Lemongrass Chicken Soup W Egg Noodles

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 cups chicken stock
• 1 tablespoon oil
• 1/2 cup enoki mushroom
• 1 teaspoon crushed red pepper flakes (gochugaru)
• 3 lemongrass, stalks bruised
• 1/2 onion, halved
• 1 thin piece ginger
• 1/2 cup bean sprouts
• 1 cup cabbage kimchi
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 7 ounces egg noodles
• 1 large chicken breast
• scallion, thinly sliced (garnish)
• lime wedge

Recipe

recipe

• 1 directions:.
• 2 bring the single chicken breast, lemongrass stalks, onion, and ginger together in a large pot. boil for 30 minutes while skimming off excess foam floating to the top with a sieve. remove chicken breast about halfway through.
• 3 in a separate pot, simmer the 6 cups chicken stock with red chili pepper flakes.
• 4 bring the broths together and let simmer for 10 more minutes.
• 5 add 1 tbsp oil to frying pan and sear the chicken breast until thoroughly browned. set aside and cut into strips.
• 6 on the same frying pan, slightly cook the enoki mushrooms for a minute.
• 7 cook the egg noodles according to package directions and set aside.
• 8 place noodles, kimchi, mushrooms, bean sprouts, lime wedges, and chicken strips in a bowl.
• 9 fill with chicken broth and garnish with scallion strips or red bell pepper slices.
• 10 *the chicken breast was boiled first to save time and to ensure a fully cooked chicken. you may skip this step and simply sear it from the beginning.