Ingredients

 
1 tablespoon vegetable oil 1/2 medium onion, minced 1 garlic clove, thinly sliced 1 tablespoon freshly grated ginger 6 cups chicken broth 3 stalks lemongrass, the bottom 3 inches only, each stalk cut into three 1-inch pieces 1 teaspoon chili sauce Juice of 1 lime (about 2 tablespoons) 2 tablespoons soy sauce 2 teaspoons toasted sesame oil 2 chicken breasts, pounded and thinly sliced 2 cups Napa cabbage, thinly sliced 1 cup carrots, peeled and shredded 1 cup red bell pepper, thinly sliced 1 3- to 4-ounce pack rice noodles, prepared to package instructions Cilantro, mint, scallions, bean sprouts, for garnish1 tablespoon vegetable oil 1/2 medium onion, minced 1 garlic clove, thinly sliced 1 tablespoon freshly grated ginger 6 cups chicken broth 3 stalks lemongrass, the bottom 3 inches only, each stalk cut into three 1-inch pieces 1 teaspoon chili sauce Juice of 1 lime (about 2 tablespoons) 2 tablespoons soy sauce 2 teaspoons toasted sesame oil 2 chicken breasts, pounded and thinly sliced 2 cups Napa cabbage, thinly sliced 1 cup carrots, peeled and shredded 1 cup red bell pepper, thinly sliced 1 3- to 4-ounce pack rice noodles, prepared to package instructions Cilantro, mint, scallions, bean sprouts, for garnish
 

Time:

 

Serves:

You can find more in the book.

Asian Chicken Noodle Soup

While on a girls’ trip on my friend Wendi’s boat, I had an Asian-style chicken noodle soup.  I came home and tried to copy it, but I couldn’t quite get the flavors right.  After a few attempts, I finally mastered it and came up with this recipe.  I like it spicy, so I serve extra chili sauce on the side.

In a large stockpot over medium heat, heat oil and add onions, garlic, and ginger.  Saute until onions are translucent, about 7 to 8 minutes.  Add chicken broth, lemongrass, chili sauce, lime juice, soy sauce, and sesame oil.  Simmer for 10 minutes.  Increase heat to a low boil, add chicken breasts and cook about 5 minutes.  Add cabbage, carrots, and red pepper and simmer an additional 2 to 3 minutes.

Divide rice noodles among bowls and ladle chicken soup into each bowl.  Garnish with cilantro, mint, scallions, and bean sprouts and serve with additional chili sauce, if desired.