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.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 4
- 1
- 1tablespoon garlic and red chile paste
- 2
- 4cups chicken stock
- 3cups water
- 1
- 3ounces enoki mushrooms, cut into small pieces (optional)
- 1⁄3
- 1⁄4cup fresh cilantro
- 1tablespoon oyster sauce
- 3
- 1
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DIRECTIONS
- 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.
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