Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro

Yields 7 cups.

Serves four.

To learn more, read:
Lemons Star in Savory Dishes
by Jennifer McLagan
from Fine Cooking
Issue 77
Last Edit Date: 6/7/2011 10:28:12 AM

Fish sauce varies in its saltiness from brand to brand. So it’s a good idea to prepare the soup with the modest amount specified in this recipe, and then at serving time, pass around the fish sauce so people can season their portions with a touch more if they wish.

more about:

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

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-high heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 190; Fat (g): 4; Fat Calories (kcal): 35; Saturated Fat (g): 1; Protein (g): 18; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1; Sodium (mg): 820; Cholesterol (mg): 40; Fiber (g): 1;

Photo: Scott Phillips

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by esspoe, 3/31/2013This is really fast and easy to make, and a great combination of flavours. Love the fish sauce and lemon. I added garlic to the paste, then threw the entire bowl of paste right into the pot. Delicious!!

by FatDad, 1/17/2013This was an easy and awesome soup with an interesting blend of flavors. I added the "paste" a little at a time until it tasted just right for me. I used a rotisserie chicken breast and some "Red Boat" fish sauce.

by MaryT22, 10/4/2012This was delicious. I used the juice of 4 lemons and extra ginger because I love ginger and lemon. As one of the reviewers noted, this would be wonderful as simple broth if you have a head cold. It was super easy to make and filling but light.

by Mazzoleni, 3/4/2012Pure comfort. Did not add the fish sauce. Added extra ginger and 2 chopped garlic cloves. This is very flavorful and very quick.

by andi80andi, 3/28/2011Very nice recipe. Simple and satisfying. I stuck with the 2 Tablespoons of fish sauce and found it to be enough. Will make this again, and maybe next time double the cilantro/ginger/lemon zest paste.

by twood, 2/16/2010This is a really nice alternative to the standard chicken noodle soup. I will definitely make this again.

by dolliff9276, 8/17/2009Brilliant! Lovely blend of flavors in the cilantro paste. This soup satisfies on a cold day and refreshes on a hot day. I double the paste and it always disappears. I love to sip from a big cup without the chicken and noodles when I am sick.