Springtime Vegetable Lemongrass Soup
Chicken soup infused with lemongrass and ginger, and filled with rice noodles and springtime vegetables.
Equipment
Ingredients
- 1 boneless, skinless chicken breast
- ¼ tsp. each kosher salt and black pepper
- 1 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- 5 trimmed lemongrass stalks
- 1 tbsp. grated ginger
- 5 cups chicken stock
- 1 tbsp. each fish sauce and soy sauce and sugar
- 1½ cup thinly sliced carrots
- 1 cup thinly sliced yellow squash
- 1 bunch trimmed asparagus, cut in two inch pieces
- 8 ounces pad Thai rice noodles
- ⅓ cup chopped cilantro
- ½ cup sliced scallions
- 1 lime, cut in wedges
Instructions
- Begin by cooking the chicken: Pat the chicken dry and season with the salt and pepper. In a Dutch oven on medium heat the oil and cook the breasts until golden on both sides, about four minutes. Remove the chicken to a plate. Add the garlic, ginger, and lemongrass and cook a minute. Add the chicken stock, carrots, soy sauce, fish sauce and and sugar and bring to a simmer. Add the chicken back to the pot and cover and simmer for 10 minutes, or until the chicken is fully cooked.
- While the chicken cooks bring an inch of water to a boil in a three quart saucepan. Add the asparagus and squash and simmer covered for four minutes. Drain.
- Boil the rice noodles according to the package directions
- Remove the lemongrass and shred the chicken with two forks.
- To serve the soup, place some shredded chicken, vegetables, and noodles in each bowl, and then pour the soup on top. Garnish each bowl with lime wedges, scallions, and cilantro.
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