Spicy Lemongrass Chicken Noodle Soup Recipes

SPICY THAI CHICKEN AND RICE NOODLE SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium heat. Add the oil, and the onion, and sauté for 4 minutes until tender. Add the garlic, ginger and lemon grass sauté for 1 minute until you can smell the fragrance. Add the crushed chili, then pour in the broth and tomatoes, turn the heat to high, and bring to a simmer. Reduce the heat to medium low, and simmer for 5 minutes.
• Stir in the chicken and rice noodles and return to a simmer. Add the spinach and the fish sauce, simmer for one more minute, then add the lime juice and cilantro (if using) and serve in shallow bowls.

THAI GLASS NOODLE SOUP

Steps:

• Roughly chop the garlic, shallots, red chilies, Prik Kee Nu green chilies (if using), and coriander roots. Using a mortar and pestle, pound into a coarse paste. Mince half of the prawns into a paste, and coarsely chop the other half. Transfer the garlic chili paste to a large mixing bowl, and add the minced and cubed prawns, ground chicken, ground white pepper, fish sauce, low sodium light soy sauce, and sesame oil. Mix until combined well. Scoop the meat mixture up with a large spoon and drop it so that it slaps against the bowl. (Note: You can also combine the meat using your hands instead, which is the traditional way.) Repeat a few times until the texture becomes smooth and everything has come together. Set aside.
• Roughly chop the garlic and red chilies, then pound into a coarse paste using a mortar and pestle. Thinly slice the shallots, and finely mince the lemongrass and kaffir lime leaves. Soak the mung bean vermicelli in a bowl with room temperature water as per package instructions, then drain well. Cut the noodles with kitchen shears into more manageable lengths (so that they are easier to eat).
• Heat the canola oil in a large stockpot of Dutch oven over medium-high heat. Once hot, add the shallots and sauté for 30 seconds until slightly softened. Then add the garlic chili paste mixture, lemongrass, kaffir lime leaves and sauté for a minute until fragrant. Pour in the water and season with fish sauce, low sodium light soy sauce, ground white pepper, kosher salt, and Thai chili powder (if using). Once the water starts to boil, turn the heat down to medium. Use a teaspoon to scoop up the chicken and shrimp meat mixture, and another to slide it off the spoon and into the soup. Repeat until all of the meatballs are in the soup. Simmer for 2-3 minutes, or until the meatballs are just cooked. Give the broth a taste and adjust seasoning by adding more fish sauce, soy sauce, or kosher salt if needed. When you are ready to serve, add the noodles and stir in the chopped coriander and spring onion. Then switch off the heat.
• Divide the noodle soup and meatballs evenly into bowls. Briefly blanch Asian greens of your choice and add to the bowls. Serve with fried shallots and Chinese chili oil if desired.

SPICY LEMONGRASS CHICKEN NOODLE SOUP

Steps:

• Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
• Heat oil in medium sized pot over medium-high heat.
• Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
• Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
• Add the chicken stock and water and bring to a boil.
• Add the noodles and cook for 5 minutes or until chicken is cooked through.
• Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
• Let stand for a few minutes then discard lemon grass.
• Serve with siracha, lime wedges, and oyster sauce.

SPICY NOODLE SOUP

Steps:

• Make spice paste:
• Preheat oven to 300°F.
• Wrap blacan tightly in a piece of foil and roast in middle of oven 10 minutes. Unwrap and cool. Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks. Fold upper stalks into thirds and tie into a bundle with kitchen string. In 2 batches, purée blacan, sliced lemongrass, and remaining spice paste ingredients in a mini food processor until almost smooth.
• Make noodle soup:
• Soak bean-curd puffs in hot water in a bowl, weighted with another bowl of water to keep puffs immersed, 20 minutes. Squeeze as much water as possible from puffs and halve diagonally. While puffs soak, simmer chicken in stock in a saucepan, turning occasionally, until just cooked through, 12 to 15 minutes, and cool chicken in a bowl. Pour stock through a fine sieve into another bowl. Discard chicken skin and bones and shred or slice chicken. Blanch bean sprouts in a pot of boiling water 15 seconds and drain well.
• Heat oil in a 6- to 7-quart heavy pot over moderate heat until hot but not smoking and stir in spice paste. (Oil should be hot enough for spice paste to sizzle when added.) Cook, stirring constantly, until spice paste begins to stick to bottom of pot, 8 to 10 minutes. (Oil will separate out, and mixture will appear curdled. Paste will reduce and turn a shade darker; do not let brown.) Add coconut milk, sugar, stock, and lemongrass bundle and bring to a simmer, stirring. Stir in puffs and gently simmer 20 minutes. Stir in shrimp and simmer until just cooked through, 1 to 2 minutes. Stir in chicken and salt to taste.
• While laksa simmers, bring a large pot of water to a boil for noodles. If using fresh noodles, cook 1 minute and drain well, rinsing briefly under water if sticking occurs. If using dried noodles, cook according to package directions. Divide noodles, bean sprouts, shrimp, chicken, and puffs among 4 deep bowls and ladle laksa broth over.