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Lemongrass Chicken Soba Noodle Soup
Difficulty Level Easy
My son and his girlfriend used to live at the opposite end of the city from us and we didn't get to see them that much. Last year they moved right around the corner from us, four houses away from our local restaurant/bar that we have been going to since it opened 25 years ago. The funky decor is exactly the same as it was the day it opened and they still play vinyl on an old record player. In fact, they still have Pasta Carbanara on the menu, which was the dish of choice for both my kids. It's now a big hipster joint and Hugh and Rebecca can often be found there having a pint after work.
We joined them for dinner there this week and had a great time, except for one little problem. I got food poisoning. After a few days of a painful, iffy stomach, I finally decided it was time for a soothing soup. Ginger is great for settling an unhappy stomach, and lemongrass is also useful for tummy upsets. I had this really delicious soup for lunch and it made me feel better right away. I just wish I had thought of it sooner. I actually cooked this soup with chicken stock rather than water and I used boneless breast meat rather than thighs, and I just used regular button mushrooms.
INGREDIENTS
| 4 | stalks lemongrass |
| 1 pound | skinless organic chicken thighs |
| Coarse salt and ground black pepper | |
| 1 | small carrot, peeled and diced |
| 1 | small onion, chopped |
| 2 | garlic cloves, chopped |
| 1/2 ounce | fresh ginger, peeled and minced |
| 2 tablespoons | soy sauce |
| 2 ounces | soba noodles |
| 2 | scallions, trimmed and cut into 1-inch lengths |
| 4 ounces | shiitake mushrooms, stems discarded, caps thinly sliced |
| 1 cup | thinly sliced bok choy or other Asian greens |
| 1/4 cup | chopped fresh cilantro or basil |
PREPARATION:
- Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.
- Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.
- Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.
- Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.
From the website wholeliving.com
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