add the noodles and cook for 5 minutes or until chicken is cooked through.
7. Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
8. Let stand for a few minutes then discard lemon grass.
9. Serve with siracha, lime wedges, and oyster sauce.