Wow, was this good! I loved the herbs and the chiles with the udon. The lemongrass really flavored the broth nicely. I was curious how much flavor it would add in such a short time, but it was perfect. Definitely use the cilantro and basil garnishes at the end! I halved the recipe which worked fine, and had to use dried udon instead of fresh, which was also fine. I didn't have a bird chile so used one whole jalepeno with seeds for the halved recipe. It was mildly spicy without being overwhelming. This recipe is a definite keeper.
COOK THE ISSUE 2010
Cook the Issue 2010: Chicken Noodle Soup with Lemongrass
By liamsaunt, member
June 8th, 2010
posted in: Gallery
Pielove writes: Lovely! I agree this is a great recipe-- definitely my favorite from the noodle article in Issue 104. Posted: 8:16 pm on June 9th
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