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Get it Here First: A Sneak Peek at Fine Cooking's April/May Cover Recipe

You saw it here first: Chicken Noodle Soup with Lemongrass

You saw it here first: Chicken Noodle Soup with Lemongrass

By Laurie Buckle, editor

February 26th, 2010

One of the (many) advantages of being a Fine Cooking staffer is the chance to cook from the magazine long before it's really a magazine. Recipes for each issue are tested a minimum of three times, and sometimes more like four or five (once a recipe is deemed a success, it's even cross-tested by a another test kitchen staffer—a tasty way to double-check our results), and that process takes months. Occasionally I'll take home a copy of a not-yet-vetted recipe simply because I can't stand the wait. Okay, maybe we need to test our thinking that it needs another 1/4 teaspoon of some spice or 4 extra minutes in the oven, but it's good enough for me NOW.

That was the case with our April/May cover recipe: Chicken Noodle Soup with Lemongrass.

Having grown up on chicken noodle soup from a can, I was thrilled when I first discovered real chicken soup (thanks, Marion Cunningham): the rich stock, the tender pieces of chicken, the satisfaction. I was reminded of that eye-opening experience when I first tried Tony Rosenfeld's recipe, which combines lemongrass, ginger, Thai bird chiles, and lime with udon noodles, chicken, shiitake, and carrots. This fresh yet hearty, tart and spicy soup is a bowl of delicious. It's also easy and pretty quick, which is why it's on the menu for tonight.

posted in: Blogs, Laurie Buckle, fine cooking, Tony Rosenfeld, Chicken Noodle Soup, Marion Cunningham
Comments (6)

Pielove writes: Okay, I made this soup for dinner tonight and it is outstanding! Check out the gallery, I'll post pictures... Posted: 8:26 pm on March 11th

Pielove writes: Robyn, thanks for beating back the rogue vowel!

Now on to soup! Posted: 9:53 pm on February 27th

raitken_fcweb writes: Not quite Middle English. . .just a rogue “e.” It’s fixed now. Posted: 8:56 pm on February 27th

Pielove writes: This looks wonderful and it's going to be a big hit in my household-- the 5-year-old loves noodles and we all love the complex flavors of SE Asian soups. This is definitely on my will-try list; I can't wait for the rest of the issue.

pie

P.S. I love the part in the directions where Tony Rosenfeld breaks into Middle English: "Just add it to the soup along withe the chiles..." Posted: 8:51 pm on February 26th

AndieReid writes: !! I'm an idiot! I just clicked the link. THANK YOU!!! Posted: 2:39 pm on February 26th

AndieReid writes: AUGH! I am so jealous! I want to make chicken noodle soup for tomorrow night and now I want to make THAT one! And Tony Rosenfeld is one of my favorite contributors. Posted: 2:38 pm on February 26th

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About [Un]Buckled

As the editor of Fine Cooking, I live a food-centric life. And I don’t mean just from 9 to 5. The bigger slice of my waking hours is spent talking about food, shopping for food, cooking in and eating out. Food is what I do; could I get any luckier?

The plan for this blog is two-fold: to help me remember what I’ve eaten (because one meal too quickly fades into the next and out of memory) and to share some of the food fun. I’ll write about diner discoveries and my ice cream habit, about my stove-side mistakes (full disclosure: I’m no culinary school graduate) and my occasional successes, about meals that change my view of the world and books that take me away from it. In short, I’ll take a bite and pass my plate. There’s plenty to share.