Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 8 cups chicken broth
- 2 stalks lemongrass, bruised and chopped into 2-inch pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 8 oz rice noodles
- 1 cup bean sprouts
- 1 lime, cut into wedges
- Fresh cilantro leaves, chopped
- Fresh Thai basil leaves, chopped
- Fresh mint leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. Add the chicken strips and cook until browned on all sides.
3. Add the chicken broth, lemongrass, fish sauce, soy sauce, and brown sugar. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.
4. While the soup is simmering, cook the rice noodles according to package instructions. Drain and set aside.
5. Remove the lemongrass stalks from the soup and discard.
6. Add the cooked rice noodles to the soup and stir to combine.
7. Divide the soup among soup bowls. Top with bean sprouts, cilantro, Thai basil, and mint leaves.
8. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 6g
Carbohydrates: 45g
Protein: 28g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Rice noodles can be substituted with any type of noodles.
Variations:
- Add sliced mushrooms or bok choy to the soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a sliced chili pepper for some heat.
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife before chopping to release their flavor.
- Use fresh herbs for the best flavor.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the toppings arranged on top.
Garnishes:
Bean sprouts, cilantro, Thai basil, and mint leaves.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed vegetables or a salad.
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
- If the soup is too bland, adjust the seasoning with more fish sauce, soy sauce, or brown sugar.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Lemongrass chicken noodle soup is a popular dish in Southeast Asian cuisine, particularly in Vietnam and Thailand.
Flavor profiles:
Savory, sweet, and tangy with a hint of lemongrass.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Thai