Chicken Udon Noodle Soup with Lemongrass (35 Min)
Fragrant Southeast Asian-inspired broth infused with lemongrass, ginger, and serrano heat, layered with tender chicken, chewy udon noodles, and fresh herb garni
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Cooking tools:
- Dutch oven
- Cutting board
- Chef's knife
- Pot
- Colander
- Tongs
- Wooden spoon
- Ladle
- Mixing bowl
- Fork
- Measuring spoon
- Measuring cup
- Stove
- Saucepan
- Kitchen scale
Ingredients
- 2 boneless skinless chicken breasts (about 3/4 lb)
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 TBS extra virgin olive oil, divided
- 3 medium shallots, thinly sliced into rings
- 2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed
- 1 TBS fresh ginger, minced
- 2 teaspoons light brown sugar, packed
- 5 1/2 cup chicken broth
- 3 1/2 oz shiitake mushrooms, stemmed and quartered
- 9 oz fresh udon noodles
- 1 serrano chile, sliced into thin rings
- 8 leaves fresh basil, torn
- 2 medium lime, juice only
- 1 TBS soy sauce
- 1/4 cup fresh basil, julienned
- 2 medium green onions, thinly sliced
- 1 medium carrot, cut into matchsticks
- 1/2 cup fresh cilantro
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