Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro

Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro
Photo by Scott Phillips


  • 1 boneless, skinless chicken breast half, cut into ¼-inch-thick slices (this is easier if the chicken is partially frozen)
  • 2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
  • 4 oz. fresh Chinese egg noodles (look in the produce section of your supermarket)
  • 1 lemon
  • 1 tsp. finely grated fresh ginger
  • 6 cups homemade or canned low-salt chicken broth
  • 2 serrano chiles, stemmed, halved, and seeded
  • + 1 more ingredients
    • ¼ cup chopped fresh cilantro

Finely grate 1 tsp. of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 Tbs. of juice. Thinly slice two of the chile halves crosswise. In a large saucepan, bring the broth to a boil over medium-hi...

View full recipe at Fine Cooking


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